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Samuel Adams - Boston Lager Clone

165.19 calories 17.48 g 12 oz
Beer Stats
Method: Partial Mash
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Friday January 10th 2014
1.050
1.013
4.93%
33.02
9.89
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light 35 4 52.2%
2.66 lb Dry Malt Extract - Light2.66 lb Dry Malt Extract - Light 42 4 34.7%
16 oz American - Caramel / Crystal 60L16 oz Caramel / Crystal 60L 34 60 13.1%
7.66 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Tettnanger2.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 30.03 66.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.48 13.3%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 2 min 0.51 13.3%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 7 days 6.7%
3.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
0.5 gal Crush and steep Crystal -- 150 °F 30 min
0.5 gal rinse grains, top up to 1.5 gallons, boil, add malts, top up to 3.5 gallons, stir until boil, start hop schedule. Sparge 150 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin Fining Secondary --
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 387 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME boiled in 2 cups water       Amount: 6.50 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes

Pitch yeast under 60 degrees.
Ferment at 47-52 for 7 days, or until fermentation slows. Siphon into secondary and add dry hops (see schedule).
When the final gravity has been reached (1.012-1.013), this beer can be lagered for 1 month. Begin lagering at 45 degrees and slowly decrease the temp. to 34 degrees over a two week period. Add Gelatin, and bring the beer to 60 degrees for 3 days before bottling to ensure that fermentation is complete. Allow the beer to carbonate at room temperature for 2 weeks.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2014-03-31 15:14 UTC
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