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Burn the Witch! Gruit Ale

Burn the Witch! Gruit Ale

Specialty Beer • Partial Mash • 5 gal

brown131

My attempt at a realistic medieval gruit.

January 21, 2007 pm 11:53pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • 7 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 1.5 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • .25 lbs Weyermann Carafa® II; Weyermann

    Weyermann Carafa® II; Weyermann

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

  • 1 lbs Dry Light; Muntons

    Dry Light; Muntons

    Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.

  • .25 oz Heather - (omitted from calculations)

    Heather

  • .25 oz Labrador Tea or Marsh Rosemary - (omitted from calculations)

    Labrador Tea or Marsh Rosemary

  • .25 oz Mugwort - (omitted from calculations)

    Mugwort

  • .25 oz Sweet Gale - (omitted from calculations)

    Sweet Gale

  • .25 oz Yarrow - (omitted from calculations)

    Yarrow

  • Wyeast 1007 German Ale™

    Wyeast 1007 German Ale™

    Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.

Notes

All ingredients are organic. This is a modified Northern German Altbier. 1 tsp. Borage at 60 minutes. Bottle with 3/4 cups corn sugar.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.050 1.026 - 1.120
Terminal Gravity: 1.010 0.995 - 1.035
Color: 16.0 SRM 1 - 50
Alcohol: 5.2% ABV 2.5% - 14.5%
Bitterness: 0.0 IBU 0 - 100

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