Today, we’re brewing a lager, we’re doing a boston lager; It’s a clone of Sam Adams. Let’s do it.
Transcript: So yeah, today it’s Sam Adams lager. We found a recipe on Homebrew talk that is supposedly like the secret recipe for actually brewing Sam Adams. And Richard, you want to say what’s in it?
The grain bills pretty simple; 19 pounds of two row and a pound of a caramel 60.
So we’re going to be adding hops three times 60m, 20m, and 10m. Mostly Tettnang and the Hallertauer.
For the yeast we’re using American lager yeast WLP 840. This is reportedly the Budweiser strain, but we won’t hold that against it. And then the interesting thing about this is that it is a step mash and it’s a really very convoluted step mash.
So we start off at 105 degrees for 30 minutes, then 122 for another 30 minutes, the 155 for another 30 minutes.
And won’t get up to 168 the last bit for another 10 more minutes.
So we’ve been taking regular measurements as the mash has beed going on. We think we are at 10 39 now, which is the expected preboill gravity. We’re now heating up to 168.
I’m going to hold it there for 10 minutes. And then finally, after it’s extremely long step mash, it’s time to boil something.
The guys are complaining because we didn’t hit our final gravity. We wanted to get 10 48 and shamefully we ended up at 10 47, but this is the end of the brew day. Everything has gone pretty well.
Uh, we chilled the wort down to about 60 Fahrenheit and we need to get it down to about 55F. So it’s in the fridge. When it gets down a little bit lower, that yeast will get added.
Have the yeast starter here, ready to split between the two batches. This is, um, basically the Budweiser yeast. So we’ll stick that in.
It’s been a week now, the beer has fermented down to 1.015. So nearly there we’re expecting to get to about 1.012.
So at this point, that’s when I like to do the dry hop. Um, the reason for doing it like this is, uh, the beer is still just about fermenting. So as I open up the fermenter to put these dry hops in, uh, the hope is that any oxygen that gets introduced will get consumed by the yeast.
So what’s going in is two ounces of Hallertauer hops. You’re going to put one ounce in each of the two, five gallon fermenters.
So the beer had come out at 10 12, which has given a alcohol of 4.6%. I have an adult taster the hair and up possibly under ago one as well. Yeah. That’s you.
And what we’ve got here is two samples. One of these is the clone. One of them. Yeah. One of them is the actual Sam Adams beer. And I think if you take a look at the color, it’s pretty much dead on.
What do you think? Yeah. That’s pretty much the same. Yeah. You think it’s the same? Okay. So question is, is it tastes the same? I know which one is the Sam Adams just by the smell. Yes, but the taste, I mean, it’s different, but it tastes kind of the same, I think. Yeah. It’s similar.
Uh, in my very biased opinion, I actually kinda liked the clone better, I do too. I actually really, I prefer the clone over the reguler beer.
So I would think this one wins, cheers to that. Cheers!
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