[brewinhard]

Heh!  So I take it no one here likes the Cranberry lambic then?  Wise choice for them to remove it. 

[blatz]

Now that is a helluva brewery. I'd buy that stuff regularly if it was easier to get 'round here. I love their Dort, Pale Ale, IPA, Edmund, etc. Awesome stuff.

here here. love that brewery - a few of my own recipes are modeled after their beers, probably more than any other.

as for Sam, I don't like the mass majority of their styles, but fresh Boston Lager can often hit the spot.  Cream stout, Nobel Pils, Oktoberfest are all usually ones I'll grab every now and then.

haven't had Winter Lager in years, but based on this thread, I'll have to order a pint next time i'm somewhere with limited selection. 

[Wort-H.O.G.]

Now that is a helluva brewery. I'd buy that stuff regularly if it was easier to get 'round here. I love their Dort, Pale Ale, IPA, Edmund, etc. Awesome stuff.

here here. love that brewery - a few of my own recipes are modeled after their beers, probably more than any other.

as for Sam, I don't like the mass majority of their styles, but fresh Boston Lager can often hit the spot.  Cream stout, Nobel Pils, Oktoberfest are all usually ones I'll grab every now and then.

haven't had Winter Lager in years, but based on this thread, I'll have to order a pint next time i'm somewhere with limited selection.

well id love to get my hands on a few of those recipes and give them a shot if you don't mind sharing!

[blatz]

well id love to get my hands on a few of those recipes and give them a shot if you don't mind sharing!

Sure - bear in mind they are 'modeled after', not intended to be exact clones.

Dortmunder is here: http://wiki.homebrewersassociation.org/BlatzDortmunderGold - this one is pretty close to the real deal - (and yes, the real deal uses almost 10% carapils/carafoam)

Porter:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Porter's Porter
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 12.00 gal
Boil Size: 14.08 gal
Estimated OG: 1.056 SG
Estimated Color: 33.3 SRM
Estimated IBU: 36.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
15.50 lb Pale Malt, Maris Otter (2.2 SRM) Grain 61.39 %
5.00 lb Munich Malt - 10L (7.0 SRM) Grain 19.80 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.92 %
1.50 lb Chocolate Malt (450.0 SRM) Grain 5.94 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.96 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 0.99 %
1.50 oz Magnum [14.20 %] (60 min) Hops 28.1 IBU
1.00 oz Centennial [10.50 %] (20 min) Hops 8.4 IBU
2 Pkgs Denny's 1450

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 25.25 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 43.43 qt of water at 160.2 F 153.0 F

to be more like Fitz, WY1028 is the yeast, though obviously a lot of other ingredients are different, but they do taste remarkably similar nonetheless.

Although I swore I was done tinkering with my porter recipe, my last run, i simplified the grain bill and just went with EKGs cause I have some and don't have a lot of recipes that use them.  Waiting on a keg of Vienna to blow in order to put this on tap, so hopefully any day soon, unless its one of those 'magical' kegs.  But the one I posted above is solid - many a great batches with that - hope the new iteration is as good.

Will have to shoot you the vienna from home. 

[HoosierBrew]

Makes me wanna brew a Dort, Paul. Love that GL beer.

EDIT- I may have to brew that porter sometime. Looks great.

[Wort-H.O.G.]

yeah good stuff. i just took your dort and scaled it down. next lager on the docket. your mash PH- 5.3-5.4?

porter looks awesome...thanks!

[blatz]

yeah good stuff. i just took your dort and scaled it down. next lager on the docket. your mash PH- 5.3-5.4?

porter looks awesome...thanks!

thanks yes - 5.3 is what i target, but a little upward variance is okay.  just realized I posted that recipe to the wiki years ago before i started using RO water and martin's spreadsheet, so ignore the water inputs (chalk and gypsum) - I just try and hit gypsum in the 100-120 range, about 2:1 over chloride and then dial in the pH with lime, although as we talked about in another thread perhaps baking soda is the way to go nowadays. 

will be making the dort shortly after christmas - my spring 'seasonal' so to speak. 

[69franx]

well id love to get my hands on a few of those recipes and give them a shot if you don't mind sharing!

Sure - bear in mind they are 'modeled after', not intended to be exact clones.

Dortmunder is here: http://wiki.homebrewersassociation.org/BlatzDortmunderGold - this one is pretty close to the real deal - (and yes, the real deal uses almost 10% carapils/carafoam)

Porter:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Porter's Porter
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 12.00 gal
Boil Size: 14.08 gal
Estimated OG: 1.056 SG
Estimated Color: 33.3 SRM
Estimated IBU: 36.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
15.50 lb Pale Malt, Maris Otter (2.2 SRM) Grain 61.39 %
5.00 lb Munich Malt - 10L (7.0 SRM) Grain 19.80 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.92 %
1.50 lb Chocolate Malt (450.0 SRM) Grain 5.94 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.96 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 0.99 %
1.50 oz Magnum [14.20 %] (60 min) Hops 28.1 IBU
1.00 oz Centennial [10.50 %] (20 min) Hops 8.4 IBU
2 Pkgs Denny's 1450

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 25.25 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 43.43 qt of water at 160.2 F 153.0 F

to be more like Fitz, WY1028 is the yeast, though obviously a lot of other ingredients are different, but they do taste remarkably similar nonetheless.

Although I swore I was done tinkering with my porter recipe, my last run, i simplified the grain bill and just went with EKGs cause I have some and don't have a lot of recipes that use them.  Waiting on a keg of Vienna to blow in order to put this on tap, so hopefully any day soon, unless its one of those 'magical' kegs.  But the one I posted above is solid - many a great batches with that - hope the new iteration is as good.

Will have to shoot you the vienna from home.

After loving GL beers when I lived in Akron, then 15 years in Cleveland, I am going to have to try these out as well. Thanks Paul

[pete b]

I thought I didn't like lambic for 5 years because of that beer. I do have a soft spot for SA though because they showed good beer could make money and opened the way for more and better craft beer. And a lot of their beer is good. They are putting out a braggot right now that's pretty good.

[Wort-H.O.G.]

yeah good stuff. i just took your dort and scaled it down. next lager on the docket. your mash PH- 5.3-5.4?

porter looks awesome...thanks!

thanks yes - 5.3 is what i target, but a little upward variance is okay.  just realized I posted that recipe to the wiki years ago before i started using RO water and martin's spreadsheet, so ignore the water inputs (chalk and gypsum) - I just try and hit gypsum in the 100-120 range, about 2:1 over chloride and then dial in the pH with lime, although as we talked about in another thread perhaps baking soda is the way to go nowadays. 

will be making the dort shortly after christmas - my spring 'seasonal' so to speak.

yep noticed the water profile and figured what you indicated. couple ounces of acid malt and right in the 5.3 range for my RO water.  think i will sub in hallertau for the tett and give it a whirl.

[Wort-H.O.G.]

yeah good stuff. i just took your dort and scaled it down. next lager on the docket. your mash PH- 5.3-5.4?

porter looks awesome...thanks!

thanks yes - 5.3 is what i target, but a little upward variance is okay.  just realized I posted that recipe to the wiki years ago before i started using RO water and martin's spreadsheet, so ignore the water inputs (chalk and gypsum) - I just try and hit gypsum in the 100-120 range, about 2:1 over chloride and then dial in the pH with lime, although as we talked about in another thread perhaps baking soda is the way to go nowadays. 

will be making the dort shortly after christmas - my spring 'seasonal' so to speak.

one question-your 12 lb batch has .13lb melanoiden..is that right?

[blatz]

Yeah - it's a half percent - few ounces.  Probably doesn't need it but I kept dialing it back and that's where I ended up. 

[Wort-H.O.G.]

Yeah - it's a half percent - few ounces.  Probably doesn't need it but I kept dialing it back and that's where I ended up.

right on..just checking. i just had a dort at lunch and was analyzing a little more now that i intend to try and brew it.

[AnimALE]

I'm waiting for my takeout order and killing some time at the bar. I have to say, as cool as it is for craft beer fans to crap on Sam Adams, they know how to brew a beer that you can put down one pint after another of. Nothing beats a flavorful, dry lager after a long day at work. Yes, if I were to brew this myself I'd brew a richer, maltier version of this. But this is a damn good beer.

IDK why craft beer fans crap on sam adams i think some of their beers are good.. boston lager/ale ,winter lager,rebel good beers..but that cherry wheat they make is a sin and should be discontinued and the recipe burned..yes i agree about lagers after work..what beats that? nothing except hair pie