Name: Legendary Mike Brown's Spruce Ale
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)

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

A Message from our Provider:

“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”