Hi all,
Been doing quite a bit of research on a SA Cold Snap clone, mainly the spices and when to add them.
Also found that if you call & email SA enough requesting what the 10 ingredients are you will eventually get all 10. So now the fun begins… please critique recipe based on what you know about the specific spice additions… I plan on brewing this soon…
This is for 5G AG batch from Brewsmith 2… color is slightly off, but i think the hibiscus in secondary will offset what BS cant account for…
Ingredients:
6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 61.1 %
4 lbs White Wheat Malt (3.2 SRM) Grain 2 37.6 %
1.00 oz Mt. Hood [5.50 %] - Boil 60.0 min Hop 3 14.3 IBUs
0.25 oz Anise, Star (Boil 10.0 mins) Spice 4 -
1.00 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 5 -
0.50 oz Coriander Seed (Boil 5.0 mins) Spice 6 -
2.00 g Seeds of Paradise (Boil 0.0 mins) Spice 7 -
0.50 oz Lemon Peel (Boil 0.0 mins) Spice 8 -
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124.21 ml] Yeast 9 -
2.1 oz Fruit - Plum [Secondary 2 weeks] (0.0 SRM) Adjunct 10 1.2 %
2.50 oz Hibiscus (Secondary 3.0 days) Spice 11 -
0.25 oz Lemon Peel (Secondary 2.0 weeks) Spice 12 -
8.00 oz Sweet Tamarind Tea [4 oz Paste] (Secondary 1.0 weeks) Spice 13 -
1.00 oz Cinnamon Stick Extract [Soaked in Vodka] (Bottling 0.0 mins) Flavor 14 -
1.00 oz Vanilla Bean Extract [Soaked in Vodka] (Bottling 0.0 mins) Flavor 15 -
Est Original Gravity: 1.057 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 14.3 IBUs
Est Color: 4.2 SRM
