Fort Ge­orge Spruce Budd Ale

Craft Beer & Brewing Magazine - - The Mash: Special Ingredient -

ALL-GRAIN

Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.050 FG: 1.009 IBUS: Ir­rel­e­vant ABV: 5.2%

MALT/GRAIN BILL

9.5 lb (4.3 kg) 2-row malted bar­ley (or Pil­sner malt if you want to be fancy)

HOPS AND AD­DI­TIONS SCHED­ULE

No Hops! 15 lb (6.8 kg) fresh-picked spruce buds. You can’t have too much! Add a hand­ful at the start of the boil, more in the mid­dle, and the bulk at the end of the boil.

YEAST

Use a neu­tral yeast that you like, such as Wyeast 1056 (Amer­i­can Ale), Wyeast 1332 (North­west Ale), or Wyeast 1968 (Lon­don ESB Ale). They all work great.

DI­REC­TIONS

Mash at 148°F (64°C). Boil for 60 min­utes or so with a good, rolling boil. Cool to 68°F (20°C) and pitch the yeast. Fer­ment out, car­bon­ate, and drink fresh. The best spruce char­ac­ter shines when it is fresh­est, but I’ve heard re­ports of a 9-month-old keg of our com­mer­cial re­lease re­cently tapped in Port­land and get­ting great re­views. I’ve never been able to get it to last that long!

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