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**barhoc11** · 01-30-2012, 04:49 PM

I tried the new Sam Adams Seasonal 'Alpine Spring' and I want to try to make something similar. The beer tastes sweet and light with some floral/grassy notes. I also plan to zest half of a small lemon at flame out for a little citrus taste but I may not depending on how the wort tastes.

I am using the german pilsner malt as my base and then thinking that the wheat malt will give it some body while the honey malt will give it some sweetness. Doing a 3 gallon batch because I want to see how this turns out without having a bunch of bad beer if it goes bad.

The hops on the Sam adams site are listed as Tettnang but added some Hallertau to give it a bit more flowery aroma.

This is my first shot at creating a recipe so any comments are welcome, I need all the help I can get. Thanks!

Recipe Specifications
--------------------------
Batch Size (fermenter): 3.25 gal
Boil Size: 4.64 gal
Bottling Volume: 2.75 gal
Estimated OG: 1.050 SG
Estimated Color: 5.3 SRM
Estimated IBU: 23.6 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.3 oz Honey Malt (25.0 SRM) Grain 2 4.3 %
3.3 oz Munich Malt - 10L (10.0 SRM) Grain 3 3.3 %
0.50 oz Tettnang [4.80 %] - Boil 60.0 min Hop 5 14.5 IBUs
0.25 oz Tettnang [4.80 %] - Boil 30.0 min Hop 6 5.6 IBUs
0.25 oz Tettnang [4.80 %] - Boil 15.0 min Hop 7 3.6 IBUs
1.1 pkg Kolsch Yeast (Wyeast Labs #2565) [124.21 Yeast 8 -
5 lbs 11.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 90.8 %
1.6 oz Acid Malt (3.0 SRM) Grain 4 1.6 %

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6 lbs 4.2 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 8.80 qt of water at 162.4 F 152.0 F 60 min

malt20 · 01-31-2012, 08:48 AM

where is alpine based out of? lol

**barhoc11** · 01-31-2012, 12:47 PM

Its a Sam Adams beer

**smokinghole** · 02-08-2012, 11:02 AM

Flavor: Crisp and slightly sweet with bright citrus and spicy hop notes
Color: Hazy Golden / 9 SRM
Original Gravity: 14.2 Plato
Alcohol by Vol/Wt: 5.5%ABV – 4.3%ABW
Calories/12 oz.: 186
IBUs: 19
Malt Varieties: Two-row Harrington, Metcalfe, and Copeland pale malts, Honey malt Hop Variety: Tettnang Tettnanger Noble hops Special Ingredients: Tettnang Tettnanger hops from original hop gardens in the foothills of the Alps Yeast Strain: Samuel Adams lager yeast
Availability: Seasonal (January – March) in six-packs, 12-packs and on draft. It is also available in the Samuel Adams Brewer’s Choice Variety 12-Pack
First Brewed: 2012

Just wanted to throw this out there. I think this might be some point of sale info not available on their site.

**barhoc11** · 02-08-2012, 02:35 PM

Quote:

Originally Posted by smokinghole

Flavor: Crisp and slightly sweet with bright citrus and spicy hop notes
Color: Hazy Golden / 9 SRM
Original Gravity: 14.2 Plato
Alcohol by Vol/Wt: 5.5%ABV – 4.3%ABW
Calories/12 oz.: 186
IBUs: 19
Malt Varieties: Two-row Harrington, Metcalfe, and Copeland pale malts, Honey malt Hop Variety: Tettnang Tettnanger Noble hops Special Ingredients: Tettnang Tettnanger hops from original hop gardens in the foothills of the Alps Yeast Strain: Samuel Adams lager yeast
Availability: Seasonal (January – March) in six-packs, 12-packs and on draft. It is also available in the Samuel Adams Brewer’s Choice Variety 12-Pack
First Brewed: 2012

Just wanted to throw this out there. I think this might be some point of sale info not available on their site.

Thanks for that info, I brewed this this weekend and got the basics down using 2 row, honey malt and some munich. I am using Tettnang as I knew this was the hops they used.

Since I didn't want to lager this I am using some washed Kolsch 2565 yeast to hopefully give it some of the fruitiness I tasted and make it cloudy.

I will give an update once I have tried my final result in a few weeks.

**barhoc11** · 02-08-2012, 02:39 PM

Updated Recipe to reflect what I actually used

Thundercougarfalconbird · 02-11-2012, 10:21 PM

I've been thinking of making an alpine spring clone. But the mouthfeel on every one I've had as been thicker. I'd debating a few things to achieve that
-Higher mash temps
-I really like the way Wyeast Budvar lager 2000 reads, seems ideal (I think the lager characteristics of this beer are very unique)

Every time I've had alpine spring its also been pretty cloudy, now I'm debating lagering for a shorter time to have more yeast in suspension or perhaps adding a portion of wheat to give it that murkiness

I as also considering increasing the 30min and 15min addition hops since the beer seems to have relatively intense lemon notes.

**barhoc11** · 02-12-2012, 02:29 AM

I will let you know how mine turns out, I was trying for that crisp lager taste with my kolsch but I wasnt sure how to get that lemon taste with Tettnang. The IBU's on this are relatively low so I am curious as to how this will turn out. I added some lemon zest for good measure, I am sure I wont be exact on this but it could give a good 'heads up' on where to go from here.

Thundercougarfalconbird · 02-12-2012, 02:38 AM

Sounds great =D

**tre9er** · 02-24-2012, 06:05 PM

Quote:

Originally Posted by barhoc11

I will let you know how mine turns out, I was trying for that crisp lager taste with my kolsch but I wasnt sure how to get that lemon taste with Tettnang. The IBU's on this are relatively low so I am curious as to how this will turn out. I added some lemon zest for good measure, I am sure I wont be exact on this but it could give a good 'heads up' on where to go from here.

Any update on this? I'm interested to know how it turned out with an Ale yeast. I've had my eye on this beer for some time but figured I'd lager it and do some dry-hopping.