02-01-2005, 04:41 AM
by lonehunter
[indent] [indent]5 gal. of pure water
3-6 lbs of unsulphured molasses
1 pkg. of yeast
1 qt. Sitka or white spruce needles or tips[/indent]
Boil about one gallon of water for at least 30 minutes, then steep the needles or tips for about half an hour. Drain out the needles and add 3-6 lbs. of unsulphured molasses to the spruce-flavored water, depending on taste. (Optional: Adding 3 lbs. of Blue Ribbon hop-flavored malt at this point will improve the taste but is not part of the original recipe.) Add water to make 5 gallons. Cool the mixture to about 70° F. and add yeast. Keep the mixture at about 70° for several days, then move it to a cooler spot (about 50°) until fermentation stops. The process will take 10-14 days, sometimes longer. When fermentation ceases, the beer is ready to bottle or drink, but will improve if it is allowed to age in the bottle.
NOTE: The alcohol content varies between 6 and 9 percent, depending on the amount of molasses. [/indent]
[indent] [indent]5 gal. of pure water
3-6 lbs of unsulphured molasses
1 pkg. of yeast
1 qt. Sitka or white spruce needles or tips[/indent]
Boil about one gallon of water for at least 30 minutes, then steep the needles or tips for about half an hour. Drain out the needles and add 3-6 lbs. of unsulphured molasses to the spruce-flavored water, depending on taste. (Optional: Adding 3 lbs. of Blue Ribbon hop-flavored malt at this point will improve the taste but is not part of the original recipe.) Add water to make 5 gallons. Cool the mixture to about 70° F. and add yeast. Keep the mixture at about 70° for several days, then move it to a cooler spot (about 50°) until fermentation stops. The process will take 10-14 days, sometimes longer. When fermentation ceases, the beer is ready to bottle or drink, but will improve if it is allowed to age in the bottle.
NOTE: The alcohol content varies between 6 and 9 percent, depending on the amount of molasses. [/indent]