
Seasonal Gruit 2002
Specialty Beer • All Grain • 110 L
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
Ingredients (All Grain, 110 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
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.