AGAVE SPRUCE LAGER (3 gallons) Mash: 6 lb American two-row malt Burton salts Boil: 3 lb Agave nectar 0.5 oz Cascade hops (10 min) 1 tsp Irish moss (10 min) 1 tsp Spruce extract (end of boil) Wyeast American lager Original specific gravity: 1.074 Final specific gravity: 1.000 Primary fermentation: 8 days in glass 12 hours at room temp app. 45-50 degrees thereafter Secondary fermentation: 34 days in glass at app. 45-50 degrees Comments: Agave contributes good sweetness, some subtle characters not readily distinguished. Sometime I'll do a version without the spruce to see what it's like. Tastes great overall, though.