Thought you might be interested................
5 gal. of pure waterBoil about one gallon of water for at least 30 minutes, then steep the needles or tips for about half an hour. Drain out the needles and add 3-6 lbs. of unsulphured molasses to the spruce-flavo
3-6 lbs of unsulphured molasses
1 pkg. of yeast
1 qt. Sitka or white spruce needles or tips
red water, depending on taste. (Optional: Adding 3 lbs. of Blue Ribbon hop-flavored malt at this point will improve the taste but is not part of the original recipe.) Add water to make 5 gallons. Cool the mixture to about 70째 F. and add yeast. Keep the mixture at about 70째 for several days, then move it to a cooler spot (about 50째) until fermentation stops. The process will take 10-14 days, sometimes longer. When fermentation ceases, the beer is ready to bottle or drink, but will improve if it is allowed to age in the bottle.
NOTE: The alcohol content varies between 6 and 9 percent, depending on the amount of molasses.
4 comments:
HEY- STEVE C I'M SURE IT WASN'T EASY TO GET THIS SECRET INFO, THIS WINTER I'LL GET ONE OF THE GUY'S, TO MAKE A GO AT IT AND LET YOU KNOW HOW IT WENT?? NO TIME RITE NOW FOR SURE, BETTER GO NOW, 250 M POUR OF CONCRETE AT 8.
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Wow!! I didn't know that it had alchol content!! That sure accounts for some common behavioural problems attributed to Verdun. My wife (who is from Moose Jaw Sask.) has always said.."It must have been the water!" Now I know...it was the Spruce beer!!! Mike
I guess I should qualify my statement about the behaviour. We are always talking about how good the food is and how great it was to grow up there....must have been the Spruce Beer...lolol. Mike
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