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Beer Style: Spice, Herb, or Vegetable Beer
(21A)
Recipe Type: extract
Yield: 5 US gallons
Description:
I didn't like this beer at first because I felt that a spruce essence was lacking in the flavour. However, two months in the bottle cured that problem and the beer was exquisite and "sprucey" and improved with further aging.
Ingredients:
- 3.3 pounds, Steel City Ale Kit
- 2.2 pounds, John Bull plain light malt extract
- 1.1 pounds, plain light dried malt extract
- 1/3 pound, crushed chocolate malt
- 1/4 pound, crushed crystal malt
- 6 ounces, fresh spring spruce sprigs (boil)
- 8 spruce sprigs (finishing)
- 2 cups, culture of Munton & Fison Ale yeast
Additional Instructions
Primary Ferment: 14 daysBeer Profile
Original Gravity: 1.046
Recipe Type: extract
Yield: 5.00 US Gallons
Procedure:
Place Crystal and chocolate malts in 1 gallon cold water and raise temperatire to 158 degrees and immediately strain into the brew kettle and sparge with 2 cups of 158 degree water. Add malt extracts and water to bring volume to 6 gallons. Add boiling sprigs when boil begins and boil for 60 minutes. Add finishing sprigs and boil for 3 minutes. Chill via wort chiller. Pitch yeast at 68 degrees. Single stage ferment in glass for 14 days then bottle using 1 cup corn sugar to prime.
Source: Mike Ligas
