The only other topic I found on this was here: Using pine in beer - it was asked nearly 10 years ago and didn't have the answers.
Does anyone have experience with using pine in their brewing and if so, What was your method and how much (even roughly) would you say is an ideal ratio of beer/pine? Anything else you can say based on your experience with using pine with brewing? I'm keen to experiment but want to make a decent batch.
I have found that you can add either pine needles or pine buds or use branches with a brew with the following methods (source: https://www.brewingnordic.com/new-nordic-beer/brewing-with-juniper-spruce-fir-pine/):
- Infuse the ingredients in hot water. Use the infusion for mashing and sparging
- Add directly it to the wort or fermenter.
- Filter the mash through branches.
- Add the ingredients to the mash.
- Infuse the ingredients in the wort.
- Add branches, berries, or wood to a fermenter, keg, or cask.
I would be looking to add pine needles and/or buds with an infusion in the fermenter, or add them directly to the fermenter. I am still interested in any of the other methods though. I haven't found anything else on quantities except for one forum post here: https://www.beeradvocate.com/community/threads/brewing-with-pine-or-fir-needles.360806/
Quote: " OP refers to the needles as 'pine'; whereas ... they come from a fir. No reason not to use them (other than if the tree was treated / sprayed with chems to preserve freshness). Some folks add them early in the boil. Some add them late. Having brewed a spruce ale ... a little goes along way. Added 1 dry pint of loosely packed tips @15" to a 2.5G batch. On a re-brew ... I'd cut that @least by half."
But this says nothing in terms of method of using the needles, and he was using spruce which may be a stronger or weaker flavour.