Spruce Tips are Popping...Do I Dare??? - Page 14 - Home Brew Forums
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Old 05-15-2013, 06:12 PM   #131
QuercusMax
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Jan 2013
Twinsburg (Cleveland Southeast), Ohio
Posts: 700
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I just noticed that all the evergreens in my front yard have started showing their tips. I believe my big tree is a spruce of some sort (have to double-check, of course), and if it is, I'm going to brew this Spruce Pale Ale this weekend:

3 Gallons:

5lb 2-row
1lb Munich
.5lb C40

.25oz [email protected]
3oz Spruce [email protected]
.5oz [email protected]
.25oz [email protected]

S04 or US-05.

I plan on freezing a bunch of the tips for use in a followup batch if I like the results.



 
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Old 05-15-2013, 06:52 PM   #132
extra_medium
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Aug 2008
beavercreek, ohio
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I wouldn't freeze them, just put a bunch in some vodka. Pine flavored vodka is pretty good alone or you can flavor a fermentor or keg to taste.


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Old 05-15-2013, 07:48 PM   #133
Mike37
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Jan 2012
Posts: 226
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Just so everyone knows, don't try using older growth. My test batch was horribly tannic and resiny even though there is no tannic or resin taste when eating the stuff.

The new tips are popping on my trees and they have a sharper and grassier bitterness than the older stuff, but overall the same flavor. I think I might just have yucky tasting trees, lol.

 
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Old 05-15-2013, 08:25 PM   #134
ten80
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Mar 2013
Anchorage, AK
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500g Sitka Spruce tips added to 6-gal pale ale at flameout. Will use a hop bag next time as they soak up a ton of liquid and add all sorts of needles to the trub, some of which passed into my fermenter. I brewed a batch last year with spruce tips added at 30 minutes, but I think that was too much as they turned to mush and I could smell the spruce-ness boiling off.

I also did a quick dry-hopping experiment with the same dosing. The result was a distinct spruce aroma, but the flavor was overwhelmed by lingering Mountain Dew flavor from what I thought was a thoroughly cleaned pop bottle. Will try again.


 
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Old 05-27-2013, 01:39 AM   #135
winebeerfirsttime
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May 2013
Posts: 1

I have made many different kinds of wine and would like to make one beer. We have a Christmas tree farm and I think it would be cool to make a spruce tip beer. Does anyone know any good recipes that are easy for a first timer? I would like to make a blond beer if thatís possible.

 
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Old 05-30-2013, 12:59 AM   #136
QuercusMax
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Jan 2013
Twinsburg (Cleveland Southeast), Ohio
Posts: 700
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I bottled my Spruce Pale Ale today. In my sample off the siphon, I got a really nice bright spruce flavor that went well with the cascade hops. It was piney and citrusy, with nice malt flavor from the munich and sweetness from the crystal.

Can't wait to try it once it is chilled and carbonated.

 
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Old 06-07-2013, 12:02 AM   #137
QuercusMax
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Jan 2013
Twinsburg (Cleveland Southeast), Ohio
Posts: 700
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...and the verdict is in: fantastic! I wish I had made 5 gallons of this stuff instead of 3. 1 oz of spruce tips per gallon at 10 minutes is just about perfect. It's present without being overwhelming, and marries nicely with the cascade hops. Easily the best pale ale I've made.

Too bad I have to wait another year to make more...

 
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Old 06-07-2013, 02:54 PM   #138
14thstreet
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Apr 2009
Milwaukee, WI
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Sounds great! I've got my tips sprouting and ready to be picked. I tried something similar to you but used Centennial. I think I have to remove those hops so I can evaluate the contribution of just the tips. I couldn't pick 'em out and others didn't want to try the beer because they were afraid. 1oz/gallon @ 10min will be my guide, thanks! If I need finishing hops I can always dry hop the beer later.
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Old 11-10-2013, 05:42 AM   #139
Agnar
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Nov 2011
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OOH the choices to make by tomorrow morning... Thanks everybody for the last 14 pages and 4 some-od years past. Doing a porter recipe only gruit style. I have 5oz fresh(frozen) spruce tips and 2oz mugwort to pack into my somewhat light grain bill of 9# 2 row, 1.5# Brit chocolate. Any last minute advice is welcome. I'm torn between 5oz spruce at 60 min or 3oz at 60/ 2oz at 10. The mugwort will be an oz at 60 and another oz at 30. Mashing at 152, but maybe 154 would balance better in case the spruce will overwhelm.

Thanks guys.

 
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Old 10-03-2014, 09:27 PM   #140
captbigmac
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Oct 2014
Posts: 1

I just added about 1 1/2 cups of spruce tips cut from my own tree to the mash. Held at 152 for an hour. Mashed out at 172. I may add a half cup more at 10 minutes. Spiced winter ale (all grain) kit from Northern Brewer. We'll see....



 
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