barhoc11
Well-Known Member
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
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