Samuel Adams Style Beer Recipe D.I.Y.

Hey Guys and Gals! An amber Vienna-style lager in the spirit of the Boston classic. Malty, with noble hops. Makes 5 gallons.

Ingredients

• 6.6 lb light liquid malt extract
• 1 lb crystal 60L malt, crushed (steeping)
• 1 oz Tettnang hops (60 min)
• 0.5 oz Hallertau Mittelfrüh hops (15 min)
• 0.5 oz Hallertau Mittelfrüh hops (5 min)
• 0.5 oz Hallertau Mittelfrüh hops (dry hop)
• 1 pack lager yeast (Saflager W-34/70)
• Priming: 3/4 cup priming sugar

Directions

1. Steep the crystal malt in a grain bag in 3 gallons of water at 155 degrees for 30 minutes. Remove the bag.
2. Bring to a boil, take off the heat and stir in the extract. Return to a boil.
3. Boil 60 minutes with the three hop additions.
4. Cool, transfer to the fermenter, top off to 5 gallons, aerate and take a gravity reading.
5. Pitch the yeast and ferment at 50 to 55 degrees for 2 to 3 weeks. No cold spot? Ferment at 60 to 62. It will still be good.
6. Add the dry hops and lager as cold as you can for 3 to 4 weeks.
7. Prime, bottle and cap.
8. Store at 70 degrees for 2 weeks to carbonate.

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