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Sweet Orange Gruit Ale

Sweet Orange Gruit Ale

Spice, Herb, or Vegetable Beer • Extract • 5.75 gal

Steve Cook

Gruit Ales are different from hopped ales because the Gruit Herbs wake you up where hops make you sleepy, they really knew there stuff back in the middle ages. This came out with an orange/yarrow taste up front and about 7.5% alc and it does wake you up.

June 21, 2002 pm 12:02pm

0.0/5.0 0 ratings

Ingredients (Extract, 5.75 gal)

  • 1 lbs American Vienna

    American Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • .5 lbs Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 6 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 1 lbs Candi Sugar Clear

    Candi Sugar Clear

    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.

  • 1.5 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1 lbs Malto Dextrin

    Malto Dextrin

    Adds body and mouthfeel. For all extract beers. Does not ferment.

  • .3 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 1 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 3 oz Yarrow - (omitted from calculations)

    Yarrow

  • 0.5 oz Marsh Rosemary - (omitted from calculations)

    Marsh Rosemary

  • 2 g Myrica Gale - (omitted from calculations)

    Myrica Gale

  • White Labs WLP400 Belgian Wit Ale

    White Labs WLP400 Belgian Wit Ale

    Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.

Notes

2.5 tsp yeast nutrients in boil at 60 mins 1.5 oz Yarrow in boil at 60 mins 0.5 oz Marsh Rosemary in boil at 10 mins 2 grams Myrica Gale in boil at 10 mins 1 oz Coriander course ground in boil at 10 mins 1 lb Malto Dextrin in boil at 10 mins 2 whole large Navel Oranges (chopped) at end of boil, into wort cooled to 170f (Calculated as Lt Brn Sugar) 1.5 lbs Honey at end of boil into cooled wort at 170f 1.5 oz Yarrow dry-herbed in primary 1/2 Vanilla Bean (Broken into 1/2in pieces) dry-herbed in primary 5 oz Corn Sugar for priming 1 tsp Heading Agent for priming

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.088 1.026 - 1.120
Terminal Gravity: 1.019 0.995 - 1.035
Color: 12.5 SRM 1 - 50
Alcohol: 9.2% ABV 2.5% - 14.5%
Bitterness: 0.0 IBU 0 - 100

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