| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 54 | Servings | |||
INGREDIENTS
| 3 1/3 | lb | Steel City Ale Kit |
| 2 1/4 | lb | John Bull plain light malt |
| Extract | ||
| 1 1/8 | lb | Plain light dried malt |
| Extract | ||
| 1/3 | lb | Crushed chocolate malt |
| 1/4 | lb | Crushed crystal malt |
| 6 | oz | Fresh spring spruce sprigs |
| (boil) | ||
| 8 | Spruce | |
| 2 | c | Culture of Munton & Fison |
| Ale yeast | ||
| Sprigs (finishing) |
INSTRUCTIONS
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 From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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