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Gruit -The First Brew-
Spice, Herb, or Vegetable Beer • All Grain • 21.00 L
This is my first brew of qruit. The recipe is based on the "Basic Gruit Ale" found at http://www.gruitale.com. I tweaked the recipe so that (1) a bittering hop was used, (2) the pilsner malt was not toasted as suggested, but a part (240g) of it was replaced by the smoked pale malt. I also adjusted the suggested brewing procedure so that volume of mashing water became 25.75 litters, and that of sparging water was 19.2 litters. The yeast used was the sediments from my previous batch of the smokey mild ale.
December 15, 2009 pm 10:27pm
0.0/5.0 0 ratings
Ingredients (All Grain, 21.00 L)
- 6.00 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 2.00 kg
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1.06 kg
German 2-row Pils
German 2-row Pils
- 0.24 kg
German Smoked
German Smoked
Earthy, rich smoke flavor
- 1.00 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 14.0 g
Fuggle - 4.3 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 tsp
Irish Moss - Boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 0.5 tsp
Wyeast Nutrient - Boil for 10 min. (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Wyeast 1275 Thames Valley Ale™
Wyeast 1275 Thames Valley Ale™
Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced.
Notes
2-step mashing with a protein rest. Heat 25.75 litters of water to 63C, mash in at 55-57C and hold for 30 min. Then raise to 68-70C and hold for 120 min. Mash out at 76C for 15 min. Sparge with 19.2 litters of water at 78-80C. Boil for 90 min. Two herb packs are added separately, one into the boiling wort, the other into the primary fermenter. Both packs contain the same ingredients: Yarrow 28g, Wild Rosemary 28g, Sweet Gale 1g. The pack #1 is added during the boiling procedure to boil for 15 min. The pack #2 is put in the primary fermenter, and will sit there until the fermentation is complete. Brewed on 12/14/09. The finally collected volume was 20 litters, so I added a litter of cold water. The OG was 1.114. I fallen asleep during the mashing procedure for an hour, and the mash had been left over 72C for most of that time. I was afraid that it might result in an imperfect saccharization, but the OG did not show it. However, it might have contributed to a bad flavor. I continued the mashing for another hour at 65-67C. I adjusted the volume of the sparging water to 19,2 litters (normally I use 15.2 litters) by refering to the original recipe. It turned out that the volume was too big, so that I got 32 litters of wort. I needed to boil for 210 min., the firsr 120 min. was consumed just to boil down to the planned 26.87 litters.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.104 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.020 | 0.995 - 1.035 | |
| Color: | 15.7 SRM | 1 - 50 | |
| Alcohol: | 11.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 8.4 IBU | 0 - 100 | |
Discussion
Bottled & Tasted
2010-05-05 12:19pm
Bottled on 2/10/10. The FG was 1.046, far higher than the target 1.027. Tasted after 3 weeks. It tasted very tart on palate, and had a herbal complexity. The herbal taste was very intense. Absolutely not for ladies, contrary to what I expected. This beer might need to age for a relatively long period in order to round off that wildly strong herbal flavor.
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