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SA's Spring-Has-Sprung Ale

I created this recipie after tasting Sam Adam's Spring Ale. I based it
on information found on their web site and the style information for a
Kolsch. I haven't made this yet, so check back after 4/21/2001 to see
how the procedure went.

Brewer: Seth Anderson Email: seanderson@wsu.edu
Beer: SA's Spring-Has-Sprung Ale Style: Kölsch (at least that's what the bottle says)
Type: Partial mash Size: 5 gallons
Color:
7 HCU (~6 SRM)
Bitterness: 37 IBU
OG: 1.054 FG: -
Alcohol: -
Water: Used filtered water from the suppermarket and added 1 Tbs per gallon of
water for the mash and sparge water before heating.
Grain: 2 lb. American 2-row
1 lb. Wheat malt
1 lb. American Vienna
Mash: 75% efficiency
Mashed 4 lbs grain in 5 1/2 qts water in a brew kettle at 160F and held
in a 150F oven for 60 min, stiring after 30 min.
Sparged with 170F, recirculated until clear.
Boil: 90 minutes SG 1.090 3 gallons
4 lb. Light malt extract
4 oz. Light dry malt extract
Add 1 gallon of filltered water to liquor in kettle and brought to
boil. Removed from heat and added liquid and dry malt extract.
Returned to heat.

1/4 tsp Irish Moss added at last 15 minutes
Hops: .5 oz. Kent Goldings (5% AA, 60 min.)
.5 oz. Hallertauer Mittelfruh (5% AA, 45 min.)
.5 oz. Spalt (6.75% AA, 45 min.)
1.5 oz. Hallertauer Mittelfruh (5% AA, 30 min.)
.25 oz. Kent Goldings (5% AA, 15 min.)
.25 oz. Spalt (6.75% AA, 15 min.)
Yeast: Top off to 5 gals in fermenter.
Added a quart starter of Wyeast #1007 German Ale.
Used a fish air pump and stone to airate for 30 min.
Log: Started 4/21/2001 (hopefully)
Fermented in Primary 7 days. Transfer to Secondary 4/28/2001.
Ferment in Secondary 7 days. Bottle on 5/7/2001. Age 21 days (as per Sam Adam's web site).

Recipe posted 04/17/01.