The Lab Brew Night - Boston Lager Clone

Extract Recipe

Submitted By: gowenrw (Shared)
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Brewer: The Lab Members
Batch Size: 5.00 galStyle: American Pale Ale (10A)
Boil Size: 6.20 galStyle Guide: BJCP 2008
Color: 11.0 SRMEquipment: My Brew Pot
Bitterness: 41.3 IBUsBoil Time: 60 min
Est OG: 1.050 (12.4° P)
Est FG: 1.013 SG (3.4° P)Fermentation: My Lager, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 Muslin Bags for Hops/Grain (Mash 60 min) Misc 1
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 2
8.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
6 lbs 8.00 oz Pale Liquid Extract (8.0 SRM) Extract 4
2.00 oz Tettnang [4.5%] - Boil 60 min Hops 5
0.50 tsp Irish Moss (Boil 15 min) Misc 6
0.50 oz Hallertauer Mittelfrueh [4.0%] - Boil 15 min Hops 7
2 pkgs SafLager West European Lager (DCL/Fermentis #S-23) Yeast 8
0.25 oz Hallertauer Mittelfrueh [4.0%] - Dry Hop 14 days Hops 9

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 in the recipe. 6. Cool wort to 75° F - 80° F and place into primary fermentor. 7. Aerate wort, then pitch yeast. 8. Ferment for 6 - 8 days at approximatly 59° F (48° F - 71° F Viable, 54° F - 60° F Ideal) 9. Add the Dry Hops and ferment for an additional 14 days to complete and allow hops to settle out. 10. Force carbonate with 13 lbs of pressure, or bottle with priming sugar. 11. Store Keg at 35° F - 50° F for 2 - 3 days or Store Bottles at 65° F - 70° F for 6 - 8 days to condition.

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