Happy to hear you guys are now converting recipes in both English and metric ;) (sorry Mike, just had to do it) Again, great vid guys. If the brew-dudes army comes after me for the above comment ill just apologize profusely or just take a will smith slap.
They started selling this in Texas last year. Now it's on tap everywhere you go but they actually brew this at the Miller Coors plant in Ft. Worth. We had little hopes they would be able to replicate the stuff from Pennsylvania but it's fairly close as I had a bottle from Penn to compare
Cara crystal wheat malt…holy secret arsenal!! Midnight wheat lol, somehow you wedge that in all the time Mike, fantastic!! I actually really like the midnight wheat myself. After getting some samples from HBC in providence in 2019 I put it in my own arsenal for color and head retention. This is a great style for all around beer drinkers. A great gateway, yes gateway, lol, to get people that think all darker beers are thick and heavy to understand that darker color doesnt always reflect those characteristics in a beer. This is a crushable style for me. Thanks for Keeping the faith. Cheers from Uxbridge.
Thanks for the comment. We like exploring these styles as well. We appreciate our hops and hoppy beers but we love the diversity of the beer world so we'll keep exploring these styles too. Cheers! -Mike
YES! I recommend working with the W34/70 yeast. It makes really nice lager but its pretty forgiving too. It makes good lager even at warmer than "traditional" temps. Let us know how it works out for you. Cheers! -Mike
I did it and it was good. Had a party shortly after and it was drank well even though personally I found the taste a bit strange. But it’s nearly empty so all good! Thanks guy’s, love the videos especially the JAR
Yuengling is a great brewery and always seems to taste the best cold and wet from a cooler filled with ice - I would say that their best beer is the porter which I am not sure if that is also widely distributed. I agree with the corny-ness of their beers. If you get to PA, try to find some Straub...or visit the brewery- sort of in the middle of no where PA so it make good goal for a road trip.
Thank you for this video. I’m a new subscriber. The first time I drank a Yuengling was in Indiana a few years ago. I’d never heard of it, but it tasted great. My only question is about the use of corn in your recipe. I see more recipes lately with corn, but when I read Papazian’s book several years ago, he emphasized using barley or wheat malts, not adjuncts like rice or corn. You wanted to make a clone of Yuengling, so you used corn. If you wanted to avoid corn, what would be your substitute?
Table sugar I guess. Don't hang your hat to strongly on Papazian's opinions without giving it a go yourself. The point is to lighten the flavor overall when you use corn. It's a balancing act because sometimes I can taste the corn a bit and it works in some cases, others not. Papazian is great but his take on corn is a little dated likely. Many probrewers are not afraid anymore to use corn to achieve specific styles. You can make a good cream ale without, IMO. Flaked rice is another great option as it has minimal flavor impact.
corn doesn't taste "corn-ey" when used in brewing, even when used as a large portion of the grainbill... it has almost no flavor contribution (other than a faint "graininess"). What you are detecting is DMS (Yuengling "traditional" has a fair bit of it, in my experience). I use 55% whole corn (germ and all) in my adjunct lagers, and you do not smell or taste "corn" (they're just really light in body and flavor). You get more flavor when you roast the corn first; but that's from the roasting, not the corn itself. Busch Lite is also made with corn... and you don't taste or smell corn. I also think it's a common thing to "know" something has corn in it... and then "taste" corn.
Started it at 55F for a week, then rose it to 68F to finish and clear potential diacetyl. Works well for W34/70 and speeds up the process a little bit. Cheers! -Mike
Great stuff as always. I am a little surprised that you chose Yuengling as your INTERNATIONAL amber target, since Yuengling is the oldest AMERICAN Brewery, lol. I suppose Amber Lager can be a difficult thing to find on an international level. For mass-produced, inexpensive beer, Yuengling is probably my favorite. 2 things I noticed from your video: 1) your beer sounds wonderful and I really need to start brewing more with Vienna Malt and 2) your beer looked much darker than a Yuengling. Their beers are barely Amber. Either way - thanks for the great video and inspiring me to rethink my next recipe build!
Yeah I hear you. But I wanted something I could relate to and something I could get the audience to relate too as well. Now that I think about it I wonder if others have this issue. When I homebrew styles like this I also think about the people that drink my beer but aren't as versed in beer styles and beer culture as we are. So I tend to try and find ways to give them examples so they understand it better. Anyone else have that issue or maybe you don't care and you brew the beer you want to drink. Cheers! -Mike
Lovely content, thank you for sharing!
thanks for watching and commenting. Cheers! -Mike
Happy to hear you guys are now converting recipes in both English and metric ;) (sorry Mike, just had to do it) Again, great vid guys. If the brew-dudes army comes after me for the above comment ill just apologize profusely or just take a will smith slap.
We try but sometimes I forget it with busy schedules. We try to get metric into the printed recipes in the description box at least. Cheers! -Mike
They started selling this in Texas last year. Now it's on tap everywhere you go but they actually brew this at the Miller Coors plant in Ft. Worth. We had little hopes they would be able to replicate the stuff from Pennsylvania but it's fairly close as I had a bottle from Penn to compare
I've always wondered how well selling out the recipe to widen distribution works out in the end financially. Cheers! -Mike
Beautiful looking beer guys. Great job Mike. Cheers
I can't wait to see how a couple more weeks in the keg clear it up and help it present even better. Cheers! -Mike
Sounds great guys . Well done 👏
Thanks for watching! Cheers! -Mike
These are my new favorites!
Excellent! Cheers! -Mike
Cara crystal wheat malt…holy secret arsenal!! Midnight wheat lol, somehow you wedge that in all the time Mike, fantastic!! I actually really like the midnight wheat myself. After getting some samples from HBC in providence in 2019 I put it in my own arsenal for color and head retention. This is a great style for all around beer drinkers. A great gateway, yes gateway, lol, to get people that think all darker beers are thick and heavy to understand that darker color doesnt always reflect those characteristics in a beer. This is a crushable style for me. Thanks for
Keeping the faith. Cheers from Uxbridge.
Thanks Scott!
Nice work dudes, liked and shared🍻
Thanks for sharing! Cheers! -Mike
Thanks!
Thank you!!
Great beer and your clone sounds amazing!
Thanks much. Cheers! -Mike
I’ve never had yeungling cause you can’t get it out here on the west coast but it’s definitely a bucket list beer, might have to try this out!
Its one to give a try for sure. Cheers! -Mike
Hooray for the jar of destiny!! I think I want to try this recipe.
If you give it a go let us know what you think. Cheers! -Mike
Thanks
Too Kind. Cheers! -Mike
really interesting video and brew -great to see a take on some of the less hoppy, traditional beers.
Thanks for the comment. We like exploring these styles as well. We appreciate our hops and hoppy beers but we love the diversity of the beer world so we'll keep exploring these styles too. Cheers! -Mike
I think this recipe will be my first attempt at a lager since I built a controllably fermentation chamber!
YES! I recommend working with the W34/70 yeast. It makes really nice lager but its pretty forgiving too. It makes good lager even at warmer than "traditional" temps. Let us know how it works out for you. Cheers! -Mike
Love the videos, this one was really interesting as I'm planning one (and changing my mind a lot!) at the minute. The jar is a class idea
If you give it a try let us know how it works out for you. And thanks for the support, very kind. Cheers! -Mike
@@BrewDudes will do cheers. It’s on the list for Saturday
I did it and it was good. Had a party shortly after and it was drank well even though personally I found the taste a bit strange. But it’s nearly empty so all good! Thanks guy’s, love the videos especially the JAR
@@padraickeogh The Jar - the third pick beers should be appearing soon.
Yuengling is a great brewery and always seems to taste the best cold and wet from a cooler filled with ice - I would say that their best beer is the porter which I am not sure if that is also widely distributed. I agree with the corny-ness of their beers. If you get to PA, try to find some Straub...or visit the brewery- sort of in the middle of no where PA so it make good goal for a road trip.
YES to the porter. Maybe I need to find a clone recipe for that one. I've only had it once and I need to explore that one more. Cheers! -Mike
I'm a long time Yuengling drinker but have only found their porter a couple of times. Really, really surprised at how good it was!
Thank you for this video. I’m a new subscriber. The first time I drank a Yuengling was in Indiana a few years ago. I’d never heard of it, but it tasted great. My only question is about the use of corn in your recipe. I see more recipes lately with corn, but when I read Papazian’s book several years ago, he emphasized using barley or wheat malts, not adjuncts like rice or corn. You wanted to make a clone of Yuengling, so you used corn. If you wanted to avoid corn, what would be your substitute?
Table sugar I guess. Don't hang your hat to strongly on Papazian's opinions without giving it a go yourself.
The point is to lighten the flavor overall when you use corn. It's a balancing act because sometimes I can taste the corn a bit and it works in some cases, others not. Papazian is great but his take on corn is a little dated likely. Many probrewers are not afraid anymore to use corn to achieve specific styles. You can make a good cream ale without, IMO. Flaked rice is another great option as it has minimal flavor impact.
I love a good lager but Amber/Vienna lagers are my favorite.
I prefer a lager with a little more maltiness too. Cheers! -Mike
corn doesn't taste "corn-ey" when used in brewing, even when used as a large portion of the grainbill... it has almost no flavor contribution (other than a faint "graininess"). What you are detecting is DMS (Yuengling "traditional" has a fair bit of it, in my experience). I use 55% whole corn (germ and all) in my adjunct lagers, and you do not smell or taste "corn" (they're just really light in body and flavor). You get more flavor when you roast the corn first; but that's from the roasting, not the corn itself. Busch Lite is also made with corn... and you don't taste or smell corn.
I also think it's a common thing to "know" something has corn in it... and then "taste" corn.
Hi Guys, sorry if I missed it but, what was your water profile?
What temperature did you ferment this lager?
Started it at 55F for a week, then rose it to 68F to finish and clear potential diacetyl. Works well for W34/70 and speeds up the process a little bit. Cheers! -Mike
Great stuff as always. I am a little surprised that you chose Yuengling as your INTERNATIONAL amber target, since Yuengling is the oldest AMERICAN Brewery, lol. I suppose Amber Lager can be a difficult thing to find on an international level. For mass-produced, inexpensive beer, Yuengling is probably my favorite. 2 things I noticed from your video: 1) your beer sounds wonderful and I really need to start brewing more with Vienna Malt and 2) your beer looked much darker than a Yuengling. Their beers are barely Amber. Either way - thanks for the great video and inspiring me to rethink my next recipe build!
America is international to every country except America
@@MadZer0 hahaha yeah, a bit like ‘world champion’ (of the USA)
Yeah I hear you. But I wanted something I could relate to and something I could get the audience to relate too as well. Now that I think about it I wonder if others have this issue. When I homebrew styles like this I also think about the people that drink my beer but aren't as versed in beer styles and beer culture as we are. So I tend to try and find ways to give them examples so they understand it better. Anyone else have that issue or maybe you don't care and you brew the beer you want to drink. Cheers! -Mike
B E A utiful
Nice. Cheers! -Mike
It's pronounced Ying-ling!
I love the jar of destiny! I don't love yuengling. I live in Pa and drank way too much of it in my younger years. It is gross but cheap.
True!