Subject: Spruce Beer Questions
Date: 1992-06-18 13:21:04 GMT
I have made many beers using spruce extract and I like them a
lot, but I've got some questions about technique.
The first spruce-flavored beer I made was Papazian's Goat
Scrotum Ale, simply as a lark. I added the spruce essence (1 oz)
at the beginning of the boil, as directed, and the kitchen was
filled with this marvelous aroma that I'd never have connected with
The beer was great. The spruce was surprisingly subtle, and
I strongly recommend it for those who like richly flavored beers.
I've made a batch every year or so since then.
This year I had a brainstorm. Hey, I said, I love the smell
during the boil, but am I boiling off all those great aromatics?
What if I added the essence at the end instead of the beginning?
So it goes. I added the essence with the finishing hops
(shedding a manly tear for the lost smells) and proceeded as usual,
although I did a little dry-hopping this batch. Looked good so
far. When I sampled the ale a week later I realized that I had
been right - the batch was more aromatic.
Much more. I still like it, but I'm afraid that it'll be too
strong for my guests. This is a major disappointment, since this
style was always one of my 'show-off' beers for new homebrew
drinkers. I hope things mellow with age.
My question is about timing. When should I add the essence
and how much should I use? Are there two options (add lots early
or a little at the end)? Anyone played around with this?
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