Philfish
New Member
Piney IPA
5# Pale Malt Extract Syrup
4# Amber Malt Extract Syrup
1# Crystal Malt
1/2# Toasted Malted Barley
2 Tsp Gypsum
2 oz. Northern Brewers Hops (boil)
3/4 oz Cascade Hops (finishing)
2-1/2 cups blue spruce twigs (25 minute boil)
1 cup spruce (10 minute boil)
Irish moss (10 minute boil)
1/2 cup spruce (steep)
Wyeast Britsh Ale (w/starter)
Procedure: Hold grains at 150 for 30 mins. Remove, add extracts and proceed as normal with a one hour boil. Then toast the barley, add irish moss and use the dry yeast.
OG: 1.047 FG: 1.010
Spruce procedure: use a quart of spruce twigs, make a tea from 1 cup of spruce twigs, then add priming sugar and boil momentarily.
(I want to use this recipe, but I want to know if it will work out okay? Any suggestions?)
5# Pale Malt Extract Syrup
4# Amber Malt Extract Syrup
1# Crystal Malt
1/2# Toasted Malted Barley
2 Tsp Gypsum
2 oz. Northern Brewers Hops (boil)
3/4 oz Cascade Hops (finishing)
2-1/2 cups blue spruce twigs (25 minute boil)
1 cup spruce (10 minute boil)
Irish moss (10 minute boil)
1/2 cup spruce (steep)
Wyeast Britsh Ale (w/starter)
Procedure: Hold grains at 150 for 30 mins. Remove, add extracts and proceed as normal with a one hour boil. Then toast the barley, add irish moss and use the dry yeast.
OG: 1.047 FG: 1.010
Spruce procedure: use a quart of spruce twigs, make a tea from 1 cup of spruce twigs, then add priming sugar and boil momentarily.
(I want to use this recipe, but I want to know if it will work out okay? Any suggestions?)
