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Old 04-06-2011, 02:56 PM   #101
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Default spruce

Be careful it is powerful and easy to over-spruce.

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Old 04-11-2011, 03:44 PM   #102
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Brewing another batch of Spruce PA on Saturday. Using only old growth again. I entered my Spruce IPA batch in a few comps last summer and most comments said "way to much spruce!". I beg to differ, im going even bigger this time, and using only spruce, no hops. 1 'pint' of needles at 60, then 2 'pints' at FO. Should be fun, and sure saves $$(if it turns out)
Brewing went well. We had a bag of Simcoe hops, and the needles side by side, and if you smelled them blind, you were really hard pressed to tell the difference. Old growth needles are the way to go. Only crapshoot is figuring out how much to use. I threw a bunch in at FO so we shall see in a few weeks.
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Old 05-26-2011, 02:42 PM   #103
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Just brewed 20 gallons of last year's recipe on Sunday as well as another 5 gallons with Maple Sap instead of water. We also sampled the last bottle of this I had in the keezer, it held up very well for being over a year old and still tasted as good as I remembered it!

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Old 05-26-2011, 05:26 PM   #104
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Two questions:
1. When is it too late for the spruce/pine tips?
2. Has anyone put them in vodka to pull out the essence and then add it post ferment?

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Old 05-26-2011, 05:30 PM   #105
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Two questions:
1. When is it too late for the spruce/pine tips?
Depends on the tree and when they pop out, I pick mine at 1-3". They are still very soft and taste very citrusy/astringent, with a sprucey aftertaste when you eat one. Once they start to get hard then I don't bother.
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Old 05-27-2011, 05:00 AM   #106
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Picked these the other day. Vacuum sealed and froze them for a brew to be made in another month or so. Thinking of using 1oz per gallon at both 30 and 10 minutes. Might "dry spruce" with some too.



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Old 05-27-2011, 11:07 AM   #107
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Picked these the other day. Vacuum sealed and froze them for a brew to be made in another month or so. Thinking of using 1oz per gallon at both 30 and 10 minutes. Might "dry spruce" with some too.



Those look good! I do 5oz @ 60min, 5oz @ Transfer & 5oz Dry Spruced for 7 days for a 5gal batch.
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Old 05-27-2011, 12:11 PM   #108
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Those look good! I do 5oz @ 60min, 5oz @ Transfer & 5oz Dry Spruced for 7 days for a 5gal batch.
I was going to use some bittering hops at 60 min. Though I like the idea of bittering with the spruce too. How much bitterness did you get from that? I know you can't put an actual IBU number to it, but how would you describe the bitterness level?
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Old 05-27-2011, 12:19 PM   #109
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It's not a bitter beer in the sense that you get bitterness from hops, I can say that there is plenty of spruce to balance out the malt in the recipe I used. The bitterness is very soft. Of all the folks that have tried the Spruce Beer I made last year, only one (My Wife) didn't like it. And she doesn't like beer at all, unless it's Lindemann's.

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Old 05-28-2011, 12:43 PM   #110
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It's not a bitter beer in the sense that you get bitterness from hops, I can say that there is plenty of spruce to balance out the malt in the recipe I used. The bitterness is very soft. Of all the folks that have tried the Spruce Beer I made last year, only one (My Wife) didn't like it. And she doesn't like beer at all, unless it's Lindemann's.
Thanks for the info. I think I may use some hops at 60 minutes to get the bitterness I am looking for.
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