Sam Adams Boston Lager
Broomfield nanoBrewery
Brewing Notebook
Brew size:
23 L in 375 ml bottles
Grains:
250 g Crystal malt mini mashed for 30 mins
Hops:
45 g Tettnanger 60 min boil
20 g Hallertau 15 min boil
15 g Tettnanger 2 mins boil
20 g Hallertau 15 min boil
15 g Tettnanger 2 mins boil
Yeast:
White Labs WLP830 German lager yeast
Extracts:
1.5 kg LDME
1.5 kg Morgans pale lager liquid malt extract
1.5 kg Morgans pale lager liquid malt extract
Adjuncts:
N/A
Brewing Time:
2 weeks primary fermentation
1 week secondary fermentation
1 week secondary fermentation
Temperatures:
20 C 1 day to begin fermentation then dropped to 12 C for
the
rest of primary fermentation
25 C for one night after racking then 12 C for 1 week
25 C For one night after bottling then ??
the
rest of primary fermentation
25 C for one night after racking then 12 C for 1 week
25 C For one night after bottling then ??
Approximate ABV:
4.5%
Notes:
Tasted 1 week in to fermentation - has potential but still somewhat sweet. Gravity had definitely dropped (43 to 21) but it has some way to go. Left out of the fridge overnight after racking before returning to the fridge. After priming and bottling the beer was kept at RT for 24 h before returning to the fridge. Bulk primed, but some of the sugar did not dissolve. More stirring necessary next time!
This beer matured into an incredibly tasty brew. Definitely one to repeat.
This beer matured into an incredibly tasty brew. Definitely one to repeat.
Brew size:
23 L in 375 ml bottles
Grains:
250 g Crystal malt mini mashed for 60 mins
Hops:
45 g Tettnanger 60 min boil
7 g Hallertau 15 min boil
13 g Saaz 15 min boil
15 g Tettnanger flame out
7 g Hallertau 15 min boil
13 g Saaz 15 min boil
15 g Tettnanger flame out
Yeast:
White Labs WLP830 German lager yeast (Reclaimed)
Extracts:
1.5 kg LDME
1.5 kg Morgans pale lager liquid malt extract
1.5 kg Morgans pale lager liquid malt extract
Adjuncts:
N/A
Brewing Time:
3 weeks primary fermentation
5 weeks (?) primary fermentation
5 weeks (?) primary fermentation
Temperatures:
Yeast pitched at 20 C and left for 2 days to start
fermentation before thermostat was dropped to ~14 C
Secondary fermentation was also ~14 C for 1 week then
dropped to ~10 C
3 weeks after bottling ~10-14 C then "room temp" which was
between 14 and 25 C for 1 week
Back to 10 C in the fridge for about 2-3 weeks before
drinking.
fermentation before thermostat was dropped to ~14 C
Secondary fermentation was also ~14 C for 1 week then
dropped to ~10 C
3 weeks after bottling ~10-14 C then "room temp" which was
between 14 and 25 C for 1 week
Back to 10 C in the fridge for about 2-3 weeks before
drinking.
Approximate ABV:
4.5%
Notes:
Reclaimed yeast from the original Sam Adams, took a couple of days at 20 C to get going but then was bubbling nicely, at which point thermostat was dropped to 14 C. Didn't quite have enough Hallertau so the rest was made up of some Saaz we had lying around.
After 1 week secondary fermentation, gravity hadn't changed much but the sweetness was still apparent. Left for longer at 14 C. 3 weeks after bottling it tasted very sweet still and so the fridge was turned off and the door left open for a few days to allow fermentation to begin again - ambient temps were low at this point anyway varying between 14-25 C approximately. Lagered for a little while longer before distributing for consumption. Still not sure why we are struggling with lager yeasts!! It is perfectly drinkable, but not quite as good as the original.
After 1 week secondary fermentation, gravity hadn't changed much but the sweetness was still apparent. Left for longer at 14 C. 3 weeks after bottling it tasted very sweet still and so the fridge was turned off and the door left open for a few days to allow fermentation to begin again - ambient temps were low at this point anyway varying between 14-25 C approximately. Lagered for a little while longer before distributing for consumption. Still not sure why we are struggling with lager yeasts!! It is perfectly drinkable, but not quite as good as the original.
