Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

The new growth of spruce trees layered with Chinook hops create a complex profile of fresh pine that includes floral, citrus, cola, and bubble gum undertones.

Crush grains (if not pre-crushed). Heat 3.5 gallons of brewing water to about 165°F (74°C) to achieve a target mash temperature of 152°F (67°C) when grains are added.

Mill and Heat

Mash: Add the crushed grains (Pilsner, Vienna, Wheat, Crystal) to the mash tun and stir to eliminate dough balls. Hold at 152°F (67°C) for 60 minutes for good conversion, body, and head retention.

Mash out: Raise temperature to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity and improve wort runoff.

Sparge: Recirculate and lauter, collecting enough wort to end the boil with approximately 6.5–6.75 gallons (to yield ~5 gal finished). Sparge with water at 168°F until you have the target pre-boil volume.

Boil: Bring the wort to a vigorous boil. Total boil time: 60 minutes.

With 60 minutes remaining in the boil, add 2.0 oz Chinook hops (bittering). This provides a firm backbone of pine/resin and some floral/citrus character.

Bittering Addition

With 15 minutes left in the boil, add Irish moss or Whirlfloc (1 tsp) and yeast nutrient (0.5 tsp) if using.

Flocculant

At flameout (0 minutes remaining), chill to ~180°F (82°C) and add 3.0 oz Chinook hops and all of the 4.0 oz fresh spruce tips to the whirlpool/steep. Let steep for 15–20 minutes to extract aromatic oils without over-extracting harsh resins. This will contribute the fresh pine, citrus, floral and subtle bubblegum/cola undertones.

End-of-boil / Whirlpool additions

Chill Wort: Rapidly chill the wort to 66–68°F (19–20°C). If you used a whirlpool, try to separate most hop/spruce debris by letting the wort settle and/or cold crash briefly.

Transfer: Transfer wort to a sanitized fermenter leaving as much particulate behind as possible. Top up with water to reach 5.0 gallons if needed, making sure gravity is in the expected range (target OG ~1.052–1.056).

Pitch: Aerate or oxygenate the wort to achieve sufficient dissolved oxygen for healthy fermentation. Pitch the ale yeast (one pack or a properly prepared starter). Ferment at 66–68°F (19–20°C) until primary fermentation is mostly complete (3–5 days active, then 5–7 days total) aiming for an FG around 1.012–1.014.

After primary fermentation has slowed (about day 5–7), rack to a secondary or leave on the yeast and add dry hop additions: 2.0 oz Chinook and 1.5 oz fresh spruce tips placed in sanitized hop bags or free-floating. Keep at 60–65°F (15–18°C) for 3–4 days to capture bright fresh-pine aromatics and delicate citrus/cola/bubblegum nuances without vegetal harshness.

Cold Crash: After dry hopping, cold crash the fermenter to near 35–40°F (2–4°C) for 24–48 hours to drop out particulates and clarify the beer.

Bottling / Kegging: Sanitize bottles and equipment. If bottling, dissolve 4.5 oz corn sugar in 2 cups boiling water, cool and add to bottling bucket. Transfer beer gently to avoid oxygen pickup and bottle. If kegging, carbonate to approximately 2.3–2.6 volumes CO2.

Conditioning: Allow bottles to carbonate at room temperature for 10–14 days. If kegged, force-carbonate or condition as desired.

Serve: Chill to 40–45°F (4–7°C). Pour gently into a tulip or IPA glass to showcase aroma. Expect a complex pine-forward profile with floral and citrus top notes, and subtle cola/bubblegum undertones from the combination of Chinook hops and fresh spruce tips.

Pilsner malt

Vienna malt

Wheat malt (for body and head retention)

Light crystal malt (10–20L)

Chinook hops (pellets)

Chinook hops (pellets) - late / whirlpool

Chinook hops (dry hop)

Fresh spruce tips (new growth - washed & lightly chopped)

Fresh spruce tips (secondary/conditioning)

Ale yeast (clean American strain, e.g., Wyeast 1056 / US-05)

Yeast nutrient (optional)

Irish moss or Whirlfloc (optional, for clarity)

Brewing water (treated to a neutral minerality, 5.5–6.0 g CaCO3 eq. depending on profile)

Corn sugar (for bottling) or priming sugar

GRIMM SUPER SPRUCE

Make GRIMM SUPER SPRUCE Recipe in just 16h 40m. The new growth of spruce trees layered with Chinook hops create a complex profile of fresh pine that includes floral, citrus, cola, and bubble gum undertones.

GRIMM SUPER SPRUCE

Descriptors

Tasting Notes

Food Pairings

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