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Samuel Adams Boston Ale Clone

2010 April 3
by Mad Alchemist

I attempted to pay homage to Sam Adams Boston Ale recently by brewing what I called New England Stock Ale. It tastes great with all the adjustments I had to make, and I’m taking it in my own direction from here on. That said, it was close enough to Boston Ale for me to believe I’ve just about figured out how to clone it, so here’s my recipe (the previously-linked post has more info in the original post and comments about how I arrived here):

I’m giving percentages and IBUs instead of weights so this can be scaled to any size you want.


  • Rahr Pale Ale (85%)
  • British Crystal 60 (15%)
  • Hops: Fuggles, East Kent Goldings, Spalt
  • Yeast: White Labs WLP008 East Coast Ale Yeast
  • Water: Residual Alkalinity 61, 1.5 Chloride/Sulfate Ratio, 100+ ppm Chloride, 50+ ppm Calcium

Target Profile

  • Original Gravity: 1.053 SG
  • Final Gravity: 1.014 SG
  • Color: 13.2 SRM
  • Bitterness: 25 IBUs
  • Alcohol by Volume (Est): 5.08%
  • Carbonation: 1.8-2.0 Volumes


  • Mash @ 154°F for 60 minutes
  • Boil for 90 minutes
  • Late Hop with equal parts of all varieties @ 10-15 minutes to achieve IBU of ~25
  • Dry Hop with equal parts of all varieties for 3 days (~1.5oz total for 5 gallons)
  • Ferment at 60°F and allow to rise to 68°F after primary fermentation is complete
  • Carbonate to 1.8-2.0 volumes using dried malt extract (ideally, krausen, but DME is fine)
  • Age for 4-6 weeks @ 60°F
  • Drink @ 50°F-55°F

I’m pretty confident that you’ll end up with a beer very close to Boston Ale if you use these methods. As I mentioned, I did attempt to create an homage to Boston Ale before, and it was close enough that the aforementioned recipe should be very similar to a clone of Samuel Adams Boston Ale. Cheers!

2 Responses leave one →
  1. Grant permalink
    August 26, 2015

    I tried this recipe with 80% American Pale 2 Row, 20% Toffee Malt which was I think 10 on the lovibond scale, and Southern Cross 13.1% AA + Fuggles 4.9% – with 2 hop additions at the 15 and then 10 min mark as per the recipe above.
    Using Mangrove Jacks Burton Union M79 yeast. So far smells and tastes great, still in the fermenter, and will be dry hopping soon.

    Liquid yeast is expensive in my part of the world, and I wanted to use some of the hops I had left over rather than buying 3 new packs. So it won’t be an exact clone, but so far it’s close enough.

    Definitely keen to try priming with DME as opposed to Table Sugar I’ve been using for years.

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