Legendary mike brown's spruce ale
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3⅓ | pounds | Steel City Ale Kit |
| 2¼ | pounds | John Bull plain light malt |
| Extract | ||
| 1⅛ | pounds | Plain light dried malt |
| Extract | ||
| ⅓ | pounds | Crushed chocolate malt |
| ¼ | pounds | Crushed crystal malt |
| 6 | ounces | Fresh spring spruce sprigs |
| (boil) | ||
| 8 | Spruce | |
| 2 | cups | Culture of Munton & Fison |
| Ale yeast | ||
| Sprigs (finishing) | ||
Directions
Place Crystal and chocolate malts in 1 gallon cold water and raise temp- erature 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. 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. Original Gravity: 1.046 Primary Ferment: 14 days Recipe By : Phoebe Couch
From:
File