Patriot Pride Boston Lager Clone Beer Kit - All Grain

Introducing the Patriot Pride Boston Lager Clone Beer Kit - All Grain, a craft beer experience designed to bring the essence of a classic American lager straight to your homebrew setup. This kit is ideal for those who appreciate smooth, well-balanced beers that are crafted with quality ingredients, offering you a taste of the legendary Sam Adams Boston Lager. With an ABV of approximately 5.0%, this beer kit delivers a flavorful lager that combines the richness of malt with a delicate hop bitterness.

Expect a malt-forward beer with a smooth, slightly sweet base, thanks to the combination of Pilsner and Vienna malts. The Caramel/Crystal 40L malt adds depth, imparting a subtle sweetness that enhances the malt complexity. The hop bitterness comes from the noble hops – Hallertau and Tettnang – providing a crisp, clean finish that balances the malt character without overwhelming the palate. The final product will have a well-rounded flavor that makes it a perfect pairing with your favorite foods, whether it's chowder, grilled meats, or a hearty meal.

ABV: ~5.0%
IBU: ~24
Original Gravity (OG): ~1.051
Final Gravity (FG): ~1.012
SRM: ~9
Degrees Plato: ~12.4
Disclaimer: All calculations are approximate.

Base & Specialty Malts

7 lbs Pilsner Malt
2 lbs Vienna Malt
1 lb Caramel/Crystal 40L

Hops

1 oz Hallertau (60 min)
1 oz Tettnang (15 min)

Yeast

1 packet German Lager Yeast (or comparable clean lager yeast)

Priming Sugar

Muslin Bags

Prepare Equipment:
Clean and sanitize all brewing equipment thoroughly.

Mash

Heat 4.5 gallons of water to 150°F.
Mash in the Pilsner Malt, Vienna Malt, and Caramel/Crystal 40.
Maintain 150°F for 60 minutes. Stir occasionally to avoid dough balls (no one wants malty dumplings).

Sparge

Heat 4 gallons of water to 168°F.
Sparge slowly, collecting about 6.5 gallons of wort.

Boil & Hop Schedule

Boil for 60 minutes.
60 min: 1 oz Hallertau Hops
15 min: 1 oz Tettnang Hops and Yeast Nutrient/Irish Moss Combo Packet

Cooldown & Fermentation

Chill wort to ~50–55°F.
Transfer to a sanitized fermenter, pitch German Lager Yeast.
Ferment at 50–55°F for about 2 weeks. Increase temperature to ~65°F for a diacetyl rest for 2–3 days near the end.

Lagering

Optional but recommended: transfer to a secondary and lager near 35°F for 2–4 weeks for maximum clarity and flavor.

Packaging Options:

Priming for Bottling:

Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
Bottle the beer using sanitized bottles and cap them securely.
Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging:

Transfer the beer into a sanitized keg.
Seal and purge oxygen by burping the keg with CO₂.
Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.