Samuel Adams 1880 Boston Lager

Samuel Adams 1880 lager

Vienna Lager

20 litres
All Grain
1,052OG  →  1,016FG  →  4,7%ABV 23 IBU 5,1°L SRM
Yeast
Fermentis – Saflager W-34/70
  W-34/70 – Saflager W-34/70
Fermentis (Lager) 2 packs
10 mlitres
Fermentables
3,97 kilograms
  Pilsner Malt
35ppg, 2°L
3,86 kilograms
97,1%
  Crystal 60L
33ppg, 60°L
0,11 kilograms
2,9%
Hops
0,11 kilograms
  Hallertauer
3,5%, Leaf
60 grams
  Tettnanger
4%, Leaf
33 grams
  Crystal
5,5%, Leaf
14 grams
Miscellaneous
4 grams
  Wort Chiller
Other
  Irish moss
Fining
4 grams


Water Profile: Boston:

Calcium: 4 ppm
Sulfat: 8 ppm
Magnesium: 1 ppm
Sodium: 10 ppm
Chloride: 14 ppm
Carbonate 10 ppm

3 step infusion
100 minutes, 31,44 litres
  Strike
Target 49°C
12,42 litres at 53°C
30 minutes
  Infusion 1
Target 56°C
2,11 litres at 100°C
30 minutes
  Infusion 2
Target 68°C
6,53 litres at 100°C
30 minutes
  Infusion 3
Target 75°C
6,06 litres at 100°C
10 minutes
  Sparge 4,32 litres at 77°C

Decoction Mashing at 56°C and 68°C

Boil
2 hours, 26,19 litres
  Hallertauer hops
3,5%, Leaf
31 grams
120 minutes (+0)
  Tettnanger hops
4%, Leaf
19 grams
120 minutes (+0)
  Wort Chiller 15 minutes (+105)
  Irish moss
Fining
4 grams
15 minutes (+105)
  Hallertauer hops
3,5%, Leaf
14 grams
5 minutes (+115)
  Tettnanger hops
4%, Leaf
14 grams
5 minutes (+115)
Ferment
15 days, 2 stages
  Start fermentation 13°C
8 days (+0 days)
  Hallertauer hops
3,5%, Leaf
14 grams
8 days (+7 days)
  Crystal hops
5,5%, Leaf
14 grams
7 days (+8 days)
  Rack to secondary 12°C
7 days (+8 days)
Notes
Samuel Adams Boston Lager (4.9% abv) is brewed using two row Pale and Caramel Malt as well as the German Noble hop varieties of Hallertau Mittelfruh and Tettnang Tettnanger.
It is brewed using a decoction mash and undergoes a secondary fermentation called Krausening, both of which impart a lingering, complexly sweet finish.
Samuel Adams Boston Lager® is also dry hopped using the Hallertau Mittelfruh hops for an enhanced hop signature in the aroma and finish.
It takes about five weeks to brew, but good things come to those who wait. This long conditioning period give Boston Lager a complexity and smoothness that have become its hallmark.”

Bryggt januari 2016