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Old 11-25-2006, 08:53 PM   #1
ScoutMan
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Default Winter Lager Recipe

I have found myself drinking alot of Sam Adams Winter Lager while waiting for my last batch to condition. Does anybody have a recipe for something along this line, or perhaps some other commercial brew in this same vein??? TIA......Phil

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Old 11-25-2006, 09:30 PM   #2
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I haven't tried it, but looking on their website they give you a lot of clues such as the malts used, OG (which has an error, should be ~1.060), hops used, and mentions some spices. They say they use a decoction mash, perhaps due to the wheat. It also uses a lager yeast (obvious, I suppose).

It also says this is a Weizenbock - I couldn't disagree more although nobody died and made me king of the style. To me a Weizenbock is a doublestrength wheat beer fermented with a Hefeweizen yeast and no spices are added. I guess they're calling it that because it's darkish, high OG, and has some wheat in it.

Again, I haven't tried it and I'm not aware of any other beers like this, although Schneider Aventinus is the original Weizenbock and should be readily available if you're interested. I do have a recipe for that, but it's nothing at all like this SA Winter Lager.

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Old 11-25-2006, 10:08 PM   #3
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I agree with you BvB ...just because it's dark doesn't make it a Bock either...damned advertisers and lawyers...

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Old 11-25-2006, 10:11 PM   #4
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Quote:
Originally Posted by Baron von BeeGee
Again, I haven't tried it and I'm not aware of any other beers like this, although Schneider Aventinus is the original Weizenbock and should be readily available if you're interested. I do have a recipe for that, but it's nothing at all like this SA Winter Lager.
Ooh, ooh, Aventinus is one of my all-time favorite beers! Could you post that recipe? Also, is it possible to come close to the flavor using ale yeast? I lack the space and technology for lagers at this time.
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Old 11-25-2006, 10:51 PM   #5
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Quote:
Originally Posted by Torchiest
Ooh, ooh, Aventinus is one of my all-time favorite beers! Could you post that recipe? Also, is it possible to come close to the flavor using ale yeast? I lack the space and technology for lagers at this time.
Weizenbocks are brewed using ale yeasts so you're in luck.

Schneider Aventinus Clone

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 15.38
Anticipated OG: 1.074 Plato: 18.06
Anticipated SRM: 11.1
Anticipated IBU: 15.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.5 9.00 lbs. Wheat Malt Germany 1.039 2
14.6 2.25 lbs. Munich Malt Germany 1.037 8
16.3 2.50 lbs. Pilsener Germany 1.038 2
10.6 1.63 lbs. CaraMunich 40 France 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
32.00 g. Hallertau Hersbrucker Whole 4.75 15.8 60 min.


Yeast
-----

WYeast 3638 Bavarian Wheat (or 3068 Weihenstephan)
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Old 11-25-2006, 11:17 PM   #6
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There is a clone recipe of this in the BYO clone brews book. Do you want it in all grain or extract . . . .? Let me know, and I will copy it down from the book.

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Old 11-26-2006, 02:19 AM   #7
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Sonvolt... If you wanted to copy the extract verision of the SA Winter Lager clone, that would be great. Id like to do all grain, but am still working on perfecting extract/steeping brews before moving in to AG. Thanks

Baron.... Thanks for the info, I never thought to look on their website. I might give the Aventinus a try a little later down the road.

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Old 11-26-2006, 03:26 AM   #8
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Here is the extract recipe. If you have any questions about, let me know. I listed the hops as AAU, since that is how the BYO clone book lists them. If you don't know how to convert that # into actual hop amounts, let me know.

Good luck, and let me know how it turns out.

5 Gallons
OG - 1.069
FG - 1.016
IBU - 29
SRM - 19
ABV - 6.9%

2.75 lbs. light dried malt extract
4.0 lbs. Light liquid malt extract (late addition)
1.0 lb. wheat malt
1.5 lbs. munich malt
1.5 lbs. crystal malt 60L
1.0 oz. Curacao Orange Peel (bitter orange peel)
0.5 oz. ginger root (freshly grated)
0.5 tsp. Cinnamon (powdered)
9.5 AAU East Kent Golding hops (60 mni)
4AAU Tettnanger hops (2 min)
4AAU Hallertau Hersbrucker hops
White Labs WLP830 (German Lager)

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Old 11-26-2006, 04:26 AM   #9
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Thanks Sonvolt!! I believe I have a book around where I can get the equation for the hops conversion. What book did this recipe come from. Is it still available?

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Old 11-26-2006, 12:08 PM   #10
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Quote:
Originally Posted by ScoutMan
Thanks Sonvolt!! I believe I have a book around where I can get the equation for the hops conversion. What book did this recipe come from. Is it still available?

First, converting AAUs into hop weight is really easy. One alpha acid unit is equal to the weight times the alpha acid percentage. In other words -

1 oz. of a 5% alpha acid hop would be 5 AAUs. 1 X 5 = 5.

As for the book - click here. The cost is $5.00 + shipping for 150 really solid recipes. Great purchase, IMO.
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