I like the idea of Spruce in this recipe. It's a good fit.
I played with a spruced-up beer recipe years ago here:
I only wish I'd added a little more spruce.
I always found setting the PSI at 30 for a keg that just went into the chiller and giving it 36 hours was spot-on in terms of hitting proper carb levels.
A few things that helped my carbonation scores on the higher carb'd beers.
Chill, but don't freeze the bottles. Frosty bottles are like frosty mugs and in my experience tend foster foamy transfers.
I also give my cold bottles a quick cold water rinse. The water tends to "lube" the inner...
Keep them at the same temp in the secondary. Three weeks at those temps will be sufficient for complete fermentation and you should have no risk of over-carbonated bottles. Bottle conditioning at 66 degrees may take some time (70 is ideal), but if you're in no hurry, you should be golden. :mug:
$14.95 dog repellent.
Less chance of going to jail for animal abuse or accidentally scorching your scrotum hairs. Not that there isn't a time and place for the latter. :p