My wife picked up a bottle of Douglas Fir syrup after Christmas at a big discount and thought I'd like to brew with it. Quite right too. I've tried to keep the beer fairly neutral to let the fir taste show through the malt and hops, but at the same time I wanted a beer I'd enjoy drinking in case the syrup was too subtly flavoured.
The three parts American refer to; Cascade hops from Oregon; the Douglas Fir originally from the North American west coast & the yeast is specifically for West Coast style ales.
Mash: 1 hour at between 69 - 65°C
2 Kg Pale malt
90g Crystal malt
Boil: 50 mins
250ml of Douglas Fir syrup (water, sugar, citric acid, Douglas Fir)
25g Cascade hops (a/a 7.5%) 30 mins before end of boil
25g Cascade hops 10 mins before end of boil
The wort was then chilled to 18°C and splashed through 2 colanders to aerate it into the FV. 12 litres of wort were collected at an OG of 1.048 & a sachet of Mangrove Jack's M44 yeast was sprinkled across the top. This should give a beer of around 4.7% alcohol.
Dry hops removed after 6 days of fermentation. Bottled after 7 days in the fermentation vessel.
No final gravity measurement was taken as I didn't brew enough beer to stop the hydrometer touching the bottom of the FV. The beer was a little cloudy, which may be down to me not using Irish Moss at the end of the boil. In my experience it just means that the beer will take an extra week to clear once bottled.
Verdict on bottling - the pine flavour is present but gentle. The Cascade hops are certainly present too, but again with restraint. A little toffee sweetness - but not necessarily diacetyl - is present. Not bad at all.