Sam Adams Boston Lager Recipe?

[lupulin_boy]

A friend of mine recently got back from the US and was raving about Samuel Adams Boston lager. As an occasional brewing companion, I suggested that possibly next brew we could give it a shot, but I've been struggling to find a recipe for it.

I'd prefer a mini-mash recipe or possibly an extract... does anyone know of one or have any suggestions? I've only ever drunk one bottle of the stuff (just the other day) and it seems fairly full bodied for a lager. I also understand it's got Hallertau Mittlefreuh hops? Any suggestions on the yeast, grains etc?

 

[Mr Bond]

Some info here.

Log in go to world of beer>beer styles>click on the boston lager bottle>select characteristics on the header.

 

[lupulin_boy]

Thanks Brauluver.

So it's got 2 row and Caramel 60L. Also Tettnang hops in addition to the Hallertau. They do state that the OG is 1.016 (which would make a fairly thin beer in my estimation I'd take that as FG.

A bottom fermenting lager yeast? Anyone have any ideas on which type?

 

[Lukes]

Ray Mills from this site has a recipe for it on beertools.com
Ray's Boston
Maybe PM him?
This is one of my faves as it's malt driven with noble hops.
Last year I made something similar and used 2112 Cal lager as it had no temp control and it turned out a treat.

Hope this helps.

Luke
​

 

[lupulin_boy]

Thanks Lukes,

This looks like what I'm after. Looks nice and simple - I'll just convert over to extract, or possibly do a partial mash and let you know how it goes...

 

[Duff]

There's a receipe for it in Clone Brews, not sure how close it is, but it gives it as extract or AG.

 

[Trough Lolly]

This is an excellent beer - and yes, the recipe in Clone Brews looks simple enough...
As I mentioned on Beer Advocate - this is a beer that should make Fosters hang their head in shame...
TL

 

[Duff]

Clone Brews Samual Adams Boston Lager (Extract)

1.8kg LME
1.1kg Light DME
.23kg 60L Crystal (Steeped)
57gm Tettnanger (60 Min)
14gm Mittelfruh (15 Min)
14gm Tettnanger (2 Min)
7gm Mittelfruh (Secondary)

For 19L. OG: 1.049 - 1.052 FG: 1.011 - 1.013 SRM: 9.5 IBU: 35 4.9% ABV.

Cheers.

 

[lupulin_boy]

Awesome! Thanks guys.
This looks fairly simple. I don't have time to mash, so this looks like it'll do the job nicely.

Thanks all for your help. I'll be brewing in about 2 or 3 weeks, so I'll let you know how it goes...

 

[Trough Lolly]

Choice of yeast is worth deliberating over, especially if you want to get close to the real thing.

Liquid yeast strains that regularly appear in web-based recipes include:
Wyeast 2206 Bavarian Lager,
Wyeast 2112 California Lager (good for up to 20C if temp control is a problem),


Dry strains include:
W34/70, and
S-23.

And I'm sure others have favourite strains too!!

Cheers,
TL

 

[mikem108]

I'm pretty sure theres one in Papazians last book, will have a look for it.

 

[lupulin_boy]

I was considering using Wyeast 2206 Bavarian Lager, as temp control isn't a problem. Otherwise (if I wanted the easy route) maybe just the Saflager S-23, although last time I used it I got banana and caramel aromas even though temps were tightly controlled around 10C!... hopefully that will lager out in the next few weeks, but I'm hesitant to go back to it just in case...

 

[Trough Lolly]

lupulin boy,
Perhaps you got some diacetyl in the beer at that temp? A diacetyl rest probably would have helped...?

Cheers,
TL

 

[lupulin_boy]

I did a diacetyl rest, but I think I left it a little late. I understand it should be done when the ferment is about 75% done, but I think I was a day or two after that...

I tasted it over the weekend and the smell seems to be going away. I'm also dry hopping, so hopefully some of the aroma will be masked by that as well