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Rosemary Gruit

Rosemary Gruit

Spice, Herb, or Vegetable Beer • All Grain • 19.50 L

bear2bear

I have plenty of finely ground rosemary. My dietary food restricts eating of meats so that it is not going to be used very much in my cooking. That is the reason why I brew this batch. Rosemary is quite intense in its character, so never use it in a high volume. My original plan was to add 18g of Fuggle for 60 min. boil, but I changed my mind and increased the amount (to 28g) and boil time (FWH and 90 min). I do not recall when I have used T-58 dry yeast last time. It fermented this batch vehemently for the first 3 to 4 days. Now it has been calmed down.

May 19, 2016  06:14am

0.0/5.0 0 ratings

Ingredients (All Grain19.50 L)

  • 3.895 kg American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 0.675 kg American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 0.560 kg German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 0.280 kg Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 0.560 kg Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 0.110 kg Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 29 g Fuggle -4.5 AA% pellets; boiled 90 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 28g Rosemary -Dry, Fine ground. Add to the secondary. (omitted from calculations)

    Rosemary

    Rosemary has a tealike aroma and a piney flavor. Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles.

  • 1tsp Irish Moss -Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • FermentisT-58Safbrew T-58

    FermentisT-58Safbrew T-58

    Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Fuggle hops are added by FWH. The total boil time is 90 min. During the boil, Yarrow 14g is added at 75 min. in order tot boil for 15 min. Also sweet gale 1g is added at the knock-out and rested for 15 min. 2 step temperature mashing with mash-out. Protein rest: at 50C for 30 min, Saccharification rest: at 67C for 60 min., Mash-out: at 75.6C for 10 min. Brewed on 5/9/16. OG was 1.072.

Style (BJCP)

Category: 21 -Spice/Herb/Vegetable Beer

Subcategory: A -Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.062 1.026 -1.120
Terminal Gravity: 1.012 0.995 -1.035
Color: 19.7 SRM 1 -50
Alcohol: 6.5% ABV 2.5% -14.5%
Bitterness: 24.0 IBU 0 -100

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