Legendary mike brown's spruce ale

54 Servings

Ingredients

Quantity Ingredient
3⅓ pounds Steel City Ale Kit
2¼ pounds John Bull plain light malt
Extract
1⅛ pounds Plain light dried malt
Extract
⅓ pounds Crushed chocolate malt
¼ pounds Crushed crystal malt
6 ounces Fresh spring spruce sprigs
(boil)
8 Spruce
2 cups Culture of Munton & Fison
Ale yeast
Sprigs (finishing)

Directions

Place Crystal and chocolate malts in 1 gallon cold water and raise temp- erature to 158 degrees and immediately strain into the brew kettle and sparge with 2 cups of 158 degree water. Add malt extracts and water to bring volume to 6 gallons. Add boiling sprigs when boil begins and boil for 60 minutes. Add finishing sprigs and boil for 3 minutes. Chill via wort chiller. Pitch yeast at 68 degrees. Single stage ferment in glass for 14 days then bottle using 1 cup corn sugar to prime. I didn't like this beer at first because I felt that a spruce essence was lacking in the flavour. However, two months in the bottle cured that problem and the beer was exquisite and "sprucey" and improved with further aging. Original Gravity: 1.046 Primary Ferment: 14 days Recipe By : Phoebe Couch

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