I'm wondering if anyone has used spruce or cedar in a beer. I'm looking to try a dry light Christmas ale (probably a Kolsch) with hints of the winter woods (pine, spruce, and cedar).
As far as pine goes, Simcoe has got me covered, but I haven't been able to get much info on spruce or cedar.
I'm looking for advice on quantity and technique. The ideas I had were:
1) to make a tea with spruce and cedar and then use that as my strike water.
2) add them around 10 minutes during my boil, and then to to add them to the fermenter for a few days after the main fermentation was done.
Does this sound at all reasonable?
As far as pine goes, Simcoe has got me covered, but I haven't been able to get much info on spruce or cedar.
I'm looking for advice on quantity and technique. The ideas I had were:
1) to make a tea with spruce and cedar and then use that as my strike water.
2) add them around 10 minutes during my boil, and then to to add them to the fermenter for a few days after the main fermentation was done.
Does this sound at all reasonable?
