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BOSTON LAGER
Anyone have a recipe for a sam adams boston lager clone. Im extract brewing now, hopefully going to grain this spring or summer
Here is a partial mash extract recipe for Boston Lager
6 Lbs - Lightest dry extract ...liquid will work too, but I prefer dry.
1 Lb - 2 row crushed - any shop you buy this at can probably sell you Lb crushed for $2
1 Lb - Crystal 60
Steep the grains at 155 for 45 minutes in 3 gallons of water. Remove grain bag, and bring to boil.
At 60 minutes : Add 1.5 oz Hallertau Mittlefreuh / Hersbruck (3.6-4.3%)
At 30 minutes : Add Extract, stir in well to prevent scorching
At 20 minutes : Add 1 Whirlfloc tab or 1/4 oz Irish moss
At 5 minutes : Add 1.5 oz Hallertau Mittlefreuh / Tettnanger
Add cold water to top off to 5 gallons.
Pitch at 70 or below.
Use remaining extract to prepare starter 24-36 hours prior to brewday. Use extract, 1-2 quarts of water, and yeast. Yeast can be Wyeast 1056, 1007, or 2206. Also can use White Labs 830 or 838, possibly 862.
Ferment cool, around 65 degrees if possible. Optional secondary with another 1oz of dry hops for extra aroma if desired. Bottle with 3/4 cup priming sugar for 3-4 weeks...
I just threw that together based on what I know about Boston Lager. I'm working on an All Grain version for a session next year myself. You could also try and search some online stores that sell kits. I'm pretty sure there's a couple that sell clone kits as well......
I'll crunch the numbers to get you stats in a bit. I need a beer right now though....
From Clonebrews:
5 gallons (extract w/ specialty grains)
OG 1.049 - 1.052, FG 1.011 - 1013
IBU 35
SRM 9.5
4.0 lb light malt syrup
2.5 lb light DME
.5lb Crystal 60L
2oz Tettnang (60 min)
.5oz Hallertauer Mittelfruh (15 min)
.5oz Tettnang (2 min)
.25oz Hallertauer Mittelfruh (dry hop)
Wyeast 2206 Bavarian Lager Yeast, Wyeast 2124 Bohemian Lager Yeast
All Grain Method: BBC uses a decoction mash but a 2 stage infusion mash will be fine. Mash 9lbs US 2 row with .5 Crystal 60L at 122F for 30 minutes and 150 for 60 minutes. Add 22% less bittering hops at 60 min. (The book formulates extract batches as partial boils therefore requiring more bittering hops.) Add the flavor and aroma hops as previously indicated.
I haven't tried this recipe yet because I haven't really started messing with lagers and don't have the temp control needed for them. Rick's recipe looks very similar to this one so I'm sure either will be good. If you don't have the ability to lager then I'd use the yeasts Rick mentioned or try using the Bohemian Lager Yeast at 75F. Wyeast's website says it can be used to make pseudo lagers and provides a clean, lager like beer at ale fermentation temperatures.
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