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I think I would do a chocolate mint stout with spruce tips. Keep a high FG and nice and sweet.

Definitely could work with a west coast IPA and chinook, Columbus and simcoe with spruce. I think I would do something like celebration ale.
https://sierranevada.com/beer/celeb...qSBxyYLyAq9V8sx82oHEKkWtIKStNYuAaAuQ2EALw_wcB
Is everyone just cutting off the bright green tips on your tree, such as these?

20220601_171445.jpg
 
View attachment 69189The tips are currently hardening... (Never thought I'd type that...)

Got a small handful. I don't know about you lot but I have no intention of letting this touch my beer directly. Vodka tincture brought up to 80°C for 15 mins to make sure I've really done a number on any nasties and then add to my base at packaging...
PXL_20220717_182015301.PORTRAIT.jpg

Literally smells of Christmas! Massive citrus taste to it that does not leave. I've been tasting it for and hour!
 
I managed a third in category, I thought I went big on the spruce, but I think I should've gone bigger!

I think I will have another pop at it next spring see what I can do to improve it.

How did you use the spruce in the end?
I used it in the hopstand. They did say the beer had good spruce flavour so that was probably okay?

I was marked down on the aroma being like “musty spice”. It’s not the aroma I got from the keg or my test bottle but two judges said the same so I’m really not sure what happened.
 

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