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Old 09-21-2007, 12:43 PM   #1
ctkevin
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Sep 2007
Durham, CT
Posts: 31


A buddy of mine and I are looking to make a good Winter Ale (Extract) in the near future. We would love to make a Sam Adams Winter Ale clone, but I have not been able to find a recipe. Does anyone have a good recipe they would like to share?

Thanks!

-Kevin

 
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Old 09-21-2007, 08:40 PM   #2
cpbergie
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Jan 2007
San Diego
Posts: 212

There recipe is in the BYO 150 clones, i dont have it on me though.

 
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Old 09-21-2007, 08:50 PM   #3
bandt9299
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Feb 2005
Hubbardston, MA
Posts: 272
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I think the Sam Adams is a winter lager, great beer though.

 
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Old 09-21-2007, 09:00 PM   #4
Boston
 
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Jan 2006
Cary, NC
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Sam Adams Winter Lager (5 gallon, extract with grains)

OG = 1.069
FG = 1.016
IBUs = 26-30

Ingredients (5 gallons, Extract with grains)

6.6 Lbs Briess Malt extract syrup
1.5 Lbs. 60L Crystal Malt
1 Lb Wheat Malt
1.5 Lbs. 20L Munich Malt
9.5 AAU East Kent Golding (boil 60 min.)(2 oz. at 4.75% alpha)
1 teaspoon Irish moss (boil 60 min)
1 oz. Curacao Orange Peel (Bitter orange peel) (boil 15 min)
.5 oz. Ginger Root (fresh grated) (boil 15 min)
.5 teaspoon Cinnamon (powdered) (boil 15 min)
4.5 AAU Tettnanger Tettnang (boil 2 min)(1 oz. At 4.5% alpha)
4.7 AAU Hallertau Hersbrucker (boil 2 min)(1 oz. at 4.7% alpha)
.75 cup corn sugar to prime
White Labs WLP830 German Lager yeast, Wyeast 2206 Bavarian Lager yeast

Step by step

Steep the 3 grains in 2.5 gallons of water at 150 for 30 minutes. Strain out the grains, add the wheat malt syrup and return to a boil. When wort begins boiling, add East Kent Golding hops, Irish moss, and boil for 60 minutes. Add spices for last 15 minutes of the boil. Add Tettnanger and Hallertau hops for last 2 minutes of the boil. Add wort to enough cold water to bring the volume up to 5.5 gallons, and ferment at 50 to 55. Lager this beer for about 4 weeks prior to serving.

All Grain Version

3.5 lbs. 2-Row Pale Malt
1.5 Lbs. 60L Crystal Malt
4 Lb Wheat Malt
4 Lbs. 20L Munich Malt
7.1 AAU East Kent Golding (boil 60 min.)(1.5 oz. at 4.75% alpha)
1 teaspoon Irish moss (boil 60 min)
1 oz. Curacao Orange Peel (Bitter orange peel) (boil 15 min)
.5 oz. Ginger Root (fresh grated) (boil 15 min)
.5 teaspoon Cinnamon (powdered) (boil 15 min)
4.5 AAU Tettnanger Tettnang (boil 2 min)(1 oz. At 4.5% alpha)
4.7 AAU Hallertau Hersbrucker (boil 2 min)(1 oz. at 4.7% alpha)
.75 cup corn sugar to prime
White Labs WLP830 German Lager yeast, Wyeast 2206 Bavarian Lager yeast

I would suggest a 2 step mash schedule for this beer. 30 minutes at 122 protein rest, and then 60 minutes at 155. Note that the quantity of boiling hops are slightly lower for the all-grain batch, due to greater hop extract efficiency from a full boil of the entire wort. The remainder of the hop, spice additions and fermenting instructions are the same as per extract with grains instructions (above).

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Old 09-22-2007, 02:56 AM   #5
ctkevin
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Sep 2007
Durham, CT
Posts: 31

Thanks. Much appericiated.

 
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Old 09-25-2007, 09:23 PM   #6
rmullins
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Apr 2007
Long Island
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I am brewing Austin Homebrews Holiday Ale. Really like the look of the recipe

5 lb Amber Extract
1/4 lb Chocolate Malt
1/4 lb White Wheat
1/2 lb 60L
1 oz Cluster Hops for Bittering
1/8 tsp. Mace, 3/8 tsp. Nutmeg, 1 3/4 tsp. Cinnamon for flavoring
Nottingham Ale Dry Yeast
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