Recipes Help

[shmed375]

Does any one have a recipe for a Yuengling clone?

[YamahaXS]

google is a great way to find clone recipe's on the web...

Yuengling clone brought this up:


http://www.beertools.com/cgi-bin/view3.cgi?view=2366

[shughes600]

4.5 lbs Laagalander Light DME
1 lb rice (I used hulls)
1 lb carapils
.5 lb Crystal Malt
1 oz Northern Brewer 60 min
1/3 oz Tettnanger 10 min
1/5 oz Saaz 5 min
California lager yeast 2112
Steep grains 1/2 hour 158. Add DME and Rice solids. Boil 1 hour. Plastic 7 days @ 68F Glass 14 Days @ 65

This was an excellent brew. I decided to perform a true lager and mine was sweeter and fuller than Yeungling lager. I never performed the steam beer method this recipe calls for though.

[rmilew]

I an a beginning home brewer, I plan on brewing this recipe and have purchased all the ingredients. just one question, when using the rice hulls do I have to strain them after the boil, should I use a grain bag for them?

Thanks

[HogieWan]

rice hulls are not the same thing a mashing rice. The hulls have no starch to convert to sugar and are sold to help reduce sticking of a mash. If you're doing extract beer and want some rice, use rice syrup solids.

[corkybstewart]

It will probably be better beer with the hulls, not the rice!!

[HogieWan]

Originally posted by corkybstewart
It will probably be better beer with the hulls, not the rice!!

if you're looking for THAT flavor, you need the rice, but I have found corn to be a better choice in adjucts. That said, I will probably not put any adjuct in my brews - although I am considering a best bitter recipe with a pound of flaked corn

[corkybstewart]

The only adjuncts I use are Belgian candi sugar in my Belgian beers, and some molasses in my stouts. When I first started I remeber I used corn sugar, sometimes excessively, to bump up the alcohol. But knowing what I know now I would avoid that stuff completely. But then again, that's not the kind of beer I brew. It is approprate for some styles, but it's easier to run down to the Jiffy Stop and buy that kind of beer in a 30-pack.

[HogieWan]

I've read that the candi sugar and corn sugar are essntilly the same in a brew pot.

[corkybstewart]

I suspect you're right, but Belgian candi sounds so much more sophisticated than corn sugar. Belgian candi is just beet sugar and I guess sugar is sugar after it's all refined and processed.

[BrewDog]

I'm pretty sure that candi sugar is sucrose and corn sugar is maltose (aka dextrose).

sucrose is made of 1 glucose and 1 fructose (minus 1 water). maltose is made from 2 glucoses (again minus 1 water).

Here's a good web site that shows this:

scroll down to the section called "condensation" (http://faculty.clintoncc.suny.edu/faculty/Michael.Gregory/files/Bio%20101/Bio%20101%20Lectures/Biochemistry/biochemi.htm) and read the section on carbohydrates and disaccharides.

Even though at first glance it appears that there are a lot of big words, that page is very well organized and builds upon itself, and he makes it pretty easy to understand what's going on in there.

[BrewDog]

Google is a wonderful thing.

I did some more hunting about candi sugar.

Some say it's invert sugar. Some (like Denny Conn on this page (http://tastybrew.com/forum/thread/22390)) say it isn't. One other thread somewhere (hbd?) said you can't crystallize invert sugar, so it must be sucrose.


Any chemists out there care to clarify this for us?

[corkybstewart]

The first time I ever ran across Belgian candi sugar was at a cafe in Brugge. The sugar packets on the table were full of this funky looking brown , coarse sugar crystals. If only I had known, I could have gotten a suitcase full for nothing.