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Gruit ale 2014
Spice, Herb, or Vegetable Beer • All Grain • 5.5 gal
Inspired by Old monastic brews with modern twist. No hops. Aging this one for a while. After 4 weeks: seems a bit too bitter. Wormwood has an intense bitterness. 3 years later... been in the cellar with a airlock. Strong root beer flavors. Still has a strong wormwood bitterness.
December 5, 2014 pm 12:16pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 14 lbs
Pale Ale Malt; Weyermann®
Pale Ale Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)
- .25 lbs
Belgian Special B
Belgian Special B
- .75 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1.5 lbs
Rye Malt; Weyermann®
Rye Malt; Weyermann®
German-grown top-quality rye (2004 harvest). Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.
- .125 lbs
Smoked Malt, Cherry Wood; Briess
Smoked Malt, Cherry Wood; Briess
Intense smoke, smooth, sweet — Cherrywood smoked malt; use in smoke beers or develop complexity and flavor in other styles.
- 2 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1/2 tsp
Wyeast Nutrient - + Supermoss carageenan (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- 1 tbsp
5.2 pH Stabilizer - in Sparge water (omitted from calculations)
5.2 pH Stabilizer
Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.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
Base Malt: 7# weyermann ale pale, 4# weyermann vienna, 3# thomasFawcet golden promise. Mash: 10 gallons filtered tap water (Rocky Mountain reservoir-soft) 2.5 gallons @ 158 F. = 130F.(30 min). Add 2.0 gallons at 180 F. = 155 F. Add 0.75 gallons boiling water to mash out = 168 F. Recirculate 15 minutes Boil 2 hours. Wyeast nutrient added to ten minutes of boil. Gruit: boil for 60 min: Whole Black Cardamom Pod, crushed .5 g. Ginger Root, dried 5 g. Fresh yarrow greens and tops: 28.35 g. Dried yarrow tops 21 g. Wormwood Dried 14 g Grains of paradise .5 g. Licorice Root Dried 5 g. Indian Coriander: 2 g. Fresh rosemary 1 g. Sparge=5 gallons at 170 F (50 min.). + sugar and water in boil kettle to bring to 7 gallons. 90 min. boil. Pitch at 65 F, allow to rise as high as 72 F. Fermented for 3 weeks at 68 F.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.008 | 0.995 - 1.035 | |
| Color: | 30.0 SRM | 1 - 50 | |
| Alcohol: | 8.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 | |
Discussion
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