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Seasonal Gruit 2002

Seasonal Gruit 2002

Specialty Beer • All Grain • 110 L

fredericus2

This is a gruit beer based on medieval brewing technics. I used lager yeast because of the temperature problem during winter... Schlossbrauerei Dillendorf

December 10, 2002 am 02:02am

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Ingredients (All Grain110 L)

  • 30 kg German 2-row Pils

    German 2-row Pils

  • 0.6 kg Weyermann Carafa® III; Weyermann

    Weyermann Carafa® III; Weyermann

    Carafa I, II and III also are available de-husked. Adds aroma, color and body.

  • 200 g Nepeta hederacea (Alehoof) - (omitted from calculations)

    Nepeta hederacea (Alehoof)

  • 100 g Juniperis communis (Juniper berries) - (omitted from calculations)

    Juniperis communis (Juniper berries)

  • 75 g Coriandrum sativum (Coriander seeds) - (omitted from calculations)

    Coriandrum sativum (Coriander seeds)

  • Wyeast 2007 Pilsen Lager™

    Wyeast 2007 Pilsen Lager™

    A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp.

Notes

Mash in cold. Rest 90 min. at ca. 69°C/156°F. Boil 60 min. Add herbs/spices 30 min. before end of boil. Additionally add 10 g. of Inula helenium. This Gruit Ale was originally done as a high-gravity-mash and lautered with straw.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.073 1.026 - 1.120
Terminal Gravity: 1.014 0.995 - 1.035
Color: 16.2 SRM 1 - 50
Alcohol: 7.8% ABV 2.5% - 14.5%
Bitterness: 0.0 IBU 0 - 100

Discussion

EmeticAle

gruit

2003-06-30 1:57am

I've been brewing gruits too! I'm using myrica gale, bog myrtle and yarrow for my main herbs.

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