vtchuck
Well-Known Member
Working on a Spruce Tips Holiday Ale and looking for suggestions and
ideas, especially from those who have brewed with spruce.
Using Norway Spruce tips picked and frozen this spring.
Doing a smaller batch and will bottle and age. Likely will use
an English yeast:
Spruce Tips
21-B Seasonal/Winter Specialty Spiced Beer
Date: 8/21/12
Size: 3.25*gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 210.31*kcal per 12.0*fl oz
Original Gravity: 1.063 (1.026 - 1.120)
Terminal Gravity: 1.016 (0.995 - 1.035)
Color: 21.36 (1.0 - 50.0)
Alcohol: 6.21% (2.5% - 14.5%)
Bitterness: 56.2 (0.0 - 100.0)
Ingredients:
6.5*lb Pale Ale Malt
0.5*lb Special B
0.25*lb Caramel 30°L
0.5*lb Victory® Malt
0.25*lb Pale Chocolate Malt
0.75*oz Chinook (13.0%) - added during boil, boiled 60.0*m
2.5*oz Spruce Tips - added during boil, boiled 10.0*m
Thanks!
ideas, especially from those who have brewed with spruce.
Using Norway Spruce tips picked and frozen this spring.
Doing a smaller batch and will bottle and age. Likely will use
an English yeast:
Spruce Tips
21-B Seasonal/Winter Specialty Spiced Beer
Date: 8/21/12
Size: 3.25*gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 210.31*kcal per 12.0*fl oz
Original Gravity: 1.063 (1.026 - 1.120)
Terminal Gravity: 1.016 (0.995 - 1.035)
Color: 21.36 (1.0 - 50.0)
Alcohol: 6.21% (2.5% - 14.5%)
Bitterness: 56.2 (0.0 - 100.0)
Ingredients:
6.5*lb Pale Ale Malt
0.5*lb Special B
0.25*lb Caramel 30°L
0.5*lb Victory® Malt
0.25*lb Pale Chocolate Malt
0.75*oz Chinook (13.0%) - added during boil, boiled 60.0*m
2.5*oz Spruce Tips - added during boil, boiled 10.0*m
Thanks!