Modified Fillmore Ale

Classification: spruce beer, spiced ale, extract

Source: Mal Card, (card@apollo.hp.com) Issue #695, 8/6/91

After only 3 weeks I sampled and it tasted great. Orange and spruce flavor very evident. Even my wife liked it until I told her about the spruce cuttings.

Ingredients: (for 10 gallons)

12 pounds, Munton & Fison dried light extract
2 pounds, light clover honey
1 pound, crystal malt
5 ounces, black patent malt
5 ounces, Cascade hops
4 ounce, leaf Tettnager
5 teaspoons, yeast nutrient
2 orange rinds
1 6" x 3/4" root of ginger (pre-heat in microwave ~ 20 sec - squeeze juice into wort)
1 teaspoon, whole cloves (slightly crushed)
5 3-inch, cinnamon sticks (slightly crushed)
1 teaspoon, Irish moss
newish cuttings from Blue Spruce sapling (~ 1.5 quart jar filled loosely)
Whitbread dried ale yeast

Procedure:

Steep crystal and patent malts. Remove grain when boil begins. Add extract, honey, cascade hops and yeast nutrient. Boil for 40 minutes. Add Irish Moss. Put fruit and spices in a hop bag and add to wort, squeezing bag every few minutes with tongs. Boil for addition 10 minutes. Add tettnager hops and spruce cuttings. Boil 2 minutes. Turn off heat and strain hops, but leave the spruce cuttings during cool down. Cool wort for 20 minutes and then remove spruce cuttings. Fill primary fementer and pitch yeast. Blow off tube is required! After a week, rack to two 5 gallon carboys and dilute to 5 gallons each.

Specifics:

O.G.: 1.092 (before diluting)
F.G.: 1.010
Primary Ferment: 1 week
Secondary Ferment: 2 weeks