Boston Lager Clone - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Boston Lager Clone

341 calories 34.4 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: Premium American Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.170 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Brian Harwood
Calories: 341 calories (Per 12oz)
Carbs: 34.4 g (Per 12oz)
Created: Tuesday January 27th 2015
1.102
1.025
10.0%
12.9
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Dry Malt Extract - Light7 lb Dry Malt Extract - Light 42 4 51.9%
6 lb Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light 35 4 44.4%
13 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz American - Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 3.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 60 min 11.64 72.7%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 1.25 18.2%
0.25 oz Domestic Hallertau0.25 oz Domestic Hallertau Hops Pellet 3.9 Dry Hop 4 days 9.1%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.6 g | 22.4 qt) 2.01 8  
Mash volume with grains (equipment estimates 5.6 g | 22.4 qt) 2.05 8.2  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 1.05 4.2  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.01 8
Equipment Profile Used: System Default
 
Notes

Procedure

  1. Steep specialty grains in water and bring to 170° F. Remove from heat and steep for additional 15 minutes.

  2. Remove the grains and bring water to a boil.

  3. Add extract, and bittering hops.

  4. Bring to a rolling boil for 60 minutes, and start timing when rolling boil is achieved.

  5. Add hops and miscellaneous additions at intervals listed above.

  6. Cool wort to 75° F - 80° F and place into primary fermentor.

  7. Stir vigorously for a few minutes, then pitch yeast.

  8. Ferment for 6 - 8 days, then transfer to secondary until fermentation is completed and hops settle out. *

  9. Transfer to bottling vessel and add priming DME, mix thoroughly and bottle.

  10. Store bottles at 65° F - 70° F for 2 weeks minimum to carbonate, then store bottles at cool temperature and enjoy!
Last Updated and Sharing
 
1,952
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-01-27 18:20 UTC