Buck Horn Ale
Source: Bob Klokis & Eric Melhorn
Recipe added: 04/20/00
Closest thing I've found to Yuengling Lager. If you're familiar with this PA beer, you'll know what it's gonna taste like.
Recipe type: Partial Mash
Batch Size: 5.5 Gal.
Starting Gravity: 1.050
Finishing Gravity: 1.010
Time in Boil: 60 minutes
Primary Fermentation: 4 days
Secondary Fermentation: 3 days
Additional Fermentation: 3 days
- 5 lb. light liquid malt extract
- 2 lb. extra light dry malt extract
- 2 lb. Crystal (10L) malt
- 1/4 oz. roasted barley (dark)
- 1/4 oz. Centennial hop pellets (60 minute boil)
- 1/2 oz. Fuggle hop pellet (30 minute boil)
- 1 oz. Willamette whole hop (5 minute boil)
- 1/2 oz. Willamette whole hop (dry hop)
- American ale yeast (easYeast liquid #1056)
Purchase ingredients, drink 2 "old" beers while plan brewing session.
Our water in this part of PA comes from springs. It's pretty hard, so no need to add anything. If you have soft water, treat to proper hardness
Rest grain in 90 degree water for 10 minutes. Add 2 Gal. 170 degree water, rest for 60 minutes. Drink 2 "old"beers while waiting. Sparge with 170 degree water until you
have 5gal.liquid. Add LME and DME and bring to boil for total of 60minutes. Add hops as listed above. Cool to 75 degrees, transfer to primary and pitch yeast. stir well to replace ozygen. Primary ferment for 4 days. Transfer to glass carboy for 3 days, then to bottling bucket. Add dry hops and fining. 2/3 cup priming sugar when ready to bottle. Stands in bottle for 10 days, chill, enjoy.
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