New recipe I want to try, need input?!!!!

impulserush · 03-31-2009, 12:21 PM

I was thinking of tring this as my next brew. I like Sam Adams Boston Lager. Do you think this would make a good boston ale? I do not have the means to lager YET!

6 lbs. Light LME
2 lbs. Light DME
1 lbs. crystal 30L
8 oz. carapils

2 oz tettnanger 60min.
.5 oz hallertau 15 min.
.5 tettnanger 5 min.

.5 hallertau dry hop

nottingham yeast.

10 days primary, then 14 days secondary.

Please look it over and help me refine the recipe or the process.

What should be changed?? If anything.

RICLARK · 03-31-2009, 02:49 PM

If your talking about Sam Adams boston ale you want to use EKG and Fuggles. However you can switch out the yeast you have For The WLP 810 San Fran Lager yeast, That will give you a Boston "Steam" Lager.

impulserush · 03-31-2009, 03:12 PM

I wanted to keep the hops that are in the lager. I like them. I was more concerned with types of yeasts and ingredients I want to use. I was going to try and keep it on the lower end of the temp. with which ever yeast I go with.

Thanks

HOOTER · 03-31-2009, 04:37 PM

That's a good yeast to use if you want to make an ale with similar characteristics to a lager. It will ferment at low temps (57f) and will produce a very clean ale. I don't see any major issues with your recipe so I'd say go for it. Let us know how it turns out.

BTW, I'd recommend doing a late extract addition. Maybe add your DME @ 60 min. and your LME (off the heat) @ 10 min. This will reduce caramelization and keep your brew from looking like a brown ale.

HOOTER · 03-31-2009, 04:41 PM

Quote:

Originally Posted by RICLARK

If your talking about Sam Adams boston ale you want to use EKG and Fuggles. However you can switch out the yeast you have For The WLP 810 San Fran Lager yeast, That will give you a Boston "Steam" Lager.

I'm pretty sure Sam Adams uses Hallertau hops in their Boston lager. At least that's what they say in their commercials.

flyangler18 · 03-31-2009, 04:58 PM

Looking at the website, the grainbill is 2-row Pale Malt and C60.

The pale is made up with your LME and DME, so you need to steep C60, probably something like 6-8 oz. Carapils might be a nice addition, probably the same amount.

If you can't lager, I'd ferment with Nottingham at the low end of the range to keep things as clean as possible.

impulserush · 03-31-2009, 05:27 PM

Quote:

Originally Posted by HOOTER

That's a good yeast to use if you want to make an ale with similar characteristics to a lager. It will ferment at low temps (57f) and will produce a very clean ale. I don't see any major issues with your recipe so I'd say go for it. Let us know how it turns out.

BTW, I'd recommend doing a late extract addition. Maybe add your DME @ 60 min. and your LME (off the heat) @ 10 min. This will reduce caramelization and keep your brew from looking like a brown ale.

I forgot to mention i hope to do a full boil with this. Will that change anything procedure wise?

HOOTER · 03-31-2009, 06:05 PM

Quote:

Originally Posted by impulserush

I forgot to mention i hope to do a full boil with this. Will that change anything procedure wise?

You'll get better hop utilization, so you may want to drop the bittering addition by 1/2 oz. Your color will end up quite a bit lighter than Sam Adams (especially if you do a late addition) so you may want to take flyangler's advice and use crystal 60L instead. This should get you around 10 SRM, 30 IBU, and 6% ABV.

RICLARK · 03-31-2009, 06:08 PM

Quote:

Originally Posted by HOOTER

I'm pretty sure Sam Adams uses Hallertau hops in their Boston lager. At least that's what they say in their commercials.

Yes they do and tettnang, Thats why I suggested switching to San Fran Lager yeast to make it close to boston lager.

HOOTER · 03-31-2009, 06:35 PM

Quote:

Originally Posted by RICLARK

Yes they do and tettnang, Thats why I suggested switching to San Fran Lager yeast to make it close to boston lager.

Actually, you suggested using EKG and Fuggle, as opposed to Hallertau.

I would think using Nottingham at low temps would actually get closer to style than a strain used to make steam beer.