Name: Spruce Beer
Ingredients: 6 5/8 lb Munton & Fison dark malt; Extract; 3 lb Dry dark extract; 3 oz Cascade hops (4.3 alpha); 3 ts Gypsum; 1 oz Cascade hops; 1/2 ts Irish moss; 1/2 oz Spruce essence; Leigh & Williams Beer &; Stout yeast

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Mark Dever

CATEGORY	CUISINE	TAG	YIELD
	Irish		54	Servings

INGREDIENTS

6 5/8	lb	Munton & Fison dark malt
		Extract
3	lb	Dry dark extract
3	oz	Cascade hops (4.3 alpha)
3	ts	Gypsum
1	oz	Cascade hops
1/2	ts	Irish moss
1/2	oz	Spruce essence
		Leigh & Williams Beer &
		Stout yeast

INSTRUCTIONS

Boil  malt  and boiling hops for 1 hour. In last 10 minutes  add  the  1
ounce  of  Cascade  finishing hops and the Irish moss.  In  the  last  2
minutes add the spruce essence. Chill and pitch yeast. My tasting notes on
this say that at 2-1/2 months after bottling it  was "fair." This tells me
that it was unremarkable. My recollection is  that it was drinkable but
unexciting. Perhaps the dark  extract  overwhelmed the spruce and more
spruce essence should have been  used.  Where  the bottle says "Sufficient
for 8 gallons of spruce beer" they may mean  for a somewhat lighter beer.
Original Gravity: 1.040 Final Gravity: 1.018
Recipe By     : Louis Clark
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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