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Old 11-23-2012, 11:11 PM   #11
christpuncher123
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I'm pretty sure he asked for a recipe.

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Old 11-28-2012, 03:10 AM   #12
dbj1515
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Samuel Adams Boston Lager
Boston Beer Company, Boston, Massachusetts, U.S.A.

This popular golden Pilsner-type lager uses 100 percent Noble hops. It has a hoppy, floral aroma with some malt
leading into a soft, malty mouthfeel that hints at sweetness. This well-balanced flagship beer of the Boston Beer
Company lingers with a complex, dry finish.

Yield: 5 gallons (18.9 L) Final gravity: 1.011-1.013 SRM 9.5
Original gravity: 1.049-1.052 IBU 35 4.9% alcohol by volume
Crush and steep in ½ gallon (1.9 L) 150°L (65.5°C) water for 20 minutes:
½ lb. (.23 kg) 60°L US crystal malt
Alternate Methods
Mini-mash Method: Mash 2.75 lb. (1.25 kg) US 2-row pale malt and the
specialty grain at 122°F (50°C) for 30 minutes and 150°F (65.5°C) for 60
minutes. Then follow the extract recipe omitting 2 lb. (.9 kg) DME at the
beginning of the boil.

All-grain Method: Boston Beer uses a decoction mash but a two stage
infusion mash will be fine. Mash 9 lb. (4.1 kg) US 2-row pale malt with the
specialty grain at 122°F (50°C) for 30 minutes and 150°F (65.5°C) for 60
minutes. Add 7 HBU (22% less than the extract recipe) of bittering hops for
90 minutes of the boil. Add the flavor hops and Irish moss for the last 15
minutes of the boil and the aroma hops for the last 2 minutes.
Strain the grain water into your brew pot. Sparge the grains with ½ gallon (1.9 L) water at 150°F (65.5°C).
Add water to the brew pot for 1.5 gallons (5.7 L) total volume. Bring the water to a boil, remove the pot
from the stove, and add:
4 lb. (1.8 kg) Superbrau light malt syrup
2.5 lb. (1.1 kg) M&F light DME
2 oz. (57 g) Tettnanger @ 4.5% AA (9 HBU)
(bittering hop)
Add water until total volume in the brew pot is 2.5 gallons (9 L). Boil for 45 minutes then add:
½ oz. (14 g) Hallertauer Mittelfrüh (flavor hop)
1 tsp. (5 ml) Irish moss
Boil for 13 minutes then add:
½ oz. (14 g) Tettnanger (aroma hop)

Boil for 2 minutes, remove pot from the stove, and cool for 15 minutes. Strain the cooled wort into the
primary fermenter and add cold water to obtain 5 gallons (18.9 L). When the wort temperature is under
80°F (26.6°C), pitch your yeast.

1st choice: Wyeast's 2206 Bavarian lager yeast
(Ferment at 47-52° [8-11°C])
2nd choice: Wyeast's 2124 Bohemian lager yeast
(Ferment at 47-52° [8-11°C])
Ferment in the primary fermenter 5-7 days or until fermentation slows, then siphon into the secondary
fermenter and add:
¼ oz. (7 g) Hallertauer Mittelfrüh (dry hop)
Bottle when fermentation is complete with:
1¼ cup (300 ml) M&F extra-light DME
Serve at 40°F (4°C) in a mug or pint glass.

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