mysterio
Well-Known Member
I tried a trippel flavoured with spruce from a brewer in Alloa last week and it was amazing, so I fancy having a crack at my own, perhaps for drinking in the winter. Having never used spruce or brewed a trippel I would appreciate any advice on tweaking this recipe off the top of my head. I want the spruce flavour to be fairly mild, but at the same time I want to use fresh spruce tips (picked from a park or something) rather than essence, unless it's not recommended.
Here's what I'm thinking anyway:
Pale malt - 11.5 lb
Belgian aromatic - 8oz
Mashed at 150F for 90mins
--
Start of boil
Candi Sugar/Invert sugar - 1.5 lb
Styrian Goldings - 1.5 oz for 60mins
Spruce tips - 3 oz for 60mins
--
End of boil
Saaz - 1 oz for 2 mins
--
One of the White Labs abbey ale yeasts.
Promash gives me 1.081 which is fine. Any comments or tips appreciated!!
Here's what I'm thinking anyway:
Pale malt - 11.5 lb
Belgian aromatic - 8oz
Mashed at 150F for 90mins
--
Start of boil
Candi Sugar/Invert sugar - 1.5 lb
Styrian Goldings - 1.5 oz for 60mins
Spruce tips - 3 oz for 60mins
--
End of boil
Saaz - 1 oz for 2 mins
--
One of the White Labs abbey ale yeasts.
Promash gives me 1.081 which is fine. Any comments or tips appreciated!!