Sam Adams Cold Snap Clone?
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To my taste the spices are pretty subtle in SA's so those that are stronger don't need much time in the fermenter. The coriander will give some slight spice, it shouldn't be very noticeable, I skipped using it because the last two Wit's that I've made used it and they had a ham/Bologna flavor that I can only think was caused by coriander, or under pitching.
Adding lemon peel in the primary is pretty common and ends up only providing some subtle citrus aroma/flavor and also some smooth bitterness. I've never tasted tamarind and couldn't find it so mine may lack some tang or sourness, but shouldn't make a huge difference.
The vanilla and prunes in my opinion will add some complexity to the wheat and maybe the "spiciness" that vanilla has, they shouldn't be left in long enough to become noticeable. The Rose hips will add some color, and floral/citrus that I do taste in SA's.
I think this is the hardest one to get right because it can overpower the base beer easily if too much is used or if it's left in too long. I'm planning on 1oz for 3-4 days.
Adding lemon peel in the primary is pretty common and ends up only providing some subtle citrus aroma/flavor and also some smooth bitterness. I've never tasted tamarind and couldn't find it so mine may lack some tang or sourness, but shouldn't make a huge difference.
The vanilla and prunes in my opinion will add some complexity to the wheat and maybe the "spiciness" that vanilla has, they shouldn't be left in long enough to become noticeable. The Rose hips will add some color, and floral/citrus that I do taste in SA's.
I think this is the hardest one to get right because it can overpower the base beer easily if too much is used or if it's left in too long. I'm planning on 1oz for 3-4 days.
Bottled yesterday and based on what I tasted, after adding priming sugar, mine isn't a clone, but it's close. My opinion may change after it's carbonated and not room temp.
The color of mine is off, this is likely to not using the hibiscus since that's where some of the red/amberish color must come from, the rose hips didn't seem to add anything color wise.
Smell is similar, I'm far from the best at picking out nuances in the aroma of beers so this may or may not be very accurate. There's the typical wheat beer base with some slight citrus finishing with a refreshing finish, think subtle lemon zest and chamomile like.
Taste was sweet, to be expected since I had already added priming sugar. The wheat is stronger than most wheat's and wit's that i've had, in a good way, almost bread/biscuit like. There's god complements of citrus in the background from the lemon and orange peel. The finish is refreshing like you'd expect from a wheat beer, a little sweet but I expect that to go away after conditioning, somewhat tart from the yeast and rose hips. The rose hips tasted cranberry like when i tasted them at bottling time, so they went from raisin like to cranberry like...
I'm not sure how much the vanilla and prunes contribute, I didn't pick up on either taste or smell much. I haven't had much luck with vanilla in porters and stouts, I've never gotten much of the vanilla taste in those like I had wanted. They could just be playing contributing roles and not being noticeable on their own.
I'll post a follow up in a week or so after I get a couple bottles carbonated and in the fridge for a couple days, might rush and throw a couple in the fridge on Friday to drink this weekend.
The color of mine is off, this is likely to not using the hibiscus since that's where some of the red/amberish color must come from, the rose hips didn't seem to add anything color wise.
Smell is similar, I'm far from the best at picking out nuances in the aroma of beers so this may or may not be very accurate. There's the typical wheat beer base with some slight citrus finishing with a refreshing finish, think subtle lemon zest and chamomile like.
Taste was sweet, to be expected since I had already added priming sugar. The wheat is stronger than most wheat's and wit's that i've had, in a good way, almost bread/biscuit like. There's god complements of citrus in the background from the lemon and orange peel. The finish is refreshing like you'd expect from a wheat beer, a little sweet but I expect that to go away after conditioning, somewhat tart from the yeast and rose hips. The rose hips tasted cranberry like when i tasted them at bottling time, so they went from raisin like to cranberry like...
I'm not sure how much the vanilla and prunes contribute, I didn't pick up on either taste or smell much. I haven't had much luck with vanilla in porters and stouts, I've never gotten much of the vanilla taste in those like I had wanted. They could just be playing contributing roles and not being noticeable on their own.
I'll post a follow up in a week or so after I get a couple bottles carbonated and in the fridge for a couple days, might rush and throw a couple in the fridge on Friday to drink this weekend.
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How did your rendition end up bolus? I wanted to brew this last spring, but didn't have any room in the fermenter. I may start a batch soon, tweak as necessary, and brew again in the spring. This way I can compare to the real thing.
I have a cherry beer up next on my list, depending on how much I like that I may make this again this year or may make more of the cherry.
I liked how it turned out. I would drop the rose hips though, they were too noticeable and didn't mix well. I would like to go with hibiscus, and if I can't find actual hibiscus I'll go with a hibiscus tea, most have some other citrus with the hibiscus but I don't think that'll hurt. I would also carbonate to about 2.4-2.6, I went around 2.1 and it need a little more in my opinion.
Pretty sure WLP008 is the right yeast, any American Ale strain will be too clean. A Wit strain would be OK, but might add some fruitiness that isn't in Cold Snap. A wheat strain also might be OK but i don't think you'll get the slight tartness that's in the original.
I liked how it turned out. I would drop the rose hips though, they were too noticeable and didn't mix well. I would like to go with hibiscus, and if I can't find actual hibiscus I'll go with a hibiscus tea, most have some other citrus with the hibiscus but I don't think that'll hurt. I would also carbonate to about 2.4-2.6, I went around 2.1 and it need a little more in my opinion.
Pretty sure WLP008 is the right yeast, any American Ale strain will be too clean. A Wit strain would be OK, but might add some fruitiness that isn't in Cold Snap. A wheat strain also might be OK but i don't think you'll get the slight tartness that's in the original.
I would go with concentrate, but not sure how much you should use. The paste would have to be mixed with something to get it to dissolve. The pods have to be "prepared" too, Google using tamarind pods and you'll see what I mean.
I skipped it when I made this and I don't think it contributes a whole lot, but it might be what helps bring it together too.
I skipped it when I made this and I don't think it contributes a whole lot, but it might be what helps bring it together too.
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So for anyone who has brewed it, is there an updated version of this? I know to cut back on rose hips.
I would go with what's in Post 37
Don't use rose hips, to my knowledge SA doesn't use them, they're not listed on their site. I used them as a "sub" for Hibiscus because LHBS didn't have any of it the day before I had planned to brew. Other than that the recipe will get you very, very close. I would go with WLP 008, I would put money on them not using a Wit strain, I think you'll still end up with a fine beer if you use a Wit, but it will be different.
In mine the rose hips stood out, but Hibiscus will be more subtle allowing the spices to mingle better. To me in Cold Snap none of the spices really stand out. Hibiscus tart and fruity(cranberry with some lemon/orange), where rose hips are floral and not much citrus. I think this is why they stood out as much as they did because the other spices are either citrus in nature or cause the taste buds to detect sweetness(vanilla, prunes, and tamarind), where the rose hips are floral and played a contrasting role instead of complimentary.
Don't use rose hips, to my knowledge SA doesn't use them, they're not listed on their site. I used them as a "sub" for Hibiscus because LHBS didn't have any of it the day before I had planned to brew. Other than that the recipe will get you very, very close. I would go with WLP 008, I would put money on them not using a Wit strain, I think you'll still end up with a fine beer if you use a Wit, but it will be different.
In mine the rose hips stood out, but Hibiscus will be more subtle allowing the spices to mingle better. To me in Cold Snap none of the spices really stand out. Hibiscus tart and fruity(cranberry with some lemon/orange), where rose hips are floral and not much citrus. I think this is why they stood out as much as they did because the other spices are either citrus in nature or cause the taste buds to detect sweetness(vanilla, prunes, and tamarind), where the rose hips are floral and played a contrasting role instead of complimentary.
HawleyFarms
Well-Known Member
According to the reply I received from Sam Adams this morning they absolutely do use rose hips in Cold Snap.
"There is a blend of exotic fruits and spices in our Cold Snap, and those 10 special ingredients are orange peel, lemon peel, dried plum, Grains of Paradise, coriander, anise, hibiscus, rose hips, tamarind and vanilla.
I hope this information is helpful to you, and that you're able to brew something similar for when our favorite Cold Snap is out of season! Good luck!"
I also see that they upped the IBU's from 7 to 10.
Other than leaving out the cinnamon and adding the rose hips, Post 37 seems to be pretty well thought out and if you were to try brewing a clone, I would stick with his thoughts on the recipe. His came out pretty damn red so I would cut back on the hibiscus as well, as he states in a later post. Use bitter orange peel and use Meyer lemon peels. I've used variations over the years and those always work better in wits over regular lemon peel and sweet orange peel.
I may do something similar to this in the next month or two, but right now I just can't fit it in my schedule.
"There is a blend of exotic fruits and spices in our Cold Snap, and those 10 special ingredients are orange peel, lemon peel, dried plum, Grains of Paradise, coriander, anise, hibiscus, rose hips, tamarind and vanilla.
I hope this information is helpful to you, and that you're able to brew something similar for when our favorite Cold Snap is out of season! Good luck!"
I also see that they upped the IBU's from 7 to 10.
Other than leaving out the cinnamon and adding the rose hips, Post 37 seems to be pretty well thought out and if you were to try brewing a clone, I would stick with his thoughts on the recipe. His came out pretty damn red so I would cut back on the hibiscus as well, as he states in a later post. Use bitter orange peel and use Meyer lemon peels. I've used variations over the years and those always work better in wits over regular lemon peel and sweet orange peel.
I may do something similar to this in the next month or two, but right now I just can't fit it in my schedule.
I just brewed this for the coming summer.
One thing I want to share is about the interesting "dried plum".
I did taste strong "plum" flavor. However, I thought it was asian plum (ume/Prunus mume) before I saw the recipe in this thread. For some reason, I chose to use prune, and now I tend to believe that it is really dried asian plum because of the taste and color. Dried asian plum has stronger taste/flavor, and it is not black as prune.
The problem of using dried plum in brewing beer is that it is difficult to find unsalted dried plum and the sweet dried plum usually has artificial sweetener additive. I will brew another if I can find good dried plum as ingredient.
One thing I want to share is about the interesting "dried plum".
I did taste strong "plum" flavor. However, I thought it was asian plum (ume/Prunus mume) before I saw the recipe in this thread. For some reason, I chose to use prune, and now I tend to believe that it is really dried asian plum because of the taste and color. Dried asian plum has stronger taste/flavor, and it is not black as prune.
The problem of using dried plum in brewing beer is that it is difficult to find unsalted dried plum and the sweet dried plum usually has artificial sweetener additive. I will brew another if I can find good dried plum as ingredient.
