HVHB,inc Brewing Recipe

Revolutionary Spruce Porter

Source: Clark D. Ritchie, ritchie@ups.edu posted in Homebrew Digest #1959

For 5 gallons:

  • 10.0 lb Two-row or six-row malt
  • 1.00 lb Crystal 60
  • 0.50 lb Crystal 120
  • 0.50 lb CaraMunich
  • 0.25 lb Chocolate Malt
  • 0.25 lb Biscuit Malt
  • 0.25 lb Victory (or homemade toasted malt)
  • 0.25 lb Roasted barley
  • 2.00 oz Black patent
  • 1.00 oz Special B
  • 0.75 lb Molasses
  • 0.50 oz Bullion, Cluster or Chinook hops (boil)
  • 0.25 oz Cascade, Willamette or Northern Brewer hops (flavor)
  • 0.25 lb Spruce needles (pestle broken or spruce gum)
  • 1.00 tsp Chalk

    • Dough malt into 122F (50C) water and maintain for 20 minutes. Raise temperature to 156F (69C) for 40 minutes.

    Mash out at 168F (76C).

    Sparge with 170F (77C) water.

    Add chalk and molasses to kettle.

    Boil for 60 minutes.

    Add boiling hops at the onset of the boil and flavoring hops and spruce during the last 15 minutes.

    Clark D. Ritchie, ritchie@ups.edu

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