Trillium Sprang/Big Sprang clone

Did you get any suggestions for a cone recipe? I'm looking to homebrew Sprang, and posted recipe help. Below is what I received back. I'd like to swap out the yeast for one that doesn't require a 5 week fermentation. Let me know if you ever received any clone for sprang/big sprang.

7.5 lb German Pilsner malt
1 lb Rye malt
0.5 lb Carapils Dextrine malt
0.75 oz Sterling (60 minutes, 7.5% alpha)
0.5 oz Nelson Sauvin (5 minutes, 12.5% alpha)
0.125 oz Citra (5 minutes, 11% alpha)
Wyeast 2565 Kolsch

Make a big 3-quart yeast starter 2 days in advance. Mash crushed grains at 149 F for 1 hour. Runoff and bring to boil for an hour, adding hops per schedule. Chill, aerate and pitch yeast. Ferment at 63 F for 5 weeks, then lager for 1-2 more weeks until clear or add gelatin to clear if desired. Include diacetyl rest mid-way through fermentation if necessary.

Cheers and good luck.

 

I like that grist, but if you want that big dank hop presence I would dry hop with AT LEAST 3 to 5 oz of Nelson. I use Nelson in my summer saison and usually use 3 oz. It shines, but a bit more would be ok as well.

 

That recipe sounds so very familiar....

https://www.homebrewtalk.com/forum/...rang-kolsch-inspired-ale.653414/#post-8355942

If you want it really DANK, then go ahead and increase the hops. I was shooting more for an actual Kolsch-style ale rather than another effing IPA.

 

Wait...you were serious about that?

Just reminded me of an old SNL skit..."How much ya bench?"...the modern craft beer version is "How much ya dry-hop?"...3 lbs per barrel? Get back on the school bus sissy boy.

 

I do like hops. I just don't think every style needs a lot of them to be tasty. I don't much care for bandwagons. To each his own.

Cheers.

 

It must sound VERY familiar.

 

This is sort of a tangent but has anyone ever intentionally made an IPA and fermented it rather cold, say 1056 in the 50s, or with Kolsch yeast, 34/70 in the high 50s, So4 seems to work at 59?

Holy Mountain released a hoppy beer in the last month that they intentionally fermented as cold as they could (no idea what yeast or temp) in an attempt to preserve as much Hop character as possible. Just thought it was interesting and it theoretically made sense. They generally make great beer so it intrigued me.

 

Several years ago I made an APA with 2565 Kolsch yeast, fermented probably about 60 F. I don't remember much about it except it was good and I drank it all quickly. Kolsch yeast does seem to pair well with hoppy beers.