| 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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