I found some clone recipes for one of my favorite beers, Sam Adams Alpine Spring, but they are in all-grain form and I would like to know if somebody can convert this to an extract type. I’m on the verge of going all-grain myself but would like to do a few more extracts as I’m introducing my father-in-law to the wonderful world of homebrewing. Besides that, I would like for some nicer weather here in the northeast to help comfort me as I make the leap! Here is the reipe I found:
Batch Size 5.500 gal Boil Size 6.394 gal
Boil Time 60.000 min Efficiency 90%
OG 1.053 FG 1.014
ABV 5.1% Bitterness 18.0 IBU (Tinseth)
Color 7.0 srm (Morey) Calories (per 12 oz.) 175
Total grain: 8.709 lb
Briess - 2 Row Brewers Malt Grain 7.500 lb Yes No 80% 2.0 srm
Honey Malt Grain 8.000 oz Yes No 80% 25.0 srm
Caramel/Crystal Malt - 60L Grain 6.350 oz Yes No 74% 60.0 srm
Briess - Wheat Malt, White Grain 5.000 oz Yes No 86% 2.6 srm
Tettnang 4.8% 0.250 oz Boil 30.000 min Pellet 2.9
Tettnang 4.8% 0.500 oz Boil 15.000 min Pellet 3.8
Tettnang 4.8% 0.750 oz Boil 60.000 min Pellet 11.4
The guy used a kolsch yeast as he did not have a ferm chamber to “lager” his beer and neither do I. Any suggestions comments on this matter would greatly help as well!
This helped me out a ton when I first switched to partial mash. It can help you convert from all grain to partial mash or to all extract. I still use it now and then for reference. There’s lots of good info within.