Vienna Lager Boston Lager Clone (Decoction/Krausening AG recipe) - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Lager Recipes > Vienna Lager Boston Lager Clone (Decoction/Krausening AG recipe)

Reply
 
Thread Tools
Old 12-31-2009, 03:59 AM   #1
impatient
 
impatient's Avatar
Recipes 
 
Dec 2008
Des Moines, IA
Posts: 827
Liked 3 Times on 3 Posts


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.
__________________
DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone

Reason: name

 
Reply With Quote
Old 01-27-2010, 09:10 PM   #2
hermanthegerman
Recipes 
 
Feb 2009
Columbia, IL
Posts: 19

This sounds great. I'm going to give it a try in a couple of weeks. Thanks for the recipe.

 
Reply With Quote
Old 01-29-2010, 11:01 PM   #3
RCannin
Recipes 
 
Jan 2009
Georgia
Posts: 40
Liked 11 Times on 2 Posts


how long do you boil the decoction for?

 
Reply With Quote
Old 01-30-2010, 01:10 AM   #4
impatient
 
impatient's Avatar
Recipes 
 
Dec 2008
Des Moines, IA
Posts: 827
Liked 3 Times on 3 Posts


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.
__________________
DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone

 
Reply With Quote
Old 01-30-2010, 02:23 PM   #5
RCannin
Recipes 
 
Jan 2009
Georgia
Posts: 40
Liked 11 Times on 2 Posts


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!

 
Reply With Quote
Old 01-30-2010, 02:48 PM   #6
impatient
 
impatient's Avatar
Recipes 
 
Dec 2008
Des Moines, IA
Posts: 827
Liked 3 Times on 3 Posts


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.
__________________
DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone

 
Reply With Quote
Old 01-30-2010, 04:04 PM   #7
RCannin
Recipes 
 
Jan 2009
Georgia
Posts: 40
Liked 11 Times on 2 Posts


Got it, thanks a million. Brewin it up now!

 
Reply With Quote
Old 01-31-2010, 11:28 PM   #8
RCannin
Recipes 
 
Jan 2009
Georgia
Posts: 40
Liked 11 Times on 2 Posts


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.

 
Reply With Quote
Old 03-19-2010, 02:51 PM   #9
PHBalanced
Recipes 
 
Dec 2009
Rochester, MN
Posts: 104
Liked 1 Times on 1 Posts


30 degrees in the bottles? Isn't that a little cold? Maybe 33?
__________________
Quote:
Originally Posted by 98EXL
"You are no longer a n00b when:
You buy your smack pack at lunch, as well as some DME for starters. Get back in your car, smack it likes it's SWMBO's ass"
Quote:
Originally Posted by Kadmium View Post
"SHIMMY!!!!" (aussie for f***kin awesome)
Quote:
Originally Posted by TexLaw View Post
You know you're a homebrewer when you tell what hops are in a fart.

 
Reply With Quote
Old 03-19-2010, 07:33 PM   #10
impatient
 
impatient's Avatar
Recipes 
 
Dec 2008
Des Moines, IA
Posts: 827
Liked 3 Times on 3 Posts


Quote:
Originally Posted by PHBalanced View Post
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.
__________________
DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Boston Lager Clone dhelegda Fermentation & Yeast 6 07-05-2015 05:35 PM
3 gallon BIAB Sam Adams Boston lager recipe clone? jcs401 BIAB Brewing 5 02-20-2015 06:02 PM
Boston Lager Clone moscoeb Extract Brewing 7 05-23-2013 06:42 PM
Boston Lager Clone (Decoction/Krausening AG recipe) impatient All Grain & Partial Mash Brewing 17 12-27-2012 07:55 PM
Sam Adams Boston Lager clone recipe request. elaeace All Grain & Partial Mash Brewing 6 09-26-2012 02:40 AM


Forum Jump