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Every time I've brewed it, it's been a little different, but basically it's a really light ale with just enough adjuncts to enhance mouthfeel, and just enough hops to balance out the malt. Flavor and aroma are provided by the spruce.
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Sitka Pale Ale
S. G. Cowdery, brewer
May 28, 2006
all-grain recipe @ 57% efficiency
10# 2-row malt
12 oz. Carapils
12 oz. Vienna
single-step infusion mash @ 152F
2 oz. whole U.S. Fuggles (3.4%) for 45 min.
18 oz. whole frozen sitka spruce tips for 45 min.
1 oz. whole Mt. Hood (5.1%) for 30 min.
OG = 1.047
Wyeast #1968 London ESB liquid yeast "smack pack"
FG = 1.014
ABV = 4.3%
Notes: Highly flocculent yeast; beer was bright at bottling. Perhaps the palest colored beer yet brewed: a very light blond in the bottle. Distinct spruce taste at bottling.
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On deck: IPA? ESB?
Primary: Märzen
Secondary: black lager, cider
Bottle Conditioning: --
Serving: smoked pale ale, red ale, wild rice ESB
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