Originally Posted by Ewalk02
Alright I've searched the recipe section and all I could find were a few extract recipes and one that calls for decoction mashing (no thanks, not yet anyways). Does anyone out there have a good all grain recipe for Sam Adams Boston Lager?
SIMPLE SAM ADAMS BOSTON LAGER
5.5 gallon recipe
9.5# Marris Otter
1# Crystal 40
Mash 60 Minutes around 149-150F. No Decoction needed.
60 Minute Boil. All hop additions timed from end of boil. During the 60-45 minute point of the boil before the first hop addition, skim as much of the hot break as you can.
2 oz Hallertau @ 45 minute mark,
.5 oz Hallertau and .5 oz Tettnang @ 10 minute, and add a teaspoon of irish moss at this time as well.
.25 Tettanger @ 5 minutes
Flame out, chill wort near 50F and pitch yeast. Any lager yeast will do WLP840 or WLP830 is a good choice - make a big starter before hand.
At 14-15 days take the fermenter out of the lagerator and let it warm up over the next 2-3 days to diactyl rest and clean up.
Rack it to a secondary and dry hop it with 1.25 oz of Tettnang.
( <== important )
Put the secondary back into the lagerator @ 50F and turn the temp down 5 degrees everyday till you get to 35F. Then leave it alone to lager and pick up that Tettnang goodness from the dryhopping - the dry hopping is really what makes it so identifiable as a Sam Adams. Try and leave it alone for 6 weeks if you can wait that long, then keg it and enjoy.
Be aware of your expected efficiency and if your efficiency is typically get really good -- scale back on the grain so that you start with OG around 1.045, or else make a 6 gallon batch instead.
Keys to success: Start with the right gravity, Skim the hot break, Leave behind the cold break, Big starter with good lager yeast, don't rush the fermentation, and dry hop the hell out of it with the Tettnang in the secondary.