Spruce Beer - Beer Recipe - Brewer's Friend

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Spruce Beer

99 calories 3.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 30 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 99 calories (Per 330ml)
Carbs: 3.3 g (Per 330ml)
Created: Saturday March 25th 2023
1.034
0.998
4.7%
0.0
14.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
300 g Belgian Candi Sugar - Amber/Brown (60L)300 g Belgian Candi Sugar - Amber/Brown (60L) - (late fermenter addition) 38 60 20.7%
250 g Lemon juice250 g Lemon juice 1 0 17.2%
900 g Brown Sugar900 g Brown Sugar 45 15 62.1%
1,450 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
500 g Spruce Cuttings500 g Spruce Cuttings Hops Leaf/Whole 0.0001 Boil 30 min 0.01 100%
500 g / $ 0.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 30 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: -34.5 g       Temp: 20 °C       CO2 Level: 3,.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg  
Mash volume with grains  
Remaining sparge water volume (equipment estimates 15.4 L) 11.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 15.4 L) 11.4
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -2.5
Post boil Volume 10
Going into fermentor 10
Total: 11.5  
Equipment Profile Used: System Default
 
Notes

Instructions
Before you begin, sanitize all of your brewing equipment.
Mix the water, brown sugar, and spruce tips in a large pot. Cut and squeeze the lemon into the pot. Bring to a boil and let it boil for 30 minutes.

Place the pot into a pan of ice water until the wort has cooled to room temperature, about 70°F (21°C).
Strain the wort into a one gallon jug, leaving 2-3 inches of head space at the top, then add the yeast. Cap the jug with a lid and give it a few shakes to combine and aerate.
Put a bit of water in the airlock to the line, then position it on the jug. Let the spruce beer ferment for at least 2-3 weeks, until the bubbles in the jug have slowed significantly but not completely.
Bottle the beer using the bottling instructions on this page. Let the bottles sit for 3-4 weeks before drinking. Serve cold!

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  • Last Updated: 2023-03-25 19:06 UTC