Boston Lager Extract Clone Recipe

This extract clone recipe is a classic interpretation of the iconic American Vienna-style lager from Sam Adam's. This recipe features a clean, malt-forward profile with a subtle noble hop character and a crisp finish.

Fermentables

1 lb Caramel 60L Malt (Steep at 155-170°F for 30 minutes)

8 oz Caramel 10L Malt (Steep at 155-170°F for 30 minutes)

4 oz Aromatic Malt (Steep at 155-170°F for 30 minutes for depth)

6.60 lbs Muntons Light LME (Base extract, add at the start of boil)

Hops Schedule

1 oz Hallertau Mittelfruh (4% AA) @ 60 min (Bittering addition)

1 oz Hallertau Mittelfruh (4% AA) @ 15 min (Flavor addition)

1 oz Tettnang (4% AA) @ Flameout (Aroma addition)

Yeast

Wyeast 2035 American Lager - Clean lager fermentation, requires temperature control.

Brewing Instructions

Heat 2 gallons of water to 160°F and steep specialty grains in a mesh bag for 30 minutes. Do not let the temperature exceed 170°F.

Remove the grain bag and rinse with 1 gallon of 170°F water into the pot. This is referred to as a partial mash.

Stir in all of the LME and bring to a boil.

Add the first hop addition (Bittering) at the start of the 60-minute timer.

Add flavor hop addition (1 ounce of Hallertau Mittelfruh) at 15 minutes and a clarifier, either Irish moss or a Whirlfloc tablet.

Turn off the heat at the end of the boil and add the flameout hop addition. (1 ounce of Tettnang hops)

Cool the wort rapidly to 75°F and transfer to a sanitized fermenter, topping up with cold water to reach 5.5 gallons.

Pitch yeast and aerate well. Seal with a lid and an airlock.

Notes

Fermentation – Temperature: 50-55°F Duration: 3 weeks primary - 4 weeks lagering 34-36°F

Maintain steady lager temperatures and perform a diacetyl rest at 65°F for 48 hours once fermentation is nearing completion.

Brew Date:_________ Original Gravity: __________ Final Gravity:_________ ABV: _______

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Fermentables

Hops Schedule

Yeast

Brewing Instructions