I read this has been reformulated for 2020, and I like it so well that just ordered my 2nd keg.
Does anyone have a clone recipe for this? Sam Adams Winter Lager?
This new recipe has become one of my favorites from the Boston Beer Co.
There is a lot of information on the website. All ingredients seems to be listed just not amounts.
https://www.samueladams.com/our-beers/limited-release/spiced-wheat-bock/winter-lager
It does sound good. I passed though when I could only find it in 12 packs. Maybe I’ll go ahead and try it now.
That’s a lot of malts to work with but there’s enough info to make a good first pass at it. I usually start with a spitball approximation of specialty grains by % of the grain bill, add the base malt to hit the target OG, then add the Carafa to hit the target SRM.
As far as hops go I usually just do a 50-50 mix unless I have more specific info to go by, or if one is clearly a bittering hop. Then I do all the IBUs at 60 minutes, and a zero minute addition and/or dry hops going by what my palate tells me. It’s not going to be an exact clone, but ita the easiest way to get in the ballpark.
The website does give a good idea, but what about the non-typical beer ingredients?
Orange peel, cinnamon, etc., etc. What amount would you add?
This year’s version is quite good, at least on draft.
Those can be added after primary finishes up, and you can pull them out once you hit your desired flavor. One or two cinnamon sticks, peel from half an orange, and about 3 or 4 nickel sized slices of ginger would be where I’d start.
Excellent idea! Would you approach this like dry-hopping?
Yes. Put them in hop bags and pull them once you get the flavor you’re looking for
You could also soak them in vodka and add enough of the extract to your taste.
Good idea.
So what would be the best yeast? W-34/70? Wyeast 2206, Bavarian Lager?
A recipe suggests Curaçao Orange Peel. Can’t regular orange peel be used, from a Florida or a Texas orange?
When started brewing tried orange peel, homemade vanilla extract,
crushed & lightly toasted coriander seeds, etc.
Now only focus on grain, hops, yeast, and procedures.
Was getting way ahead of myself, wasn’t ready for fancy additions.
In my opinion dried orange peel is the way to go.
If you use fresh orange peels, avoid the white pithy part.
I only tried this Amazon.com
I remember each year waiting for Sam Adams Winter to come out, really liked it.
I’m now self sustained, haven’t bought beer for over a year.
Thanks!
I did find a clone recipe over at BYO…
I had a glass of that beer last night and I didn’t note any overt spicing. Those elements are very muted.
I like this concept and have tried it a number of times with success. Vodka is one choice and I used Captain Morgan in another where the flavor profile matched. Adding these flavors late in the process prevents them from being scrubbed out by fermentation.
I thought of the yeast also. 34/70 or Diamond seem too clean. Maybe 2206 or WLP 833 to accentuate the maltiness, more Bock-ish?
I like S-189 for malty styles
Agree. Not sure why I did not think of S-189.
I’m pretty sure the SA yeast is 2124 (or at least their house strain is derived from it)
In the old days I thought I heard that SA’s house lager yeast was 2206 or an equivalent.
Welcome
According to this article, saigon cinnamon is used.
https://www.baderbrewing.com/content/replicator-october-2001-sam-adams-winter-lager-old-leghumper-porter
Saigon cinnamon is spicy, somewhat like red hots tasted like as a child.
The cinnamon in your home is probably the indonesian cassia variety, which is milder.
Next brew will give saigon cinnamon, bitter orange peel, and ginger a try.
Using small amounts, very subtle is the goal. Don’t want cinnamon, ginger or bitter orange barking at me.
Will boil last 5-10 minutes, to ensure anything trying to hitch a ride is killed.
I no longer dry hop, or open fermenter for any reason, other than to bottle.