I have a Spruce tip Beer in the primary right now:
Made up of
SBB's – Blonde Spruce Tip Ale
2gal batch size
1lb Briess 6 Row Brewers Malt
2lbs Weyermann Pale ale (2 Row Barley Malt)
1lb Weyermann Pale Ale (2 Row Barley Malt) *
1 oz Amarillo Pellet Hops
1 oz Simcoe Fresh Hops
.25 oz Chinook Pellet Hops
1 Teaspoon Spruce Essence
½ Safale S-05 Yeast
*This lb of Weyermann pale ale malt was toasted at 250 degrees for 15 minutes.
My question is what do you guys think of the dry hopping on with simcoe and amarillo? I am going for a pine taste, similar to a beer I had from the Skagway Brewery in Skagway Alaska. I went very light on essence of spruce because of reviews here on HBT so I want to get a little bit more pine taste as well as hop flavor.