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Old 12-31-2009, 03:59 AM   #1
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Default All-Grain - Boston Lager Clone (Decoction/Krausening AG recipe)

Recipe Type: All Grain
Yeast: Wyeast 2035
Yeast Starter: yes
Batch Size (Gallons): 6
Original Gravity: 1.048
Final Gravity: 1.009
IBU: 26
Boiling Time (Minutes): 60
Color: 7.86
Primary Fermentation (# of Days & Temp): 10/50
Additional Fermentation: 42/30
Secondary Fermentation (# of Days & Temp): 5/50
Tasting Notes: Enjoy

Boston Lager Clone (Decoction/Krausening AG recipe)

Ingredients:
9.5 lbs American 2-Row
0.5 lbs Crystal 60
1oz Tettnanger 60 minute addition
1oz Hallertau 20 minute addition
1oz Hallertau 10 minute addition
1oz Hallertau in Secondary
Wyeast 2035

OG 1.048
TG 1.009
C 7.85
IBU 26
ABV 5.0


Heat 12.5 quarts of strike water to target 105 degrees
Hold mash at 105 for 30 minutes

Remove 5 pints of mash, boil and return to mash tun. Stir and verify temp of approx 122. After reaching 122 rest for 30 minutes.

Remove 11 pints of mash, boil and return to mash tun. Stir and verify temp of 155. Here 155 is very important for the body of the beer. After reaching 155 rest for 30 minutes.

Heat 15 quarts of water to 168.

Remove 7 pints of mash, boil and return to mash tun. Stir and verify temp of 168. Do not exceed 170 here.

Settle grain bed and clear runnings. Sparge with 15 quarts(above) at 1 quart minute.

Boil wort adding hops at intervals above and chill wort down to 50 degrees.

Remove 1/6 of final wort volume and refrigerate for krausening below.

Pitch the yeast and ferment for 10 days at 50 degrees. Save 1/6 of the yeast starter and refrigerate.

Move to secondary and dry hop. Check gravity and record for use below. Hold at 50 degrees.

Remove saved yeast and wort, mix and warm to 50 degrees. Take the secondary gravity above and add 0.015. Example 1.010 + 0.015 = 1.025. Record the gravity of this mixture each day until it reaches the calculated value. Once the value is reached add the mixture to the secondary and bottle immediately. Do not add priming sugar, this technique will create your carbonation.

Once bottled, store at 50 degrees for 2 weeks and then drop the temp by 1 degree each day until 30 degrees is met. Lager at 30 degrees for 3 weeks.

Enjoy.

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Last edited by impatient; 12-31-2009 at 04:01 AM. Reason: name
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Old 01-27-2010, 09:10 PM   #2
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This sounds great. I'm going to give it a try in a couple of weeks. Thanks for the recipe.

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Old 01-29-2010, 11:01 PM   #3
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how long do you boil the decoction for?

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Old 01-30-2010, 01:10 AM   #4
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Quote:
Originally Posted by RCannin View Post
how long do you boil the decoction for?
At least 10 minutes. For each decoction, except for the mash out decoction, you need to rest at sacc temps in order to convert.
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Old 01-30-2010, 02:23 PM   #5
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for example, I would dough in then immediately pull and start boiling the decoction for 30 mins while the grains sit at 105 for 30 mins? after adding back the decoction, i would immediately pull and boil the next decoction for 30 mins while the grains in the tun rest at 122, etc?

Thanks a million for the help, and the quick response!

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Old 01-30-2010, 02:48 PM   #6
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Quote:
Originally Posted by RCannin View Post
for example, I would dough in then immediately pull and start boiling the decoction for 30 mins while the grains sit at 105 for 30 mins? after adding back the decoction, i would immediately pull and boil the next decoction for 30 mins while the grains in the tun rest at 122, etc?

Thanks a million for the help, and the quick response!
I let it sit for part of the time before pulling the next decoction. Make sure and boil extra in case you do not have enough to hit you temp.

So, add half of the boiling decoction why keeping the rest boiling and check your temp. Continue this until you temp is met. Then, let the remaining decoction cool to target before adding it back in.
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Old 01-30-2010, 04:04 PM   #7
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Got it, thanks a million. Brewin it up now!

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Old 01-31-2010, 11:28 PM   #8
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Just wanted to let you know it went off without a hitch, hit every step temp perfect. Thanks a million, first decoction mash for me and I really have become a fan... definately darked up the runnings. Thanks again Impatient, I'll update you when I pour it in a month and a half or so.

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Old 03-19-2010, 03:51 PM   #9
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30 degrees in the bottles? Isn't that a little cold? Maybe 33?

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Old 03-19-2010, 08:33 PM   #10
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Quote:
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30 degrees in the bottles? Isn't that a little cold? Maybe 33?
That is what the thermostat should be set at. The actual temp is higher.
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Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone
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