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.