Sam Adams Boston Ale clone Brew

I want to make a mini-mash clone of Sam Adams Boston Ale anyone have any recipes?

I'ld be interested in an all grain recipe.
When I first discovered craft beer I tried this and liked it, but it seems to have vanished from the store shelves.

White Labs WLP008 is the "Brewer Patriot" strain. I have been told this is the yeast that Sam Adams actually uses, or very close to it. I've had great luck with it personally.

C'mon NOBODY'S got a recipe for this?

This is the closest I have to the recipe:

Boston German Ale
American-Style Ale

2 lbs. Munich Malt
1 lb. Wheat Malt
2 lbs. Pilsner Malt
7 lbs. Light LME
4 oz. Northern Brewer (7.5 alpha)
1 tsp. Irish moss

OG: 1.063
FG: 1.021

Instructions: Single mash at 155°F for 60 minutes. Add one oz. hops at 60, 45, 30, 5 minutes. Add Irish moss last 15 minutes.
Fermentation: 1 week at 65°F
Secondary fermentation: 1 week at 65°F.

Good luck,
Wild

Doesn't Beer Captured or one of those clone recipe books have a recipe for this?

ORRELSE said:

Doesn't Beer Captured or one of those clone recipe books have a recipe for this?

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Clone Brews has the Boston Lager, not the Boston Ale.

Thanks for the recipe and info maybe I'll get the Clone Brews and try the boston Lager with some ale yeast.

El Pistolero said:

Clone Brews has the Boston Lager, not the Boston Ale.

Click to expand...

Can you or someone post that? With the weather cooler, I might experiment with a lager next.....I like SA enough to do one.....

Sam Adams Boston Ale Clone from Austin Homebrew Supply
5 Gallons All-Grain

Grain
8 lb 2-row
½ lb crystal 10°L

Hops
1 oz Kent Golding (60 minutes)
½ oz Fuggles (60 minutes)
½ oz Fuggles (45 minutes)
1 oz Saaz (5 minutes)

other

1 whirlfloc tablet (15 minutes)

Yeast
White Labs - East Coast Ale
or
Wyeast - American Ale II 1272

Mash using single step infusion
Mash @ 154°F for 1 hour or until it passes the iodine test.

OG 1.045
FG 1.012

Wild

Does any have the partial mash version?

ORRELSE said:

Can you or someone post that?

Click to expand...

Your wish is my command.

Samual Adam Boston Lagar (from Clone Brews)

1/2 lb. 60L US Crystal Malt
4 lb. Superbrau Light Malt Syrup
2.5 lb. M&F Light DME

2 oz. Tettnanger @ 4.5% AA (bittering)

1/2 oz. Hallertauer Mittelfruh (flavor)
1 tsp. Irish Moss

1/2 oz. Tettnanger (aroma)

Wyeast's 2206 Bavarian Lager Yeast, or
Wyeast's 2124 Bohemian Lager Yeast

1/4 oz. Hallertauer Mittelfruh (dry hop)

Mini-Mash: Mash 2.75 lb. US 2-row and the specialty grain at 122F for 30 minutes and 150F for 60 minutes, then follow extract recipe omitting 2 lb. DME.

All-Grain: Boston Beer uses a decoction mash, but a two stage infusion mash will be fine. Mash 9 lb. US 2-row pale malt with the specialty grain at 122F for 30 minutes and 150F for 60 minutes. Add 7 HBU (22% less than the extract recipe) of bittering hops for 90 minutes of the boil.

Yield: 5 gallons
OG: 1.049-1.052
FG: 1.011-1.013
SRM: 9.5
IBU: 35
4.9% ABV

El Pistolero said:

Your wish is my command.

Samual Adam Boston Lagar (from Clone Brews)

Click to expand...

thanks...I entered it into Promash for future reference.....I think I'm gonna try my hand at a lager after the next batch....

Okay so I'm gonna combine the ale and the lager recipe and hope a comparable ale comes about here is my recipe let me know if you think it needs tweaking.

½ lb. 60L Crystal Malt
2.75 lb. U.S. 2 Row
4 lb. Light Malt Extract
2 lb. Light DME
1 oz. Kent for 60 min.
½ oz. Fuggles for 60 min.
½ oz. Fuggles for 45 min.
1 oz. Saaz 5 min.
1 tsp. gypsum (if needed for pH)
5 gal. water
1.5 tsp. Irish moss
White Labs East Coast Ale WLP008

The ale is heartier so I left the DME though I cut it down a bit. Does this sound good?

i went on sam adams website and came up with this clone using the info provided by them:

3 lbs. dry malt extract
5 lbs. 2-row
1 lbs. crystal 60L

2 oz. spalt (60 min)
1/2 oz. east kent gold (30 min.)
1/2 oz. east kent gold (10 min.)
1 oz. fuggles (0 min.)

1 tsp. irish moss (10 min.)
east coast ale yeast pitched @ 66f (1.5qt.)

mash-133 (30 min.) 151 (45 min.) 158 (15 mi.) 170 (10 min.)

thier specs are o.g. 1.048
i.b.u. 33
my actual specs were o.g. 1.050 f.g. 1.010
i.b.u. 35-37
The key is a fermentation on the cold side 64-68f. i would recomend dry hopping w/ 1-2 oz. east kent gold as well.