Samuel Adams Boston Style Beer Recipe D.I.Y.

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Are you looking for an awesome Samuel Adams Boston Style Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Ingredients:

Beer Style: American Pale Ale
Recipe Type: all-grain
Yield: 5 US gallons

• 10 lbs – Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 1/2 lbs – Caramel/Crystal Malt – 60L (60.0 SRM) (Grain)
• 2.0 oz – Liberty [4.3%] – Boil 60 min (Hops)
• 0.4 oz – Hallertauer Hersbrucker [4.0%] – Boil 15 min (Hops)
• 0.4 oz – Hallertauer Hersbrucker [4.0%] – Boil 5 min (Hops)
• 1 pkgs – Nottingham Yeast (Lallemand #-) (Yeast)
• .5 oz – Hallertauer Hersbrucker [4.0%] – Dry Hop 7 days (Hops)
• 3 oz priming sugar

Step 1

• 10 lbs – Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 1/2 lbs – Caramel/Crystal Malt – 60L (60.0 SRM) (Grain)

Step 2

• 2.0 oz – Liberty [4.3%] – Boil 60 min (Hops)

Step 3

• 0.4 oz – Hallertauer Hersbrucker [4.0%] – Boil 15 min (Hops)

Step 4

• 0.4 oz – Hallertauer Hersbrucker [4.0%] – Boil 5 min (Hops)

Step 5

• 1 pkgs – Nottingham Yeast (Lallemand #-) (Yeast)

Step 6

• .5 oz – Hallertauer Hersbrucker [4.0%] – Dry Hop 7 days (Hops)

Step 7

• 3 oz of priming sugar

Directions

Step 1

Bring the water to a boil add in the grains it will now boil for an hour all following steps will be within this hour.

Step 2

Add hops once its at a boil 60 min

Step 3

Add hops 45 min in that being 15 to the end

Step 4

Add hops 55 min to the end 5 min to end

Step 5

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation Through Bottling

let cool in pot or primary before adding yeast, pour into carboy leave a at least a third of the carboy empty and put on airlock.

Chill wort, top off to 5 gallons, and stir to mix and aerate. Pitch yeast and ferment at 57F-70F for one week make sure your carboy is at least a third empty leaving space for frothing and foaming.

Step 6

Put in those hops for the week.

After 1 week rack into your secondary carboy and let sit for another week. The less exposure to oxygen the better it will taste.

Step 7

After the second week you will bottle the beer sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Add priming sugar before bottling.

Estimate Of Your Numbers

Obviously when all numbers are all the same, gravity which shows you the sugar content if your original gravity is higher then it will have a higher alc. content. Final gravity higher will have a lower content.

Original Gravity: 1.056 (13.6° P)
Final Gravity: 1.011 SG (2.8° P)
Alcohol by Vol: 5.9%
Color SRM: 7.0  Color Sample 
Bitterness IBU: 35.6
Recipe Type: all-grain