Douglas Fir Cider and Beer Recipes

Douglas Fir Beer Recipe

Brewing beer with Douglas fir tips can result in a unique and flavorful beverage with a hint of citrusy, piney aroma, very Portland.

Here's a basic recipe for Douglas Fir Tip Beer:

Ingredients:

• 8-10 cups fresh Douglas fir tips (young, tender growth)

• 7 lbs malt extract (liquid or dry)

• 1 lb specialty grains (such as caramel or crystal malt)

• 1 oz bittering hops (e.g., Cascade)

• 0.5 oz aroma hops (e.g., Cascade or Centennial)

• Yeast suitable for your chosen beer style (ale yeast is a common choice)

• Priming sugar for bottling

Instructions:

1. Preparing the Douglas Fir Tips:

1. Collect fresh, new Douglas fir tips in spring. Choose the tender, light green growth.

2. Rinse the tips to remove any debris or insects.

3. Chop the tips finely, releasing their aromatic oils. You'll use these in the brewing process.

2. Steeping the Specialty Grains:

1. Put the specialty grains in a mesh bag.

2. Heat 2-3 gallons of water to around 160°F (71°C) in a large pot.

3. Add the bag of specialty grains and let them steep for about 20-30 minutes.

4. Remove the grain bag and let it drain back into the pot. Discard the grains.

3. Boiling and Adding Hops

1. Bring the liquid to a boil.

2. Add the malt extract and stir well to dissolve.

3. Add the bittering hops and boil for about 45-60 minutes.

4. In the last 15 minutes of the boil, add the chopped Douglas fir tips and aroma hops.

4. Cooling and Fermentation:

1. After boiling, cool the wort rapidly using an ice bath or wort chiller.

2. Transfer the cooled wort to your fermentation vessel.

3. Top up with water to reach your desired batch size (usually 5 gallons).

4. Pitch the yeast into the cooled wort according to the manufacturer's instructions.

5. Fermentation and Bottling:

1. Seal the fermentation vessel with an airlock and let the beer ferment for about 1-2 weeks or until fermentation activity slows down.

2. Once fermentation is complete, transfer the beer to a bottling bucket.

3. Dissolve priming sugar in a small amount of boiling water, then mix it into the beer to carbonate it.

4. Bottle the beer in clean, sanitized bottles and cap them.

5. Allow the beer to carbonate for about 1-2 weeks at room temperature.

6. Enjoy Your Douglas Fir Tip Beer:

1. Chill the bottles in the refrigerator before opening and enjoying your homemade brew.

Keep in mind that brewing beer requires careful sanitation and attention to detail. Adjust the recipe to match your brewing equipment and preferences, and always follow best practices for safe homebrewing.

Douglas Fir Cider Recipe

Creating a Douglas Fir tip cider is a unique way to infuse the citrusy and piney flavors of Douglas Fir into a refreshing beverage.

Here's a basic recipe for making Douglas Fir Tip Cider:

Ingredients:

• 4-6 cups fresh Douglas Fir tips (young, tender growth)

• 1 gallon of apple juice (freshly pressed or store-bought)

• 1/2 cup white sugar (optional, for sweetening)

• Cider yeast or champagne yeast

• Campden tablet (optional, for sterilization)

Instructions:

1. Harvesting and Preparing Douglas Fir Tips:

1. Collect fresh Douglas Fir tips in spring. Choose the young, tender growth.

2. Rinse the tips gently to remove any debris or insects.

3. Chop the tips finely to release their aromatic oils.

2. Preparing the Apple Juice Base:

1. Heat a small amount of the apple juice in a pot to a warm temperature.

2. If using, dissolve the sugar in the warm juice.

3. Mix the chopped Douglas Fir tips into the warm juice and steep them for 10-15 minutes.

3. Mixing and Fermentation:

1. In a sanitized fermentation vessel, combine the steeped apple juice with the remaining apple juice to make up a gallon.

2. If using a Campden tablet, crush and dissolve it in a small amount of water. Add this solution to the juice to sterilize it and inhibit wild yeast and bacteria.

3. Once the juice has cooled to room temperature, pitch the cider yeast according to the yeast manufacturer's instructions.

4. Seal the fermentation vessel with an airlock.

4. Primary Fermentation:

1. Allow the mixture to ferment at room temperature for about 1-2 weeks.

2. During fermentation, the airlock will bubble as carbon dioxide is released.

5. Secondary Fermentation:

1. After primary fermentation, you can transfer the cider to a secondary fermentation vessel, leaving sediment behind.

2. This step is optional but can help clarify the cider.

6. Bottling

1. Before bottling, taste the cider and adjust the sweetness if needed by adding more sugar or a sweetener of your choice.

2. Bottle the cider in sanitized bottles, leaving some space at the top for carbonation.

3. Seal the bottles with caps or corks.

7. Carbonation and Aging:

1. Allow the bottled cider to carbonate for about 1-2 weeks at room temperature.

2. Once carbonated, move the bottles to a cooler place to age for a few more weeks, allowing flavors to mellow and blend.

8. Enjoy Your Douglas Fir Tip Cider

1. Chill the bottles in the refrigerator before opening and enjoying your unique homemade cider.

As with any fermentation process, cleanliness and proper sanitation are essential to avoid contamination.

Adjust the recipe according to your taste preferences, and feel free to experiment with different types of apple juice and levels of sweetness.