Spruce Amber beer is in my regular rotation.
Can you post your recipe?
Note, I do 30 minute boil. Mash temp 153. The yeast I use is some I wrangled from a Cherry Blossom. I found the 90 minute whirlpool to be great. I have the pump on for 30 and let it stew another 60 minutes.
6 Gallon Batch
4 lb 4.0 oz - Pale Malt (2 Row) USMash (37.0%) - 2.0 SRM
4 lb 4.0 oz - Pale Malt, Maris OtterMash (37.0%) - 3.0 SRM
1 lb - Munich II (Weyermann)Mash (8.7%) - 8.5 SRM
8.0 oz - Biscuit (Dingemans)Mash (4.3%) - 22.5 SRM
8.0 oz - Caramel/Crystal Malt - 80LMash (4.3%) - 80.0 SRM
8.0 oz - Crystal 120, 2-Row, (Great Western)Mash (4.3%) - 120.0 SRM
8.0 oz - Crystal 40, 2-Row, (Great Western)Mash (4.3%) - 40.0 SRM
1.0 oz - Centennial First Wort Addition (27.8 IBUs)
3.00 oz - Spruce Tips Boil 15.0 min
3.00 oz - Spruce Tip Whirlpool 90 min at 185.0 F (0.0 IBUs)