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Old 01-16-2013, 01:24 AM   #51
BruNut
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Feb 2011
Merrimack, NH
Posts: 21


There is a distinct lemon taste as you take a sip. Does anyone know if they are adding lemon zest or something along those lines?
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Old 01-16-2013, 12:15 PM   #52
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 615
Liked 28 Times on 23 Posts


I assume that comes from the hops. Nothing on the website says anything about lemon. I have not had an alpine spring this year yet, but I hope to score some to compare to mine when it is done. Mine is still in the primary so were looking at another 6-8 weeks.

 
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Old 01-17-2013, 01:23 AM   #53
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 615
Liked 28 Times on 23 Posts


Alpine Spring - Premium American Lager Version 2

Brewer shasows69
Date 01/16/2013

Batch Size 5.500 gal Boil Size 6.394 gal
Boil Time 60.000 min Efficiency 90%
OG 1.058 FG 1.015
ABV 5.6% Bitterness 18.2 IBU (Tinseth)
Color 7.0 srm (Morey) Calories (per 12 oz.) 192

Fermentables

Total grain: 9.625 lb

Briess - 2 Row Brewers Malt Grain 8.000 lb Yes No 80% 2.0 srm
Honey Malt Grain 8.000 oz Yes No 80% 25.0 srm
Briess - Carapils Malt Grain 5.000 oz Yes No 73% 1.3 srm
Munich Malt Grain 8.000 oz Yes No 80% 9.0 srm
Caramel/Crystal Malt - 60L Grain 5.000 oz Yes No 74% 60.0 srm

Hops


Name
Tettnang 3.8% 0.500 oz Boil 30.000 min Pellet 4.4
Tettnang 3.8% 0.500 oz Boil 15.000 min Pellet 2.8
Tettnang 3.8% 0.950 oz Boil 60.000 min Pellet 10.9
Tettnang 3.8% 0.500 oz Boil 0.000 s Pellet 0.0 Dry hop last week

Yeast
WLP800 - Pilsner Lager Yeast Lager Liquid 2.367 tbsp Primary

This as close as I could come up with inline to the website. Dry hopping gives you the bright citrus and spicy hop notes.
Will be brewing this weekend with a 8 week lager.

 
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Old 01-17-2013, 12:57 PM   #54
Joakgust
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Feb 2012
Stockholm, Sweden
Posts: 21


Shadows69: you brewed this last time with pilsner yeast didn't you? Why not try using kolsch this time to compare?

 
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Old 01-17-2013, 06:25 PM   #55
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 615
Liked 28 Times on 23 Posts


No I used the same lager yeast wlp800. Only reason I'm using it again because this will be the last lager of the season for me. In 10 weeks it will be to warm to lager as I do it in my basement.

 
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Old 01-18-2013, 03:04 PM   #56
magsvmi
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Dec 2011
Newport, RI
Posts: 2

Quote:
Originally Posted by shadows69 View Post
No I used the same lager yeast wlp800. Only reason I'm using it again because this will be the last lager of the season for me. In 10 weeks it will be to warm to lager as I do it in my basement.
What kind of temps are you getting for lagering? And how long are you allowing for the lagering?

 
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Old 01-18-2013, 03:31 PM   #57
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 615
Liked 28 Times on 23 Posts


48 to 52 degrees in primary for 10 days. Rest at 65 for 24 to 48 hours. Down to 37 to 32 depending on basement temp for 8 weeks. This will be my ninth lager for this year. I'm up one from last year.

 
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Old 01-18-2013, 03:48 PM   #58
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 615
Liked 28 Times on 23 Posts


I was just thinking it takes a lot longer to dry a lager than an ale. So I'm going to dry hop in week 4 since I do an 8 week plus lager. Others might dry hop right off the bat if only doing it for 4 weeks.

 
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Old 01-21-2013, 12:15 PM   #59
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 615
Liked 28 Times on 23 Posts


Completed. All number hit. Will see what its like come spring. Also, first batch of alpine spring in lager stage and decided to dry hop for the 8 weeks.

 
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Old 01-21-2013, 01:00 PM   #60
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 615
Liked 28 Times on 23 Posts


Completed. All number hit. Will see what its like come spring. Also, first batch of alpine spring in lager stage and decided to dry hop for the 8 weeks.

 
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