SAMUEL ADAMS BOSTON LAGER

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 15 liters of filtered water to 66°C (151°F). Add the pale malt and crystal malt to the water and stir to combine. Maintain the temperature for 60 minutes.

Prepare the Mash

After the mash, heat an additional 8 liters of water to 76°C (169°F). Sparge the grains with this hot water to extract sugars, collecting the wort in a kettle.

Sparging

Bring the collected wort to a boil. Once boiling, add 25g of East Kent Goldings hops and boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the remaining 25g of East Kent Goldings hops and all 30g of Fuggle hops.

Add Remaining Hops

After 60 minutes of boiling, cool the wort rapidly using a wort chiller or ice bath to around 20°C (68°F).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the English ale yeast on top and seal with an airlock.

Pitch Yeast

Allow the beer to ferment in a dark place at around 20°C (68°F) for 1-2 weeks, until fermentation is complete.

Ferment

After fermentation, bottle the beer with priming sugar (approximately 7g per liter) to carbonate. Cap the bottles and let sit for another 2 weeks.

Bottle

Pale Malt

Crystal Malt

East Kent Goldings Hops

Fuggle Hops

English Ale Yeast

Filtered Water

Coniston Bluebird Bitter

Revelton Rye Barrel Strength

Steeple Ridge Barrel Strength

Revelton Rye 3 Grain

Penelope 4 Grain

Peneope Barrel Strength

Obtanium Light

Make Coniston Bluebird Bitter Recipe in just 3h . English Bitter | ABV 4.2

Coniston Bluebird Bitter Recipe

Descriptors

Tasting Notes

Food Pairings

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