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 gal | Style: American Pale Ale (10A) |
| Boil Size: 6.20 gal | Style Guide: BJCP 2008 |
| Color: 11.0 SRM | Equipment: My Brew Pot |
| Bitterness: 41.3 IBUs | Boil 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 items |
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 |
| 2.0 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.
This Recipe Has Not Been Rated
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