Originally Posted by Sumo
When I originally posted this recipe, it was the closest I could find at the time. Till you brew it, you won't know. Unless you lager your not going to get the real deal however Nottingham yeast will get you as close to a lager as possible. Especially if you ferment it around 64 degree's or so.
Its not just the yeast. You cannot get the complex flavors from an extract process.
I drink Boston Lager alot. When you drink it you can taste the complexity as the flavors change from start to finish.
If you want it to taste "exactly" the same, you have to make it exactly the same, starting with the water. And, the water will be tough.
Think about it, if Jim Koch could cut corners and get the same result he would. The recipe is almost spelled out right on their website
, which includes a four step mash which is spelled out on Palmers site.
I bet they would give you the recipe if you just send them an email. They don't care, you could never brew it as cheap as them anyway.
I send them an email about a bad six pack and they send me a check below.
7 lbs 2-row
1 lbs Crystal 40L
.5 Tettnanger 60 minutes
.5 Hallertau 20 minutes
.5 Hallertau 10 minutes
1 Hallertau 0
1 Hallertau in Secondary
1.25 quarts per pound
acid rest @ 105 for 30
remove and boil 2 quarts to protein rest @ 122 for 30
remove and boil 9 pints to sacc rest @ 155 for 30
remove and boil 6 pints to reach mash out of 168
Sparge with 12 quarts @ 168 @ 1 quart/minute