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. It's in the bottle. Check back for updates.

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:	1.052		FG:	1.011
Alcohol:	5.3% v/v (4.1% w/w)
Water:	Used filtered water from the suppermarket and added 1 Tbs DME per gallon of water for the mash and sparge water before heating.
Grain:	1.93 lb. American 2-row 0.96 lb. Wheat malt 0.96 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 1.087	3 gallons
	3.86 lb. Light malt extract 3.9 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:	0.49 oz. Kent Goldings (5% AA, 60 min.) 0.49 oz. Hallertauer Mittelfruh (5% AA, 45 min.) 0.49 oz. Spalt (6.75% AA, 45 min.) 1.46 oz. Hallertauer Mittelfruh (5% AA, 30 min.) 0.24 oz. Kent Goldings (5% AA, 15 min.) 0.24 oz. Spalt (6.75% AA, 15 min.)
Yeast:	Top off to 5 gals in fermenter. Added a quart starter of Wyeast #1007 German Ale. Shook for 10 min.
Log:	Started 5/10/2001 Fermented in Primary 9 days. Transfer to Secondary 5/19/2001. Ferment in Secondary 10 days. Bottle on 5/29/2001. Added boiled water to 5 gal. Age 21 days (as per Sam Adam's web site).
Carbonation:	2.7 volumes	Corn Sugar: 4.93 oz. for 5 gallons @ 68°F
	Primed with PrimeTab (4/bottle and 5/bottle).
Tasting:	5/19- A bit sweet, but good hoppiness. Still tastes a bit green. 5/29- A lite in body, good hop taste.

Recipe posted 05/29/01.