Vienna Lager Sam Adams Boston Lager clone

[Misplaced_Canuck]

Do you secondary after step two?

I transfer to secondary after step 2, before step 3.

Some people don't transfer, I do as I find I get a clearer beer in my process.

MC

 

[brewbama]

Brewed my version of SA BL clone and poured the first pint tonight. Very tasty.

...based on info from the SA website.

 

[MaCheFai]

How’d this recipe and water profile compare to the original? Would you change anything? Yeast work out well for you?

Brewed my version of SA BL clone and poured the first pint tonight. Very tasty.

View attachment 558577

...based on info from the SA website.

 

[brewbama]

It worked great. Very tasty brew that I plan to keep in the rotation.

 

[barrog]

I made this a few weeks ago. It's carbing and largering so it will be ready by July 4th. Been taking samples and I'm loving this beer so far.
I fermented it with 34/70 AT 51F. Then let the temp rise toward the end. I also changed the bittering addition to FWH. It's going to be hard to stay out of it and save it for the 4th

 

[MaCheFai]

I altered the recipe and split 2row and maris, added C60, and split munich and vienna. Also cranked up the water profile a bit too. Really pleased, 95% cloned.

 

[Misplaced_Canuck]

Fixing to re-brew this on Monday, same exact recipe!

MC

 

[AOD]

14 lbs US 2-row
2 lbs Vienna
1 lbs Cara-Pils
1 lbs Cara-Red
8.0 oz Crystal 40

Mash 153F 90 minutes
Mash-out 170F 20 minutes

2.0 oz Hallertauer Mittelfrueh (leaf) 60min
2.0 oz Hallertauer Mittelfrueh (leaf) 15min
2.0 oz Hallertauer Mittelfrueh (leaf) 0min (through a Hop Rocket)

The 2.0oz of H-M in the rocket really bumped up the hop aroma & flavor. It's a touch too much hops for an exact SA clone, but it's soooo delicious.

Clarification on the fermentation time & temps, in this order:

1) 14 days @ 50F
2) 3 days @ 68F (gradual increase)
3) 30 days @ 42F

MC

This is likely an old post revival, but props to OG. Batch #354 and I still see what others are doing to make beers. I went ahead and brewed this recipe, 11 gallons.

It’s awesome.

~Adam

 

[AOD]

Some feedback, based on the above batch #354 I brewed following the recipe in the original post. The beer is fantastic, it's crystal clear now, and just... nice.

I grabbed a 12 pack of Sam Adams Boston Lager - "best by June 2020" - assuming it was fresher than the 6 pack best by March. SA switched to a 6 month freshness window, I believe...

Color is SPOT ON to Boston Lager, bottle to this beer. Hands down - colors is nailed.

Anywho - Boston Lager is a different beer now. When fresh, I swear I used to get a delicate German hop aroma. I travel often through Atlanta ATL airport and I jokingly call it Atlanta Boston Lager at the Buffalo Wild Wing - who has good beer selection. In the past year, fresh Boston Lager... had aroma.

Today's bottle of Boston Lager is... malty. Crystal malt nose, clean lager character, low-to-no hops. Flavor follows nose, but increased malt character in flavor. Bread, toast, light-to-medium malt sweetness, and a medium-low hop bitterness balances to mostly dry finish after the crystal sweetness fades. Not cloying or sweet. Hop flavor is low-to-none, with crystal malt / rich malt dominating flavor. Finishes light on palate for all of the flavor initially on the palate.

Conclusion: This base beer needs a bit of a dry hop and likely a 2-5 minute hop addition. At least 1 ounce, if you prefer a nice hop flavor.

Last comment, I am a BJCP National Level Judge - while not perfect, I feel I can support my analysis, but always open to dialog.

Cheers and beers,
~Adam

 

[dmtaylor]

Boston Lager is a different beer now.

I find that the quality is variable, in the same way that 3 different Coca-Colas can taste quite different based on age, storage conditions, where they were made, etc., even when each follow the same recipe. And in the case of Boston Lager, who knows but they might tweak the recipe slightly over time as well. Not to mention, different crops of grains and hops will not taste exactly the same from year to year. Plenty of variables at play prevent absolute consistency. I still find Boston Lager today to be consistent with pints I've had in years past... which were always slightly variable from day to day anyway. *shrug*

Certified A0511

 

[CharlaineC]

how'd you get ride of the matalic taste?

 

[Misplaced_Canuck]

how'd you get ride of the matalic taste?

What metallic taste are we talking about here? I don't think anyone mentioned that.

 

[CharlaineC]

What metallic taste are we talking about here? I don't think anyone mentioned that.

Sams Boston lager bottled from the factory has always had a very metallic taste at the tail end. I have found not everyone notices it but I can always taste it. It's not as bad when its draft.

 

[Misplaced_Canuck]

I've never noticed it myself. My version certainly didn't have it!

 

[Beer666]

What causes the metalic taste? Pretty sure i have noticed it in commercial beer too.

 

[CharlaineC]

I'm not fully sure honestly. From what I have read it's due to fermentation in large stainless vats. The more stainless that is in contact with the fermenting wart the more off flavors can leach into the beer.

 

[Beer666]

Thanks thats interesting. I ferment in plastic so never come across that flavour at home. Will have to try your recipe at some point. Cheers

 

[CharlaineC]

This is not mine I was just wondering how the op delt with the metallic taste

 

[Beer666]

This is not mine I was just wondering how the op delt with the metallic taste

Sorry my mistake. Having one of those days.

 

[Kornssj]

I'm not fully sure honestly. From what I have read it's due to fermentation in large stainless vats. The more stainless that is in contact with the fermenting wart the more off flavors can leach into the beer.

Was reading this post and figured i'd comment because I get the same taste in Coors Light when I drink from bottle. I'm 99% sure it comes from the bottle cap and how they secure it on.

Your lips come in direct contact with the metal to crimp portion of the bottle and there is residue from the cap having forces put onto it.

Just a theory but I'm pretty sure this is the culprit.

 

[CharlaineC]

Was reading this post and figured i'd comment because I get the same taste in Coors Light when I drink from bottle. I'm 99% sure it comes from the bottle cap and how they secure it on.

Your lips come in direct contact with the metal to crimp portion of the bottle and there is residue from the cap having forces put onto it.

Just a theory but I'm pretty sure this is the culprit.

not sure I don't from the bottle. always pour into glass