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Old 07-26-2007, 08:22 PM   #1
BeerHere
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Default looking for Sam Adams Boston Ale clone

I love Sam Adams Boston Ale. I'm looking for an extract recipe if any one has one. I found a kit on a web site, but I'd rather just take a recipe to my LHBS. Fresher ingredients, better beer. Thanks in advance.!

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Old 07-26-2007, 11:54 PM   #2
the_Roqk
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I got this recipe from my LHBS and they have all the ingredients. I have this one in the fermenter right now. I used 3 lbs more 2 row and I called it special amber ale. Anyway here is what I have.

American Special Amber
This beer is an emerging American style. It gets its color from the Caravienne Belgian Grain malt and small amounts of chocolate malt. There will be hop presence both in the bittering and aroma. This beer can be made as ale or a lager and will have a medium body with a crisp finish. Although there are many versions of this style we chose Sam Adams Lager as our inspiration.
3.3 lbs. Gold Liquid Malt Extract
1 lb. M&F Light Dry Malt
2 lbs. Lager Grain M&F (cracked)
1 lb. British Pale Grain (cracked)
½ lb. Caravienne Belgian Grain (cracked)
2 oz. Chocolate Grain (cracked)
2 oz. Hallertauer Hops
1 oz. Tettnang Hops
1 pkg. Wyeast Liquid Yeast - California Lager or American Lager

Place grains into 1½ gal. cold water. Heat to 160°F. Remove from heat cover & allow to sit for 60 min. Sparge with 1 gal. 170°F water & return liquid to brewpot. Add Malt & 2 oz. hops. Return pot to heat & boil for 50 min. Remove from heat & add final 1 oz. hops. Steep for 5 min. Stain into 3 gal. cold water & pitch yeast when cooled to 80°F or below.
Yields 5 gal.


Beer Smith version:


American Special Amber
American Amber Ale


Type: Partial Mash
Date: 6/27/2007
Batch Size: 5.50 gal
Brewer: Rock
Boil Size: 4.65 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
1.00 lb Light Dry Extract (8.0 SRM) Dry Extract 8.9 %
3.50 lb Briess Golden Light (8.0 SRM) Extract 31.1 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 26.7 %
2.00 lb M&F Lager 2 row British (1.6 SRM) Grain 17.8 %
1.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 8.9 %
0.50 lb Caravienne Malt (22.0 SRM) Grain 4.4 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.2 %
2.25 oz Cascade [5.50%] (60 min) Hops 26.0 IBU
1.00 oz Cascade [5.50%] (40 min) Hops 11.3 IBU
0.50 oz Cascade [5.50%] (30 min) Hops 4.9 IBU
1.00 oz Tettnang [4.50%] (5 min) (Aroma Hop-Steep) Hops -
11.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale



Beer Profile

Est Original Gravity: 1.070 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.9 % Actual Alcohol by Vol: 6.4 %
Bitterness: 42.3 IBU Calories: 235 cal/pint
Est Color: 14.2 SRM Color: Color


Mash Profile

Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 6.75 lb
Sparge Water: 3.60 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Saccharification Add 8.44 qt of water at 172.5 F 158.0 F 40 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min



Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Yeah it will be more hoppy too! I had a lot of cascade to use and decided to bump up the hoppiness. Anyway I am going to be bottling it soon. Any questions give me a PM.

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Old 07-27-2007, 04:52 PM   #3
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Thanks Roqk! Time to hit the LHBS. My fermenter looks sad when it's empty. One question: What does sparge mean?

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Old 07-27-2007, 07:29 PM   #4
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Quote:
Originally Posted by BeerHere
.....One question: What does sparge mean?
Sparging is the process of rinsing the fermentable sugars from the mash and collecting wort for the boil. After the mash and before the boil, the newly created wort must be separated from the mash. This process is known as sparging or lautering. The objectives of sparging are to collect as much sugar from the mash as possible while leaving behind as many undesirable compounds as possible, and to make the wort as clear as possible by trapping dust and husk particles called draff in the grain bed itself.

This is usually done by either batch or fly sparging. And they both involve washing/rinsing the grains with clean hot water (170F- 175F). This in turn extracts the rest of the sugars so that all is used for the wort. I wish I knew how to post links to help more. But if you use Google or any other search engine you can find it. Find John Palmers book, it's on a website called www.howtobrew.com It's a great resource.
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Old 07-28-2007, 05:01 AM   #5
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This recipe came directly from the Boston Beer Company as a LME clone of their Sam Adams Ale:

Ingredients for 5 Gallons:

3.3 lb Munton Amber Liquid Malt Extract
3.3 lb Munton Light Liquid Malt Extract
¾ oz East Kent Fuggles Hops (60 Minutes)
¾ oz East Kent Goldings Hops (60 Minutes)
¼ oz. East Kent Goldings Hops (20 Minutes
1.5 oz East Kent Goldings Hops (5 Minutes)
¾ oz East Kent Goldings Hops (Dry Hop)
White Labs WLP008

O.G.: 1.052
IBU: 30.2
SRM 6.9

Cheers!
Gary

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