I was finally able to do the Kumdis Island Spruce Brew today - the spruce trees have sprouted their new green tips, and I cut down a few branches from our back yard.
I wasn't sure how much to do, but I read online that "a loosely packed pint jar" was about 4 oz. I used a pint glass, because I've seen both 4oz and 5oz measurements for the spruce.
One of the unique things on this recipe was that there was no grains to soak/sparge - it was all-extract. I also discovered what caused a funny boil attribute. I noticed that when I stirred it vigorously, the middle of the pot 'coughs' up oddly-colored wort, but not if I hadn't - I think it's something with the heat at the bottom.
Ingredients:
6.6 lbs Cooper's dark liquid malt extract
2oz Hallertauer hops
4-5oz loosely packed spruce tips
Add liquid malt extract to approximately 2.5 gallons of water and brought it to boil. Turned off heat and added hops - had my son add spruce tips (he thought it was hysterical putting a tree in the beer).
Boiled for 45 min, stirring about every 10 minutes.
Removed from heat, chilled, added water to make 5 gallons, stirred in American Ale Yeast and put in basement.
Showing posts with label kumdis island spruce ale. Show all posts
Showing posts with label kumdis island spruce ale. Show all posts
Thursday, June 16, 2011
Thursday, September 23, 2010
Out of Season Red Ale
Both the Kumdis Island Spruce Ale and the Cherry Fever Stout apparently both require ingredients that are currently out of season, so I went to my Local Home Brew Shop and picked up Bob's Red Ale recipe.
7 lbs light malt extract
8 oz dark brown sugar
(added last 5 min of boil)
1 lbs 40L crystal malt
2 oz roasted barley
2 oz Willamette hops
(60 min boil)
1 oz Willamette hops (5 min boil)
1 Whirlflock tablet
1084 Irish ale yeast
This was definitely a new procedure for me, but I've attempted to 'sparge' with a very very small strainer.
Steps
Add 3 quarts of water to a med to large saucepan and head to 165-170 degrees. Stir in grains and steep for 30 to 45 minutes in a warm oven (mine was set at 150). Pour grain mixture through a strainer into boiling kettle. Rinse (sparge) grains with 2 quarts of 160-170 degree water into boiling kettle.
Add 2.5 gallons of water to boiling kettel and bring to a boil. When the water is boiling, remove from heat. Add malt extract and mix well. Return kettle to heat and bring to boil. Add boiling hops and boil per hop schedule (add Whirlflock at 45 min in, add brown sugar and finishing hops at 55 min in).
When hour boil is done, remove from heat and cool wort. Add to fermenter, and add enough cool water to bring total volume to 5 gallons. When wort is below 80 degrees, aerate well by stirring, and pitch yeast.
7 lbs light malt extract
8 oz dark brown sugar
(added last 5 min of boil)1 lbs 40L crystal malt
2 oz roasted barley
2 oz Willamette hops
(60 min boil)1 oz Willamette hops (5 min boil)
1 Whirlflock tablet
1084 Irish ale yeast
This was definitely a new procedure for me, but I've attempted to 'sparge' with a very very small strainer.
Steps
Add 3 quarts of water to a med to large saucepan and head to 165-170 degrees. Stir in grains and steep for 30 to 45 minutes in a warm oven (mine was set at 150). Pour grain mixture through a strainer into boiling kettle. Rinse (sparge) grains with 2 quarts of 160-170 degree water into boiling kettle.
Add 2.5 gallons of water to boiling kettel and bring to a boil. When the water is boiling, remove from heat. Add malt extract and mix well. Return kettle to heat and bring to boil. Add boiling hops and boil per hop schedule (add Whirlflock at 45 min in, add brown sugar and finishing hops at 55 min in).
When hour boil is done, remove from heat and cool wort. Add to fermenter, and add enough cool water to bring total volume to 5 gallons. When wort is below 80 degrees, aerate well by stirring, and pitch yeast.
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