Here’s a homebrewing recipe I have been working on for a Christmas Ale.

0.25 lbs. American Caramel 120°L
0.75 lbs. American Chocolate Malt
0.25 lbs. American Caramel 40°L
2.5 lbs. Dry Light Extract
3.3 lbs. Liquid Amber Extract
0.4 oz. Chinook (Pellets, 13.00 %AA) boiled 60 min.
0.50 oz. Challenger (Pellets, 8.00 %AA) boiled 15 min.
0.50 oz. Spruce Essence
Yeast : White Labs WLP001 California Ale

Steep the Caramel and the Chocolate grains in 160 degree water for 30 minutes. Bring to boil and add extracts and Chinook hops.

After boil, bring wort to 70 degrees and pitch yeast. At the end of fermentation (probably two weeks ), add spruce essence. Bottle or keg your beer.

I would go easy on the spruce essence though. For my tastes, it should be more of a “hint” of spruce.