Gruit |
Type: All Grain | Date: 8/28/2003 |
Batch Size: 5.25 gal | Brewer: Doug |
| Boil Size: 7.00 gal | Asst Brewer: |
| Boil Time: 90 min | Equipment: My Equipment |
| Taste Rating(out of 50): 40.0 | Brewhouse Efficiency: 75.00 |
| Taste Notes: Because of the herbs, this beer took about 2 months to come into it's own. Excellent flavor and aroma. |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 8.25 lb | Munich Malt (9.0 SRM) | Grain | 62.26 % | | 3.25 lb | Aromatic Malt (26.0 SRM) | Grain | 24.53 % | | 1.50 lb | Pale Malt (2 Row) UK (3.0 SRM) | Grain | 11.32 % | | 0.25 lb | Chocolate Rye (350.0 SRM) | Grain | 1.89 % | | 2.00 oz | Crystalized Ginger (Secondary 14.0 days) | Misc | | | 1 Pkgs | California Ale V (White Labs #WLP051) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.069 SG | Measured Original Gravity: 1.010 SG |
| Est Final Gravity: 1.018 SG | Measured Final Gravity: 1.005 SG |
| Estimated Alcohol by Vol: 6.65 % | Actual Alcohol by Vol: 0.65 % |
| Bitterness: 0.0 IBU | Calories: 43 cal/pint |
| Est Color: 21.2 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Medium Body | Total Grain Weight: 13.25 lb |
| Sparge Water: 2.13 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Single Infusion, Medium Body| Step Time | Name | Description | Step Temp |
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| 60 min | Mash In | Add 16.56 qt of water at 165.9 F | 154.0 F | | 10 min | Mash Out | Add 9.28 qt of water at 196.6 F | 168.0 F | |
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). |
Carbonation and Storage |
| Carbonation Type: Dried Malt Extract | Volumes of CO2: 2.4 |
| Pressure/Weight: 5.6 oz | Carbonation Used: 1 cup |
| Keg/Bottling Temperature: 60.0 F | Age for: 42.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
Instead of hops, this recipe uses herbs.
In the boil for 1 hour add: 1oz. Lungwort - 1oz. Astragalus - 1oz. Lemongrass - .75oz. Motherwort - .25oz. Agrimony - .25oz. Mugwort.
Use 1oz. Lemongrass to dry herb in the secondary.
You may find other recipes for gruit that have sweet gale and wild rosemary. It's best to make a tea with your herbs to get the effect you wish to impart on your brew. Most herbs can be had at www.wildweeds.com.
Simmer the 2oz. of crystalized ginger in a quart of water, cool and add to secondary. Don't use dried or fresh ginger, the taste is much stronger from them.
I suggest using a lager yeast or a Calif. Common to help keep a smoothness to the beer. Best of luck!! Age 6-8 weeks |
