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Sam Adams Winter Lager Clone

198 calories 20 carbs
Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.131 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 198 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Thursday August 13th 2015
Amount Fermentable PPG °L Bill %
6.6 lb Liquid Malt Extract - Wheat6.6 lb Liquid Malt Extract - Wheat 35 3 62.3%
6.6 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
1.5 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 14.2%
1.5 lb American - Munich - Dark 20L1.5 lb Munich - Dark 20L 33 20 14.2%
1 lb American - Wheat1 lb Wheat 38 1.8 9.4%
Amount Variety Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.66 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 2 min 0.63 25%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 2 min 0.56 25%
Other Ingredients
Amount Name Type Use Time
1 oz Orange Peel, Bitter Spice Boil 15 min.
0.5 oz Ginger Root Spice Boil 15 min.
0.5 tsp Cinnamon Spice Boil 15 min.
1 tsp Irish Moss Fining Boil 1 hr.
Wyeast - Bavarian Lager 2206
Attenuation (avg):
Optimum Temp:
46 - 58 °F
Fermentation Temp:
52.5 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 460 B cells required
Yeast Pitch Rate and Starter Calculator
Method: Corn Sugar       Amount: 3/4 Cup      

Steep the grains in 2.5 gallons of water at 150º F for 30 minutes. Strain out the grains, add the wheat malt syrup and return to a boil. When the wort begins boiling, add East Kent Golding hops, Irish moss, and boil for 60 minutes. Add spices for the last 15 minutes of the boil.

Add Tettnanger and Hallertau hops for the last 2 minutes of the boil. Remove from heat and cool wort in ice bath or with wort chiller. Transfer to fermentation vessel (glass carboy). Add enough cold water to the wort to bring the volume up to 5.5 gallons. Pitch yeast and ferment at 50º to 55º F for 3 to 4 weeks. Prime, then bottle or keg. You should lager this beer for about 4 weeks prior to serving.

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2015-08-13 17:23 UTC
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