Valley Forge Winter Spruce Ale

Valley Forge Winter Spruce Ale

(5 gallon/19 L, extract only)
OG = 1.072  FG = 1.017
IBU = 35  SRM =  25  ABV = 7.2%

10 lbs. dark malt extract
4.4 AAU Chinook hops (60 min.) (0.5 oz./14 g at 8.7% alpha acid)
6.9 AAU Centennial hops (30 min.) (1 oz./28 g at 6.9% alpha acids)
5.2 AAU Kent Goldings hops (15 min.) (1 oz./28 g at 5.2% alpha acids)
Wyeast 1056 (American ale) or Safale US-05 yeast
1-2 oz. (28-57 g) spruce essence (to taste)
2/3 cup corn sugar for priming

Step by Step
Heat 5 gal. (19 L) water and stir in malt extract just before boil. Total boil is 60 min. Add Chinook hops and boil 30 min. Add Centennial hops, boil 15 min. Add Kent Goldings hops, boil 15 min. more. Kill heat, cool to 70 °F (21 °C), and pitch yeast.

Ferment at 65 to 70 °F (18 to 21 °C) for seven days. Rack to secondary and allow to condition for an additional seven days. At bottling time prime with corn sugar and add spruce essence to your own taste (amount varies depending on type of essence). Bottle and age for three weeks.

Issue: November 1999

Spruce beer was a common colonial beverage in George Washington’s time and no doubt would have been welcome during the cold winter at Valley Forge.