For Eric…

Those adventurous brewers can go old-school and replace all hop additions with spruce tips – a true old skool spruce beer! But be careful, replacing hop additions with spruce additions (especially the longer boil times) can make one whopper of a tanic beer.
Fresh spruce tips may have high levels of undesirable resins and tannins when boiled too long. You normally add the spruce to the last 15 min of the boil (or less). The aromatic quality of the spruce is most present with this process.

2 Tbs Spruce Essence = Approximately 4 oz spruce tips

Simple spuce tip beer

For a Cask containing 80 bottles, take one pot of spruce essence and 13 Pounds of Molases. -or the same amount of unrefined Loaf Sugar; mix them well together in 20 pints of hot Water: Stir together until they make a Foam, then pour it into the Cask you will then fill with Water: add a Pint of good Yeast, stir it well together and let it stand 2 or 3 Days to ferment, after which close the Cask, and after a few days it will be ready to be put into Bottles, that must be tightly corked. Leave them 10 or 12 Days in a cool Cellar, after which the Beer will be good to drink.

Spruce Tip Strong Ale

The final product is crisp, refreshing, and extremely difficult to peg with adjectives. As a side note, you should add the spruce tips first and let them boil on their own for the first ten minutes. Not because it does anything for the finished beer, but because of the fresh scent that it will fill your apartment with.

1 quart Spruce Tips
1 ounce Cascade hops (boiling)
2 ounce Vanguard Hops (boiling)
4.5 pounds of powdered Plain Malt
3.3 pounds of Mutons Liquid Dark Malt

Bring 1.5 gallons to boil. Add all ingredients and boil for one hour. Ferment and bottle. Enjoy.

Spruce Juice Pale Ale

(5 Gallons – Mash Extract)

1.5 lb Light Dry Malt Extract
2.75 lb Pale Malt Liquid Extract
2 lbs Pale Malt (2 Row)
1 lb Munich Malt – 10L (Great Western)
½ lb Carapils
¼ lb Caramel / Crystal Malt – 60L
1 oz New Zealand Hallertauer (8.5% - 60 minutes)
.5 oz Cascade (8.6% - 20 minutes)
4 to 8 oz Spruce Tips (15 minutes - less for subtle flavor, more for strong flavor)
1 tsp Irish Moss (15 minutes)
1 oz New Zealand Hallertauer (8.5% - 5 minutes)
Ale Yeast

(priming sugar for bottling)

Mash crushed grains at 150 degrees for one hour. Remove grains and bring to a boil. Cut heat and add extracts. Bring back to a boil and start hop additions. Cool wort in a fermenter and pitch yeast. Rack to secondary after primary fermentation has slowed (usually 3-5 days). Condition in secondary for two weeks before bottling or kegging.

Kumdis Island Spruce Beer:

5 Gallons
6.6 lbs Briess CBW traditional dark malt extract syrup
4 oz Spruce Tips
2 oz Vanguard or Hallertauer hops (Boiling – 10 HBU)
American Ale Type Yeast
¾ c. corn sugar or 1 ¼ c. Dry malt extract (for bottling)

Add the malt extracts, spruce tips and boiling hops to 1.5 gallons of water and boil for 60 minutes.
Strain, sparge and transfer immediately to 2 gallons of cold water in the fermenter.
Top off with additional water to make five gallons.
Add the yeast when cool and ferment to completion.
Bottle when fermentation is complete.

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