Recipe - Legendary Mike Browns Spruce Ale

3 1/3 pound Steel City Ale Kit
2 One fourth pound John Bull plain light malt
Extract
1 1/8 pound Plain light dried malt
Extract
1/3 pound Crushed chocolate malt
One fourth pound Crushed crystal malt
6 ounce Fresh spring spruce sprigs
(boil)
8 Spruce
2 cup Culture of Munton & Fison
Ale yeast
Sprigs (finishing)

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