http://undergrounddetroit.com/2010/04/spruce-campbell-ale-a-spruce-beer-recipe-notes/ A collection of Detroit area food/drink professionals and serious enthusiasts dedicated to the propagation of gastronomic knowledge Wed, 01 Oct 2014 00:18:18 +0000 hourly 1 http://wordpress.org/?v=4.0.8 http://undergrounddetroit.com/2010/04/spruce-campbell-ale-a-spruce-beer-recipe-notes/#comment-8498 Fri, 04 Jan 2013 03:57:29 +0000 http://www.21thieves.com/underground/2010/04/spruce-campbell-ale-a-spruce-beer-recipe-notes/#comment-8498 What was your OG and FG and what was your approx. SRM and ABV ? Thanks , I want to brew it. Jim T

]]> http://undergrounddetroit.com/2010/04/spruce-campbell-ale-a-spruce-beer-recipe-notes/#comment-8058 Fri, 28 Oct 2011 12:34:50 +0000 http://www.21thieves.com/underground/2010/04/spruce-campbell-ale-a-spruce-beer-recipe-notes/#comment-8058 I have used multiple yeast strains, all White Labs and all in the English ale family, without any notable difference in the finished beer. The spruce tips really take over the aroma and flavor with their citrus-like characteristics. I do mash at about 148 degrees F to extract more fermentable sugars from the grain.

]]> http://undergrounddetroit.com/2010/04/spruce-campbell-ale-a-spruce-beer-recipe-notes/#comment-8057 Thu, 27 Oct 2011 20:30:42 +0000 http://www.21thieves.com/underground/2010/04/spruce-campbell-ale-a-spruce-beer-recipe-notes/#comment-8057 What yeast did you use?

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