Alpine Spring Clone

[oo7cable]

You rock! Thanks for scaling this up for me!

Do you have any idea how much Tettnang to use when dry hoping?

Thanks again!

 

[barhoc11]

You rock! Thanks for scaling this up for me!

Do you have any idea how much Tettnang to use when dry hoping?

Thanks again!

If I were to do it, I would try half an ounce per 5 gallon carboy/bucket for the last week of secondary before you bottle/keg. Try it before bottling and if it needs more time/hops adjust accordingly. Good Luck!

 

[barhoc11]

As spring approaches, I think I am going to try to brew this up again but I am curious if anyone had tried my recipe with modifications?

 

[jtkratzer]

As spring approaches, I think I am going to try to brew this up again but I am curious if anyone had tried my recipe with modifications?

I haven't tried it at all, but thank you for the reminder. I loved this beer.

 

[stgermain45]

Barhoc11- I made your recipe but upped the Honey Malt to 5.6 oz and Munich Malt to 4.8 oz. Everything else was the same. Came out very nice and pretty close to the original AS.

Thanks for the recipe!

 

[barhoc11]

thanks for the quick responses, I am curious if anyone has tried upping the hops and/or dry hopping it? I want to make this up again but it would be nice to get a bottle of AS to refresh my memory!

 

[Joakgust]

Will try attempt to brew this beer in about a months time, however I've got a load of Hallertau Tradition that needs to be used and am planning on using them instead of Tettnang.

Could this be an alternative? Should I perhaps add other hops to achieve more of the spicyness that the Tettnang possesses? Perhaps some saaz?

Also I'm not able to get a hold of honeymalt. Kan I substitute this with anything else? My LHBS has basically everything but honey malt...

 

[barhoc11]

Will try attempt to brew this beer in about a months time, however I've got a load of Hallertau Tradition that needs to be used and am planning on using them instead of Tettnang.

Could this be an alternative? Should I perhaps add other hops to achieve more of the spicyness that the Tettnang possesses? Perhaps some saaz?

Also I'm not able to get a hold of honeymalt. Kan I substitute this with anything else? My LHBS has basically everything but honey malt...

In my opinion, I would wait until you can get the honey malt, that is the key ingredient in this but maybe someone else can chime in on this.

Regarding the hops, I think you might be OK but I would definitely take some of the suggestions talked about in this post as far as upping the hops and dry hoping.

 

[Joakgust]

Well we're not able to get a hold of honey malt here in Sweden, perhaps not even in Europe... So melanoiden perhaps? Or caravienne?

 

[barhoc11]

You could add some melanoiden or just mash a little higher. Anything that will add that hone sweetness.

 

[shadows69]

I just brewed this. I only had a limited amount of Tettnang so i subed Cascade in the 60 min. I made a lager out of it. The real yeast should be WLP008 (Sam Adams yeast).

Alpine Spring - Premium American Lager
Brewer Shadows69
Date 01/05/2013
Batch Size 5.500 gal Boil Size 6.394 gal
Boil Time 60.000 min Efficiency 90%
OG 1.052 FG 1.014
ABV 5.0% Bitterness 26.7 IBU (Tinseth)
Color 6.8 srm (Morey) Calories (per 12 oz.) 172

Fermentables

Total grain: 8.625 lb

Briess - 2 Row Brewers Malt Grain 7.000 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
Tettnang 3.8% 0.500 oz Boil 30.000 min Pellet 4.6
Tettnang 3.8% 0.500 oz Boil 15.000 min Pellet 3.0
Cascade 6% 1.000 oz Boil 60.000 min Pellet 19.1

Yeast
WLP800 - Pilsner Lager Yeast Lager Liquid 2.367 tbsp Primary

 

[smokinghole]

I was under the impression this beer is a lager. Maybe their website is wrong though.

http://www.samueladams.com/beers/alpine-spring/

 

[BeerdedMoth]

Is there a way to do a partial grain recipe?

 

[barhoc11]

I was under the impression this beer is a lager. Maybe their website is wrong though.

http://www.samueladams.com/beers/alpine-spring/

The description below is what made me use kolsch yeast for this. Because a kolsch is a pseudo lager yeast, it made sense to me. The fact that the kolsch yeast adds some cloudiness to the beer also made it a fit for when I tried this a year ago. Also, if you read about what a Kellerbier is, it states that it can be top OR bottom fermenting

I really think my original recipe hopped up a little more and dry hopped will be pretty close to the original and I am hoping to get some time to test this out soon.

From the Sam's website:
Alpine Spring features a unique blend of lager attributes: the balanced maltiness and hoppiness of a Helles, the smoothness and slightly higher alcohol of a traditional spring bock, and the unfiltered appearance of a Kellerbier.

 

[BruNut]

I had a couple AS yesterday and decidex it was to be the first brew in my new keggle. I look forward to the final recipe on this post. Thank you all!

 

[jtkratzer]

The description below is what made me use kolsch yeast for this. Because a kolsch is a pseudo lager yeast, it made sense to me. The fact that the kolsch yeast adds some cloudiness to the beer also made it a fit for when I tried this a year ago. Also, if you read about what a Kellerbier is, it states that it can be top OR bottom fermenting

I really think my original recipe hopped up a little more and dry hopped will be pretty close to the original and I am hoping to get some time to test this out soon.

From the Sam's website:
Alpine Spring features a unique blend of lager attributes: the balanced maltiness and hoppiness of a Helles, the smoothness and slightly higher alcohol of a traditional spring bock, and the unfiltered appearance of a Kellerbier.

Is it the yeast that adds the cloudiness or lack of finings or crashing? I ask, because I lived in Cologne for short time and never had one that wasn't crystal clear. Maybe they're filtered, but I've made a lot of very clean/clear beers without finings.

 

[barhoc11]

Is it the yeast that adds the cloudiness or lack of finings or crashing? I ask, because I lived in Cologne for short time and never had one that wasn't crystal clear. Maybe they're filtered, but I've made a lot of very clean/clear beers without finings.

Kolsch yeast's add cloudiness when drank young since the yeast does not flocculate well. If you were to age a kolsch cold, as you do with lagers, it will eventually clear up. I do not know of any yeast that stays cloudy forever, eventually the yeast will fall out of suspension.

Alpine spring is cloudy and that is what I was trying to replicate with the kolsch yeast.

 

[shadows69]

Your right it is a lager. Guess I was thinking of summer ale. I quests the question is , what lager yeast does Sam Adams use? I used wlp800. The website says unfiltered lager yeast

 

[BruNut]

So is this to be fermented with larger yeast or Kolsch? Also will the Tettnang hops provide the lemon flavor profile?

 

[shadows69]

According to the website, tettnang tettnanger hops and Samuel Adams lager yeast.

 

[BruNut]

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?

 

[shadows69]

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.

 

[shadows69]

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.

 

[Joakgust]

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

 

[shadows69]

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.

 

[magsvmi]

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?

 

[shadows69]

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.

 

[shadows69]

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.

 

[shadows69]

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.

 

[shadows69]

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.