Sam Adams Boston Lager Clone

[backyard brewer]

I was going to brew something that was on the lighter side and would be done fast, but I have a pitch of 2206 yeast. So I was thinking of a Boston Lager clone. Does this look like it'd make a suitable substitute:

Dam Adams Amber Lager

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 21.00 Wort Size (Gal): 21.00
Total Grain (Lbs): 43.00
Anticipated OG: 1.052 Plato: 12.83
Anticipated SRM: 15.8
Anticipated IBU: 21.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.5 20.00 lbs. Pilsener Germany 1.038 2
32.6 14.00 lbs. Munich Malt(2-row) America 1.035 6
20.9 9.00 lbs. Crystal 60L America 1.034 60

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
4.00 oz. Hallertauer Pellet 3.10 10.5 60 min.
2.00 oz. Hersbrucker Pellet 3.30 5.6 60 min.
1.00 oz. Tettnanger Pellet 3.80 2.5 30 min.
1.00 oz. Hallertauer Pellet 3.10 2.0 30 min.
2.00 oz. Tettnanger Pellet 3.80 1.3 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.25 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 2206 Bavarian Lager


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 43.00
Water Qts: 53.75 - Before Additional Infusions
Water Gal: 13.44 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 45


Total Mash Volume Gal: 16.88 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

[BrewMasterBrad]

That looks pretty good. If you have it, I would replace the Munich with Vienna - or go 50/50 with 7 lbs. of each. I tried to make an extract batch like this way back in the day that turned out pretty good. The only other suggestion I would have is lowering the mash temp just a little.

[backyard brewer]

OK, so bring in some vienna and go 154* on the mash. That might work out. I'll need to weigh how much pilsner and munich I have in stock and make up the difference in vienna I think.

[brew captain]

That is a lot of crystal malt. I would keep that down to 10% (15% max) and boost the Munich so that you end up with "malty" and not "sweet" as your flavor profile. I would even say to drop your mash temp down to 150 and then do an extended, 2-hour boil to develop the caramel/toasted notes. This is a lager and not a brown ale so you don't want too much body...

Otherwise it looks tasty!

Cheers!

[backyard brewer]

That is a lot of crystal malt. I would keep that down to 10% (15% max) and boost the Munich so that you end up with "malty" and not "sweet" as your flavor profile. I would even say to drop your mash temp down to 150 and then do an extended, 2-hour boil to develop the caramel/toasted notes. This is a lager and not a brown ale so you don't want too much body...

Otherwise it looks tasty!

Cheers!

Hmm interesting take. You're probably right, but I don't think I'll have time for a 2 hour boil, this will be the inaugural batch for the new system and I'd like to run as normal. Maybe I'll caramelize the first runnings like I would for a Scottish 80- . I consider Sam Adams to be fairly sweet so maybe 152* on the mash with some kettle caramelization will get the job done

[brew captain]

Yes, boil the first runnings. Just keep a close eye on it and keep the flame low until you get a couple gallons in the kettle...

The very shortest boil I do is 75 minutes. I let the proteins coagulate after the wort comes to a boil for at least 15 minutes. I understand the alpha acids from the hops can bind to the undenatured proteins (I don't know the biological pathway envolved) and loose some of their efficacy. I skim the flotsam during this period as well (a light whirlpool brings it all to the center), but never after the first hop addition.

Cheers!

[backyard brewer]

I don't start timing the boil until after the hot break, so I guess it's pretty similar. That takes about 10 minutes.