Boston Lager Clone - Beer Recipe - Brewer's Friend

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Boston Lager Clone

146 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: International Amber Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Michael Chiantera
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Tuesday February 11th 2020
1.045
1.007
5.0%
31.1
8.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 88.9%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 8.3%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.8%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 17.22 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 8.69 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 5.2 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 14 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.64 ml Lactic acid Water Agt Mash 1 hr.
6 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Tablet Fining Boil 5 min.
1.90 ml Lactic acid Water Agt Sparge 1 hr.
1 tsp Gelatin Finings Water Agt Kegging 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.38 gal Infusion 164 °F 152 °F 60 min
Elevate mash to 168 (do not exceed 170), settle grain bed, and clear runnings. Temperature 152 °F 168 °F --
4.61 gal Heat sparge water to 168 degrees and sparge at 1 quart per minute. Fly Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.11 g | 20.5 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Cold crash for 2 days and add gelatin finings on Day 2. Dissolve 1 tsp finings in 2 cups (16 oz) of hot water. Let cool to room temperature and add to keg.

Keg and force carbonate at 30 psi for 20 minutes using liquid side dip tube. Rock the keg during this time to accelerate the absorption of CO2. Stop every 4 minutes to listen to the keg. The bubbling sound should stop after only a few seconds meaning the CO2 is dissolving into the beer. Lower the pressure to 20 psi. Wait 1-2 hours to let it settle, then adjust the CO2 to serving pressure before testing the beer.

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  • Last Updated: 2020-11-11 17:56 UTC