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Old 03-16-2009, 05:33 PM   #1
Slatetank
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I was wondering about the technique in dealing with spruce. Does it need to be boiled for long?, how much is too much? etc.


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Old 03-16-2009, 05:35 PM   #2
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(Similar threads box below) Also if there's not enough you will find more using search...


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Old 03-16-2009, 05:35 PM   #3
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Good question, I still have a baggie frozen from last year. I always wanted to do a flameout addition in a Blonde or pale as an experiment but I'm chicken. I might try a 1 gallon test run first.
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Old 03-16-2009, 05:42 PM   #4
Slatetank
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Quote:
Originally Posted by Revvy View Post


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I tried that unsuccessfully, thanks for the link, though. I might make a mosher potion as some mentioned. I could probably make a tincture like I did w/ juniper berries in my gruit
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Old 03-16-2009, 05:56 PM   #5
KingBrianI
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I bought that mix pack of traditional scottish ales a scottish brewery puts out yesterday. The name of the brewery is Heather Ale Brewery or something I think. Anyway they included a spruce beer and it is wonderful! Very subtle spruce/pine flavor but it works very well. I actually think the beer was a triple so I'm not sure how authentic scottish that is but it was sure tasty. I'm looking forward to trying the other beers in the pack. I guess I go ta bit off topic but I my main message was to look for that particular beer, it is very good, and to put for the suggestion of using spruce in a triple, as it made a nice marriage of flavors.
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Old 03-16-2009, 06:02 PM   #6
Slatetank
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that is kind of what I am going for a strong scottish porter with spruce for aroma and bitterness
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Old 03-16-2009, 06:27 PM   #7
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Here was my technique on my Adirondack Ale. Turned out very nice. Could barely detect the spruce...but it offered some complexity. I would probably double the amount next time and back off one of the hop additions to let the tips come through.

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Adirondack Pale
Batch Size: 11.60 gal
Boil Size: 15.13 gal
Estimated OG: 1.044 SG
Estimated Color: 10.2 SRM
Estimated IBU: 24.1 IBU
Brewhouse Efficiency: 78.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount
14.00 lb Pale Malt, Maris Otter (3.0 SRM)
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM)
1.00 lb Honey Malt (25.0 SRM)
1.00 lb Vienna Malt (3.5 SRM)
0.50 lb Cara-Pils/Dextrine (2.0 SRM)

1.00 oz Nugget [13.00%] (90 min) (FWH)
1.00 oz Cascade [6.10%] (1 min)
1.00 oz Sterling [7.50%] (5 min)

4.00 oz Spruce Tips (Boil 15.0 min)

2 Pkgs SafAle American Ale (DCL Yeast #US-56) Yeast-Ale

Mash at 155 for 45 minutes..

 
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Old 03-16-2009, 06:42 PM   #8
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Haha, I like your note on the tips.
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Old 03-16-2009, 06:49 PM   #9
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BM- Why do your cascades look like pea soup?

 
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Old 03-16-2009, 06:51 PM   #10
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Quote:
Originally Posted by Boerderij_Kabouter View Post
BM- Why do your cascades look like pea soup?
Looks like he re-hydrated the pellets.


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