Sam Who's Boston Style Ale???
Source: Allen Reynolds
Recipe added: 12/21/96
I set out trying to come close to Samuel Adams Stock Ale and
still keep the recipe as simple as possible. I was
quite pleased with this beer and have brewed this one
several times. The first time I tried it , it left me
wanting a little bit more alcohol bite to it, so I added the
1/2 lb dried malt. I've had orig. gravities from 1.040 to
1.048 with this beer, so the 1.045 is an approxamation.
This is a beer for hopheads!
Recipe type: Extract
Batch Size: 5 U.S. Gallons
Starting Gravity: 1.045
Finishing Gravity: 1.010
Time in Boil: 1 hour
Primary Fermentation: 2 weeks
Secondary Fermentation: none
Additional Fermentation: none
- 2 cans (3.3 lb ea) Munton & Fison plain light malt extract
- 1/2 lb plain light dried malt extract
- 2 oz. Kent Goldings hops (5.2% Alpha)
- 1 oz. Willamette hops (4.0% Alpha)
- 1 oz. Saaz hops (3.2% Alpha)
- Wyeast 1056 American Ale liquid yeast
- 3/4 cup corn sugar at bottling
Bring 1 1/2 gallons water to boil,then add malt extracts
and Kent Goldings hops and boil for 20 minutes. Add
Willamette hops and continue boiling 25 minutes more. Add
1/2 oz Saaz hops and continue boiling for 15 minutes,then
remove from heat, add remaining 1/2 oz. Saaz hops, and let
them steep for 1-2 minutes. Place 2 gallons COLD water in
a 5 or 6 gallon carboy, then strain out wort onto cold
water in carboy and top off with enough water to make a
total of 5 gallons. Pitch yeast when cool, and allow to
ferment completely befor bottling. At bottling, boil 3/4 cup
corn sugar in 1 cup water for 15 minutes and let cool.
Prime the beer with this and then bottle. Allow to age
at least 2 weeks in bottle before drinking.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.