I just put this together from browsing the forum and Sam Adams website. I am not able to Lager due to temp control, so I used ale yeast. Recipe is still fermenting, so I have not tasted yet. Just looking for some input on how this may turn out. Also, I am new to brewing, so this may be an epic fail, but I went for it.
Pretty sure Sam doesnt use chocolate malt, but I love it.
Amount Item Type % or IBU
6 lbs 9.6 oz LME Golden Light (Briess) (4.0 SRM) Extract 86.84 %
Specialty Grains: 1/2 LB Crystal 60 L , 1/2 Lb Mild Malt 2-row, 2 oz Briess Chocolate
1.50 oz Tettnanger [8.00 %] (60 min) Hops 41.3 IBU
0.50 oz Hallertauer [4.80 %] (45 min) Hops 7.6 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.6 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
11.5g Safale US-05 Yeast
6 Gal Bottled Water
I add about 1.5 gallon of water to boil pot. Steep grains for 30 mins at 154.
When its done I add an additional 1/2 gallon of water and bring to a boil.
Take pot off the flame Add your extract and mix it well.
Put it back on the fire bring it to a boil, once the hot break occurs start the timer and do your hop additions.
After 1 hour boil, put pot in icebath and add 1 gallon of bottled water until wort reaches aprox 90 degrees. Add additional
2 Gallons of Bottled water to Fermenter and add your wort. At this time, Aeriate the wort by rocking fermenter side to side for about 5 minutes.
Once the wort reaches 78 degrees, pitch yeast. I pitch the yeast
dry as recommended by packaging, but you can also rehydrate yeast and pitch.
Ferment in primary for 1 week, and secondary for 2 week. Bottle condition 2 weeks.
OG was 1.040