 |
 |
 |
 |
 |
 |
Sam Adams's Long Lost Brother Bob's Boston Lager
Shooting for a Sam Adams clone... I'll update this when it's ready.
| Brewer: | Randy Champagne | Email: | randyc@accuserve.net | |||||
| Beer: | Sam Adams's Long Lost Brother Bob's Boston Lager | Style: | American Premium Lager | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
|
Bitterness: | 22 IBU | |||||
| OG: | 1.050 | FG: | 1.004 | |||||
| Alcohol: | 5.9% v/v (4.6% w/w) | |||||||
| Water: | Gypsum w/tap water | |||||||
| Grain: | 8 lb. Schreier 2-Row Pale 1.7 1 lb. Briess Caramel 40 |
|||||||
| Mash: | 75% efficiency | |||||||
| - Struck 2.25 gallons of 174° water with grist in mash tun cooler - Stirred mash & maintained avg. of 146° for 90 minutes - Lautered and sparged with 4.5 gallons of 175° water (~20 minutes) |
||||||||
| Boil: | 60 minutes | SG 1.041 | 6 gallons | |||||
| Irish moss for last 15 minutes | ||||||||
| Hops: | .5 oz. Hallertau Mittelfrüh Leaf Hops 5% (5% AA, 60 min.) .5 oz. Hallertau Mittelfrüh Leaf Hops 5% (5% AA, 15 min.) 1 oz. Tettnang Pellets 4.5% (4.5% AA, 15 min.) 1 oz. Tettnang Pellets 4.5% (aroma) |
|||||||
| Yeast: | White Labs WLP830 German Lager Yeast | |||||||
| Log: | Brewed on April 21, 2001 on my back porch - Pitched @ 78° - Began fermentation in glass primary @ 68° for 1 day - Fermented @ 40° in fridge for 6 days - Racked to glass secondary @ 40° and dry hopped for ... |
|||||||
| Carbonation: | 2.7 volumes | Keg: 12.8 psi @ 37°F | ||||||
Recipe posted 12/29/00.