spiced ale, spruce beer, extract
Source: James P. Buchman (firstname.lastname@example.org)
Issue #598, 3/18/91
I tasted the sample which I took to measure the SG. The pine taste and
smell were definitely present but not excessive; they added extra
sharpness to the brew on top of the hops. Hard to say more from a flat,
sweet, yeasty sample only halfway fermented.
- 5 pounds, Premier Malt hopped light malt extract
- 1 pound, dried light plain malt extract
- 20 ounces, cup loosely filled with blue spruce cuttings
- 1/8 pound, roasted barley
- 2 ounces, Cascade hops
- Ale yeast
Bring extract and 1 1/2 gallons of water to boil. Add Cascade hops and
boil for a total of 45 minutes. Rinse spruce cuttings, then toss into
the wort for the final twelve minutes of the boil. Cool. Pitch yeast.