May the quest for a simple ale clone of SA Boston Lager end here...
3.3 lb Amber Liq ME
3 lb Light Dry ME
1.5 oz. Tettnanger(bittering)
1/4 oz. Hallerttau Mittlefrueh(flavor)
1/4 oz. Tettnanger(aroma)
1/4 oz. Hallerttau Mittlefrueh(finish) + 1/4 Tettnanger (finish)
Wyeast 1056 (American Ale)
1 whirfloc tablet
Maintain 5 gallons in brew kettle for entire boil. Bitter boil 45 mins, whirfloc and flavor boil 15 mins, aroma boil 3 mins, add finish hops at burner shutoff. Ferment at 63F until SG is below 1.030 (typically 3-6 days). 65 F for remainder fermentation to FG of 1.010 ish. If at all possible, lager at 55F for additional week.
Reason: not a true dry hop, added details about ferm temps, adjusted hop schedule