Dynachrome
Well-Known Member
I had subscribed to a couple other threads.
https://www.homebrewtalk.com/threads/17th-century-french-beer.166923/#post-3774117
I froze a couple pounds of spruce tips from a (black spruce) tree we cut down in our back yard in the spring a couple years ago.
The grain bill was 22lbs of maris otter with a couple pounds of mixed cara-pils. I split the wort in three for two other batches. 6 oz of Weyerman's chocolate dark barley.
At first i tried about 4 oz of tips in the boil. I boiled for an hour after adding the initial spruce addition.
I didn't get much odor from that. I took the rest of about 1 lb container in a pyrex bowl and 1/2 oz of mosaic hops and microwaved it in water to make a tea. I got busy and forgot to take a picture. I added this at transfer into fermentor.
I put this in a glass top heavy stainless pot so I could watch the progress.
O.G. was 1.060
https://www.homebrewtalk.com/threads/17th-century-french-beer.166923/#post-3774117
I froze a couple pounds of spruce tips from a (black spruce) tree we cut down in our back yard in the spring a couple years ago.
The grain bill was 22lbs of maris otter with a couple pounds of mixed cara-pils. I split the wort in three for two other batches. 6 oz of Weyerman's chocolate dark barley.
At first i tried about 4 oz of tips in the boil. I boiled for an hour after adding the initial spruce addition.
I didn't get much odor from that. I took the rest of about 1 lb container in a pyrex bowl and 1/2 oz of mosaic hops and microwaved it in water to make a tea. I got busy and forgot to take a picture. I added this at transfer into fermentor.
I put this in a glass top heavy stainless pot so I could watch the progress.
O.G. was 1.060
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