Drinkable Spruce Beer Recipe

Category Spiced Beers
Recipe Type All Grain

Fermentables
 5 lbs 2-row Klages
2 lbs 6-row Klages
1 lb Crystal 10LV
 
Hops
 1 oz Hallertauer 4.9 AAU 60min
 
Other
 4 oz fresh blue spruce tips (3-4" long) 60min
1 oz fresh blue spruce tips finish
1 tsp Irish Moss
 
Yeast Wyeast #2035 American Lager 
Procedure Temperature controlled step mash. Boil hops and spruce for full 60 minu I might consider dropping the spruce to 3oz next time. Obviously, weath conditions will effect the strength of your spruce. Collect your spruce in the country where you're sure they haven't been sprayed. Never tried extract. Wouldn't have a clue as to how much to add. Most importantly, patient! This stuff takes a looong time.

Drowsy Duck Imperial Stout  

Category Stout
Recipe Type All Grain

Fermentables
 11 lbs. (5kg) British pale ale malt
1 lb. (450g) crystal malt, 120L
8 oz. (225g) chocolate malt
2 lb. (900g) dark brown sugar
 
Hops
 20 HBUs Fuggles, 60 minutes
5 HBUs Kent Golding, 10 minutes
 
Yeast Wyeast Irish Ale (#1084) 
Procedure Bring 4 gallons (15l) water to 140F (60C) and add malts. Stir slowly until grist is completely mixed into water. Add gypsum or calcium carbonate to adjust mash pH to 5.0 (to 5.3) if needed. Bring mash to 150F (65C) and stir thoroughly. Stir every 15 minutes and reheat to 150F (65C) every 30 minutes (starch conversion). After two hours, bring mash to 170F (77C) for 10 minutes. Sparge with 3 gallons (11l) 170F (77C) water.
Boil 30 minutes and add hops. Boil for another hour, adding finishing hops 10 minutes before end of boil.

Chill to 50F, (10C) rack to secondary. Twelve to fourteen hours later, rack wort off trub and measure SG. Reserve and freeze wort equivalent to 6oz. (340g) sugar for priming, and pitch yeast starter in the rest.

Rack to carboy when primary fermentation is done and settle yeast out with isinglas. Prime with thawed gyle and bottle.
 

Dry Ale

Category Pale Ale
Recipe Type Extract
. 
Fermentables
 3 lbs light Scottish malt extract
3 lbs 2-row pale malt
1 cup corn sugar (priming)
 
Hops
 9 AAU Kent Goldings hops
 
Other
 1 tsp gelatin
1 oz PolyClar-AT
 
Yeast Edme ale yeast 
Procedure This beer was made using the small-scale mash procedure described by Miller in The Complete Handbook of Home Brewing

Dry Rye Stout  

Category Stout
Recipe Type All Grain

Fermentables
 8 lbs 2 row malt
1.1 lbs flaked rye
.5 lb cara-pils malt
.75 lb roast barley
.25 lb black patent malt
.25 lb chocolate malt
.25 lb crystal malt [80L]
 
Hops
 3 oz Fuggles leaf hops [4.2%- for 60 min. ->12.6 HBU]
1 oz Goldings leaf hops [5.2%- for 10 min.->0 HBU]
 
Other
 1 pinch Irish moss
 
Yeast WYeast London Ale[1028]--starter made from new packet 
Procedure Grind all grains and place them into the mash. Mash in at 71C (160F). Temperature should drop to 66C (152F). Mash for 2.5 hrs at 66C (152F). Mash out for 5 min at 76C (169F). Sparge 6gal @71-76C (160F-169F). Boil for 1 hour. 3 oz of Fuggles for 60 minutes. 1 oz of Goldings and Irish moss for last 10 minutes Cool, remove trub, and pitch.
Ferment at room temperature 20C (68F) until fermentation ceases. About 10 days. A single stage fermentation was used. Then bottle or keg as desired (I kegged it).
 

Dunkelweizen

Category Wheat Beer
Recipe Type All Grain
 
Fermentables
 5 lbs wheat malt
3 lbs light munich
1.25 lbs Briess 2-row
8 oz light crystal (20L)
2 oz medium crystal (40L)
2 oz chocolate malt (400L)
 
Hops
 1 oz Hallertauer hops (4.9% alpha, boil)
 
Yeast wheat yeast (Wyeast Bavarian wheat or Yeast Labs W51) 
Procedure This, along with a 90-minute boil, gave me the medium-amber color I was looking for. Time will tell if the crystal and chocolate will give the beer an undesirable harshness. I think you'd want a fairly soft finish in any weizen. I've tried this year's SA Summer Wheat (Dunkelweizen) and I think it's too harsh, as well as under-carbonated. The color's right, though.