My sister in law is from Virginia and she brings up cases of Yuengling when she comes back from visiting her family. They (she and my brother) had a party last weekend and I had a few as I usually do when I am there and there is no homebrew around.
As I was drinking, I got to thinking: I wonder if I could reverse engineer the recipe to brew a clone. I found it to be a test of my tastes informing me what I know about homebrewing ingredients.
I read some boards and I went to the official Yuengling site to get some clues. I found some interesting stuff:
- They hop the brew with Cluster and Cascade hops. I didn’t taste any Cascade flavors in that beer, maybe they don’t use that much or they add it in early in the boil.
- Corn is the adjunct they use, not rice. I read that they use corn grits. If I were to use them too, I will need to learn how to do a cereal mash.
- The amber color comes from caramel malt. I was thinking it was Munich malt because of the cereal graininess/lack of sweetness in the taste, but that flavor must be coming from the grits. They must use just a little bit.
So here’s my first attempt at the recipe. I will need to throw it through a recipe generator to get color finalized.
5.0 lbs American 6 row malt
3.5 lbs American 2 row malt
1.5 lbs Corn grits
0.5 lbs 60°L Caramel malt
Mash for 60 min at 149° F
1 oz Cascade Hops 60 min
1 oz Cluster Hops Boiled 15 Minutes
WLP800 Pilsner Lager Yeast
What do you think? This is more of an exercise in setting a target and trying to hit a target. I could try to make a Sam Adams clone, but I guess that’s too predictable for a Boston guy.