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Name: Legendary Mike Browns Spruce Ale
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 54
Cuisine: American
Ingredients: Extract; 6 oz Fresh spring spruce sprigs; Extract; 1/4 lb Crushed crystal malt; (boil); Ale yeast; 2 c Culture of Munton & Fison; 2 1/4 lb John Bull plain light malt; Sprigs (finishing); 8 Spruce; 3 1/3 lb Steel City Ale Kit; 1/3 lb Crushed chocolate malt; 1 1/8 lb Plain light dried malt

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INGREDIENTS

Extract
6 oz Fresh spring spruce sprigs
Extract
1/4 lb Crushed crystal malt
(boil)
Ale yeast
2 c Culture of Munton & Fison
2 1/4 lb John Bull plain light malt
Sprigs (finishing)
8 Spruce
3 1/3 lb Steel City Ale Kit
1/3 lb Crushed chocolate malt
1 1/8 lb Plain light dried malt

Servings

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 didnt 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

NOTES

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Legendary Mike Browns Spruce Ale

Extract
6 oz Fresh spring spruce sprigs
 Extract
1/4 lb Crushed crystal malt
 (boil)
 Ale yeast
2 c Culture of Munton & Fison
2 1/4 lb John Bull plain light malt
 Sprigs (finishing)
8 Spruce
3 1/3 lb Steel City Ale Kit
1/3 lb Crushed chocolate malt
1 1/8 lb Plain light dried malt

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 didnt 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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Nutrition

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Serving Size: 1 Serving (64g)
Recipe Makes: 54 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.