Spruce Campbell — 100% Spruce tip Saison

Spruce Campbell 01The second of our beers to include spruce tips, Spruce Campbell, is a nod to our favorite Bruce (Campbell’s cheesiness is intentional, especially by the time of Army of Darkness, Springsteen’s isn’t — though we love him as well), thus in its epic nature it did not include any hops.  Instead of hops, Gregory and I decided to make spruce additions throughout the boil, using two different species of spruce tips that Eric the Barter/Forager foraged for us.

The first of these varieties (used in Spruce Springsteen) offers notes of citrus akin to grapefruit and tangerine, whereas the second is reminiscent of pine and earth.  The resulting beer features a massive 22.55 oz. of spruce tips total and utilizes blonde Belgian candi sugar to help dry out the body in the absence of hops’ balancing bittering properties.  Check out the recipe and tasting notes below:

Spruce Campbell 02Spruce Campbell — 100% Spruce tip Saison

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 12.00
Anticipated OG: 1.062
Anticipated SRM: 3.0
Anticipated IBU: 0.0
Brewhouse Efficiency: 75%
Wort Boil Time: 60 Minutes

Grain

83% – 10.00 Lbs. US 2-Row
08% – 1.00 Lbs. Blonde Belgian Candi Sugar
04% – 0.50 Lbs. Carapils
04% — 0.50 Lbs. Honey Malt

Hops

None

Extras

1.00 Whirlfloc @ 15 min.
1.00 tsp Yeast Nutrient @ 15 min.
Spruce Tips — 2.0 oz. @ 60 min.
Spruce Tips — 4.0 oz. @ 30 min.
Spruce Tips — 5.0 oz. @ 15 min.
Spruce Tips — 5.0 oz. @ 1 min.
Spruce Tips — 6.55 oz. @ 8 days (dry spruce)

Yeast

Wyeast 3711 – French Saison

Water Profile

Seattle
0.20 tsp Calcium Chloride
0.30 tsp Gypsum

Mash Schedule

Single Infusion – 60 min @ 151F

Notes

05.19.15 — Made a 1L starter with 1 Wyeast 3711 packet.  Brewtoad suggests 236 billion cells to ferment 5.5 gal.  Cold crashed and decanted morning of brew day.

Brewed on 05.21.15 with Gregory

05.21.15 — Chilled wort to 70F and pitched the French Saison yeast, put the fermentor onto the brewbelt

05.23.15 — Signs of vigorous fermentation activity

06.01.15 — Transferred into secondary after 10 day primary fermentation, added 6.55 oz. spruce tips, and took off the brewbelt

06.08.15 — Kegged and began carbonating

Tasting Notes — 07. 07.15

An explosion of Belgian yeast esters and tropical fruitiness on the nose with a hint of banana in the background.  Palate leans on the sweet side at the start, despite the Belgian candi sugar, with massive fruit notes reminiscent of Fruit Stripes bubble gum and blueberries.  Some Belgian yeast spiciness enters the picture and helps to dry out the finish which lingers with notes of ripe mango and a slight boozy warmth.

Calculated OG: 1.056
Calculated FG: 1.004
Approx. ABV: 6.8%

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