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Boston Lager Clone

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark American Lager
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.68 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Future Pablo
Rating:
5.00 (1 Review)

Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday January 14th 2017
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OG: 1.050 FG: 1.012 ABV: 4.9% IBU: 21

1.051
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.82 lb United Kingdom - Maris Otter Pale9.82 lb Maris Otter Pale 38 3.75 85.8%
1.63 lb Caramel / Crystal 60L1.63 lb Caramel / Crystal 60L 34 60 14.2%
11.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.48 oz Tettnanger1.48 oz Tettnanger Hops Pellet 3.2 Boil 60 min 16.38 27.9%
1.10 oz Hallertau Mittelfruh1.1 oz Hallertau Mittelfruh Hops Pellet 3.4 Boil 15 min 6.42 20.7%
2.18 oz Tettnanger2.18 oz Tettnanger Hops Pellet 3.2 Boil 1 min 1.04 41.1%
0.55 oz Hallertau Mittelfruh0.55 oz Hallertau Mittelfruh Hops Pellet 3.4 Dry Hop at 52 °F 3 days 10.4%
5.31 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
0.70 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.6 gal Dough-in Strike 105 °F 95 °F 15 min
1.8 gal protein rest Decoction 135 °F 122 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.86 15.5  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.43 -5.7  
Remaining sparge water volume 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.68 30.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.36 37.4
Equipment Profile Used: System Default
 
Notes

Double decoction:
Dough in grains into 105F water and rest at 95F for 15 min. Then add 178F water to mash to bring temp up to 122F for 15 min. Then remove 1/3 of mash with slotted spoon into a separate pot (first decoction) and heat to 155F for 15 min. Then heat decoction up to a boil (stirring regularly). Add first decoction back to main mash, bringing the combined temp to 152F for 20 min. Then remove 1/2 of mash (with liquid this time) into a separate pot (second decoction) and heat to boil. Then return decoction to main mash for a final rest at 165F for 10 min.

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  • Last Updated: 2025-01-09 21:20 UTC