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Fort George Spruce Budd Ale Recipe

Spruce tips add an immediately recognizable aroma and flavor to beer, yet people still have a hard time accurately defining the specifics

Jack Harris 5 months ago

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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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