Spruce Campbell Ale is a unique bottling flavored with spruce tips harvested from our own backyard tree and named after ‘B’ Horror movie icon Bruce Campbell of Evil Dead fame. Tart and refreshing with a touch of malt sweetness, it is reminiscent of a Flanders Red Ale.
Fresh Spruce tips are picked in early May and used right away or frozen until brewing time in late summer. You might imagine a beer brewed with spruce tips would taste like pine resin but in fact the tips add a citrus-like flavor and acidity akin to lemon. The tips also contain tannins which help structure the beer. There are no hops used.
The malt bill is based on a Bell’s Best Brown clone. I don’t recall why I chose this particular malt base but it couldn’t have worked out any better. The resulting balance is rather wine-like which may account for its popularity among people who aren’t serious beer drinkers.
Famous among a half dozen of my close friends, the word about Spruce Campbell’s delicious intensity is spreading like wildfire across internet communities. Actually, only one person asked me for the recipe but I wanted to post the pretty pictures again.
Recipe for six gallons of Spruce Campbell:
5 lbs. pale malt
2 lbs. Maris Otter
1 lb. Victory
1 lb. caramel 60°L
14 oz. special roast
2 oz. chocolate
Single infusion mash. Add 0.75 oz. of spruce tips at 60, 45, 20 and 10 minutes boil for a total of three ounces. (Spruce tips can be adjusted down to as low as 1.5 ounces for a less sour beer)
Best enjoyed during an Evil Dead Trilogy marathon.Share: