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Old 03-12-2012, 09:22 PM   #21
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What temp did you ferment at?

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Old 03-13-2012, 07:59 PM   #22
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Also when making this recipe in like a beer tools, what style would this be considered?

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Old 03-13-2012, 08:58 PM   #23
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Using Kolsch yeast I fermented at 65 but I would even go higher a few degrees to get a little fruitier depending on taste. In BeerSmith, I had it set to an american wheat but any lighter beer style will work as long as you are in the ranges for this style.

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Old 03-14-2012, 05:20 PM   #24
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Thanks! I am going to brew a batch tonight. I'm contemplating just letting it ferment at room temperature in my basement, ambient is probably pretty close to 65. if not cooler in some spots.

I'm thinking to just do that, then rack to serving, keg, crash cool it for a few days and serve away.

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Old 03-14-2012, 07:05 PM   #25
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Quote:
Originally Posted by -MG- View Post
Thanks! I am going to brew a batch tonight. I'm contemplating just letting it ferment at room temperature in my basement, ambient is probably pretty close to 65. if not cooler in some spots.

I'm thinking to just do that, then rack to serving, keg, crash cool it for a few days and serve away.
Sounds good, please let us know how it turns out
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Old 04-26-2012, 01:50 AM   #26
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Any update on this? I'm about to head to local supplier to gather up materials for the next few brews and was looking to give this one a try.

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Old 04-28-2012, 12:25 AM   #27
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Thanks for the recipe, barhoc11. I actually used it as a starting point for a blueberry ale, but I bottled a few before racking on top of blueberries. Gonna give them some time to carb and bottle condition for 3 weeks or so before cracking one and hopefully compare side-by-side to the real AS. Tasted the hydrometer sample and it is very nice! I may need to brew this again on its own. Only change I made was upping the Honey and Munich malts slightly.

Blueberry batch should be ready to keg in a week or so.

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Old 10-18-2012, 10:00 PM   #28
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Resurrecting this thread!

Alpine Spring has become my favorite beer of all time.
I dont know why, it just is... I could drink it all day...

Anyway, I'd love to do this as a 10gal AG now that I am able to brew AG.

I found this off their website:

"This hazy golden brew is brewed with only pale malts for a crisp maltiness and honey malt for a slight sweetness. The beer is brewed with 100% Tettnang Tettnanger Noble hops, a half pound per barrel, to produce a unique, bright orange-citrusy aroma and taste of orange blossom honey. Several of our longtime hop suppliers in the Tettnang region grow these special hops in hop yards that have been under steady cultivation for over 100 years. We arranged for these very unique hops to be flown to the US as bales of fresh-picked whole flowers, collected specifically for dry hopping Alpine Spring. The resulting brew is medium-bodied, slightly sweet and warming with bright citrusy hop notes. It’s our idea of the perfect beer for spring."

Can you guys help scale out the recipe for 10gal brews? I'm not very good at it yet.
Also how should I dry hop this?

Thanks!!!

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Old 10-19-2012, 02:31 PM   #29
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007cable: Below is the original recipe I made scaled to 10 gallons for you. If you do want to make it more towards the real thing, I would suggest adding more Tettnang toward the end of the batch and then also dry hop with some. I found that my first attempt at this was a tad too sweet so upping the perceived IBU's via some later additions will help in this a lot. I think my main issue was going for the 19 IBU's listed on the SA site, they DID NOT say they dry hopped this beer last year when I made it. Either way the original recipe was not bad at all, just not an exact clone. I would stick with the Kolsch yeast and maybe add some wheat malt if want some added cloudiness.

Please let us know how it turns out, I am probably going to make this up again soon.

Recipe Specifications
--------------------------
Batch Size (fermenter): 10.00 gal
Boil Size: 11.66 gal
Bottling Volume: 9.50 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
13.3 oz Honey Malt (25.0 SRM) Grain 2 4.3 %
10.1 oz Munich Malt - 10L (10.0 SRM) Grain 3 3.3 %
1.55 oz Tettnang [4.80 %] - Boil 60.0 min Hop 5 14.5 IBUs
0.77 oz Tettnang [4.80 %] - Boil 30.0 min Hop 6 5.6 IBUs
0.77 oz Tettnang [4.80 %] - Boil 15.0 min Hop 7 3.6 IBUs
3.3 pkg Kolsch Yeast (Wyeast Labs #2565) [124.21 Yeast 8 -
17 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 90.8 %
4.9 oz Acid Malt (3.0 SRM) Grain 4 1.6 %


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 19 lbs 4.4 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 25.01 qt of water at 163.2 F 152.0 F 60 min

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Old 10-19-2012, 02:40 PM   #30
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Also, if you think your modification I recommended tastes more similar to the real thing, I will update the recipe. I hate having to read through an entire thread to get the updated recipe. Thanks!

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