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Old 09-21-2009, 05:19 PM   #11
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Originally Posted by Chugger View Post
Ok, no fuggles. Instead substitute some Simcoe for them. I can understand that. Now should I use 1oz of Simcoe at 20mins or 0.5 at 20mins and 0.5 at flame out?
It depends on how "Piney" you want it. I would use 1 ounce at 10 minutes, then .5 at 5 minutes and .5 at flameout.
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Old 09-21-2009, 05:32 PM   #12
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Why not use real Spruce?

I came across a small Pine tree while up in the UP this summer and it had the most wonderful citrus/pine aroma. So far have not positively ID'ed the exact tree, but I have found none of them near my home so far. I may go back up and grab a few of the young shoots. I was going to get some at that time, but was on protected land, and didn't want to disturb the environment. It looked like there were plenty more on the way home, but I was pushing the ferry as it was.

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Old 09-21-2009, 05:57 PM   #13
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Why not use real Spruce?

I came across a small Pine tree while up in the UP this summer and it had the most wonderful citrus/pine aroma. So far have not positively ID'ed the exact tree, but I have found none of them near my home so far. I may go back up and grab a few of the young shoots. I was going to get some at that time, but was on protected land, and didn't want to disturb the environment. It looked like there were plenty more on the way home, but I was pushing the ferry as it was.
I made a Barleywine in the Spring with Spruce tips from a tree in my yard. It's still bulk conditioning, but from the samples I tasted, the spruce flavor isn't quite piney like you would think - it's hard to explain - maybe more fruity? Anyways, from what I've read, you only want to use new growth, which means harvesting/using it in the Spring. At this time of year (unless you're in the Southern Hemisphere) you're not going to find new growth.
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Old 09-21-2009, 06:47 PM   #14
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I made a Barleywine in the Spring with Spruce tips from a tree in my yard. It's still bulk conditioning, but from the samples I tasted, the spruce flavor isn't quite piney like you would think - it's hard to explain - maybe more fruity? Anyways, from what I've read, you only want to use new growth, which means harvesting/using it in the Spring. At this time of year (unless you're in the Southern Hemisphere) you're not going to find new growth.
Oh, yeah, it's too late now (although that other pine tree I was looking at had plenty of young growth on and that was not that long ago.) I'm just pointing out that it's a possibility.
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Old 09-24-2009, 05:53 PM   #15
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the Alaskan Winter Ale uses Sitka spruce tips. Wonder if anyone has a recipe for this beer?

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Old 09-24-2009, 06:06 PM   #16
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Originally Posted by JLem View Post
I made a Barleywine in the Spring with Spruce tips from a tree in my yard. It's still bulk conditioning, but from the samples I tasted, the spruce flavor isn't quite piney like you would think - it's hard to explain - maybe more fruity? Anyways, from what I've read, you only want to use new growth, which means harvesting/using it in the Spring. At this time of year (unless you're in the Southern Hemisphere) you're not going to find new growth.
Why only the new growth and tips?
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Old 09-24-2009, 07:55 PM   #17
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Why only the new growth and tips?
New growth has more citrus flavors and old growth is more resiny and more apt to taste like turpentine from what I hear.

But lots of people make pine tea form many different trees and get good vitamins and such, and they say it ain't that bad tastin.
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Old 09-24-2009, 07:59 PM   #18
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Ever hear of someone making an Italian beer? You know, oragano and basil?

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Old 09-24-2009, 08:24 PM   #19
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Spruce extract is CRAZY strong. I've been aging 10 gallons of beer made with 1/4 the recommended amount for two years, and it's still undrinkable. Use it VERY sparingly.
Where could I find some spruce extract?
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Old 09-25-2009, 01:54 AM   #20
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Why only the new growth and tips?
Fresher, more vibrant flavor, not really piney or "sappy". You want to get them when their still soft and light green - if you taste some raw, you'll get a nice idea of the flavor - I can definitely understand the citrus comparison.
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