Copper Harbor Spruce Ale
Explore the taste of nature with this Forest Brew, a balanced ale infused with hints of spruce and molasses. This 5-gallon recipe combines Pale Ale malt, Cara-pils, and flaked barley, creating a rich malt profile. The addition of Chinook and Simcoe hops along with spruce brings a refreshing forest aroma, while the finishing touch of maple syrup adds a unique sweetness to your brew.
ingredients
- 2¼ gallons water (for mash)
- 5 gallons water (for sparging)
- 7.5 pounds Pale Ale malt
- 0.5 pound Cara-pils malt
- 1 pound flaked barley
- 0.6 ounce Chinook hops (divided)
- 0.2 ounce Simcoe hops
- 3 six-inch spruce sprigs
- 2¼ cups molasses
- 1 packet English ale yeast (Safale S-04)
- 1 cup maple syrup (for bottling)
steps
- 1.
Heat 2¼ gallons of water to 152°F for mashing.
- 2.
Add the crushed Pale Ale malt, Cara-pils, and flaked barley to the mash.
- 3.
Maintain the mash temperature at 152°F for 60 minutes.
- 4.
Sparge with 5 gallons of water at 170°F to rinse the sugars.
- 5.
Collect the wort and bring it to a boil.
- 6.
Add 0.3 ounces of Chinook hops at the start of the 60-minute boil.
- 7.
At the 30-minute mark, add the remaining 0.3 ounces of Chinook hops and Simcoe hops.
- 8.
Add the spruce sprigs and molasses during the last 10 minutes of the boil.
- 9.
After 60 minutes, cool the wort rapidly to room temperature.
- 10.
Transfer the cooled wort to a sanitized fermenter and pitch the yeast.
- 11.
Seal with an airlock and allow fermentation for 1-2 weeks.
- 12.
Once fermentation is complete, mix in the maple syrup for bottling.
- 13.
Bottle and let carbonate for an additional 2 weeks before enjoying.
