Sam Adams Stock Ale Clone

haven't tried this recipe yet but I have gotten most of my kits from here and they all have been very good.

Tettnanger 1.25 oz Pellet 4.5 Boil 60 Hallertauer 0.25 oz Pellet 4.4 Boil 15 Tettnanger 0.25 oz Pellet 4.5 Boil 2 Hallertauer 0.25 oz Pellet 4.4 Dry 0 Miscellaneous Ingredients Irish Moss 0.50 tsp

Yeast: Wyeast 2124 Bohemian Lager Yeast

Comments: Steep crystal malt to 170 deg F in 1.5 gallons water. Add extract and boiling hops and boil 45 minutes. Add flavor hops and Irish moss and boil 13 minutes. Add aroma hops and boil 2 minutes. Add cold distilled water up to 3 gallons. Pitch yeast when cool, ferment 6 days at 50 deg F. Rack to secondary and add dry hops. Ferment another 3 weeks. Prime and bottle with a scant 1/2 cup of corn sugar. Age at least 3 weeks prior to drinking. Mellows with age.

Tettnanger 1.25 oz Pellet 4.5 Boil 60 Hallertauer 0.25 oz Pellet 4.4 Boil 15 Tettnanger 0.25 oz Pellet 4.5 Boil 2 Hallertauer 0.25 oz Pellet 4.4 Dry 0 Miscellaneous Ingredients Irish Moss 0.50 tsp

Yeast: Wyeast 2124 Bohemian Lager Yeast

Comments: Steep crystal malt to 170 deg F in 1.5 gallons water. Add extract and boiling hops and boil 45 minutes. Add flavor hops and Irish moss and boil 13 minutes. Add aroma hops and boil 2 minutes. Add cold distilled water up to 3 gallons. Pitch yeast when cool, ferment 6 days at 50 deg F. Rack to secondary and add dry hops. Ferment another 3 weeks. Prime and bottle with a scant 1/2 cup of corn sugar. Age at least 3 weeks prior to drinking. Mellows with age.

Tettnanger 1.25 oz Pellet 4.5 Boil 60 Hallertauer 0.25 oz Pellet 4.4 Boil 15 Tettnanger 0.25 oz Pellet 4.5 Boil 2 Hallertauer 0.25 oz Pellet 4.4 Dry 0 Miscellaneous Ingredients Irish Moss 0.50 tsp

Yeast: Wyeast 2124 Bohemian Lager Yeast

Comments: Steep crystal malt to 170 deg F in 1.5 gallons water. Add extract and boiling hops and boil 45 minutes. Add flavor hops and Irish moss and boil 13 minutes. Add aroma hops and boil 2 minutes. Add cold distilled water up to 3 gallons. Pitch yeast when cool, ferment 6 days at 50 deg F. Rack to secondary and add dry hops. Ferment another 3 weeks. Prime and bottle with a scant 1/2 cup of corn sugar. Age at least 3 weeks prior to drinking. Mellows with age.

That's because it's not a recipe for the stock ale...it's a recipe for the Sam Adams lager.

------->Denny

This recipe calls for a lager yeast. Can you use this type of yeast for an ale at room temp fermentation?? Oops, just call me stupid..... I didn't realize you were asking for Sam Adams Stock ALE, I just assumed you were looking to do the ever-popular Stock LAGER. Sure, use an ale yeast instead, it doesn't even matter much what kind you use. Personally I might use Nottingham, it's a clean reliable dry ale yeast. You'll get a little more fruitiness and complexity, and probably cloudiness, than you would for a lager. But I believe the recipe is fairly similar otherwise between the two. Denny might have more details(?).