when I did my last spruce ale, I did just pale and C55 malt, magnum for slight bitterness, IBUs came in around 25 and added 1oz spruce tips at 45min, no crush no nothing, just toss em in. This was a 1gal experimental batch and it came out suprisingly well. several people who tried it actually liked it and asked me to make it again.
the first time I made it I added the spruce in at 60min, didn't get much out of it. I would suggest going lightly and you can always add more with the next batches if you feel necessary.
Thanks for the input. So you used 1 oz at 45 min for a 1 gallon batch?
I was looking back at another string where someone used 4 oz at 60 min with good results. I am kind of treating it like hops late in the boil and hoping to extract some flavor and aroma more than anything else. I am curious if anyone has any experience adding it post fermentation...
It seems there is a lot of conflicting opinions out there which makes it hard to know exactly which route to go.