Back in May our massive spruce trees were producing new growth, so I decided to harvest some spruce tips and make an ale! (And Jessica made some herbal goodies.) With most of my “herbal” beers I generally start with a one or two gallon batch just to make sure it is worth making in larger quantity.
I brewed this batch on May 26, 2016 and bottled it on June 7, 2016. The recipe (which is loosely based on one in Sacred and Herbal Healing Beers by Stephen Harrod Buhner) said it could be consumed after ten days in the bottle. I’m over the ten day mark, but might try a bottle tomorrow!
Here is my version of a Spruce Tip Ale:
- 6 oz. young spruce tips
- 0.5 oz agrimony, dried herb
- 2 gallons filtered water
- 2 lb Spraymalt Extract, Plain Light
- 1 packet yeast, Safale US-05
Bring water to boil and add spruce tips and agrimony (I put these in a fine mesh brewing bag.) Boil for 1 hour. After 1 hour, take off heat, remove bag or spruce tips and agrimony. Add malt extract, stir until dissolved. Cool to 70° F. When cool, pour into fermenter and add yeast. Ferment.
When fermentation is complete, prime bottles, fill and cap.
Ready to drink in… 10 days? I’ll let you know tomorrow if it needs to age more!
Update: It does need more aging, so I’ll try to review it in August some time.