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brown gruit ale
Specialty Beer • Extract • 5 gal
This is our brown ale style Gruit Beer! Gruit(or sometimes grut) is an old fashioned pre-hops herb mixture used for bittering, preserving, and flavoring beer. It was "primarily a combination of 3 mildly to moderatly narcotic herbs: sweet gale(Myrica gale), also called bog myrtle, yarrow(achillea millefolium), and wild rosemary(Ledum palustre).
March 10, 2004 am 01:07am
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Ingredients (Extract, 5 gal)
- .75 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .125 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 7.5 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 7.5 g
7.5 grams Myrica gale, Ledum palustre, Yarrow - (omitted from calculations)
7.5 grams Myrica gale, Ledum palustre, Yarrow
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Notes
Gruit(or sometimes grut) is an old fashioned pre-hops herb mixture used for bittering, preserving, and flavoring beer. It was "primarily a combination of 3 mildly to moderatly narcotic herbs: sweet gale(Myrica gale), also called bog myrtle, yarrow(achillea millefolium), and wild rosemary(Ledum palustre). This beer stimulating, mildly hallucinegenic(more of a silly body feeling than visual) , and highly intoxicating. Boil 7.5 grams Myrica gale, 7.5 grams Ledum palustre and 7.5 grams Yarrow in the wort for an hour and leave in primary fermenter. Other adjunct herbs used in gruit were juniper berries, ginger, caraway seed, aniseed, nutmeg, and cinnamon. It was really hard to find a source for the 2 herbs beside yarrow but I finnally came across wild weeds http://www.wildweeds.com/herbs/index.html#Top
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 17.6 SRM | 1 - 50 | |
| Alcohol: | 5.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 | |
Discussion
other herbs
2004-04-20 9:12am
wormwood and valerian were probably also used but their use was limited by the fact that they are EXTREMELY bitter, and wormwood also went into absinthe recipes and is very hallucinogenic.
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