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Tweaked St.Emilian's Day Gruit
Spice, Herb, or Vegetable Beer • All Grain • 19.50 L
My recipe is based on that in the following site: http://www.gruitale.com/rec_st_emilian_gruit.htm. I added a lb of honey to the original one and adjusted the amount of grains to achieve the OG 1.090 under my brewing method. I planned to use the Danster Nottingham Ale yeast first, but changed to the Burton Ale yeast, since I was very curious about this yeast. It would have been better if I added a yeast nutrient, since the high gravity of the wort would be very stressful for English ale yeasts.
March 20, 2010 pm 06:51pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 7.0 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.47 kg
Crystal 75; Bairds Malt
Crystal 75; Bairds Malt
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
- 0.47 kg
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.46 kg
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 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.
-
White Labs WLP023 Burton Ale
White Labs WLP023 Burton Ale
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a
Notes
Brewed on 3/15/10. The OG was 1.110. This recipe uses no hops, only herbs and spices. They are added as follows. At boil: to boil for 60 min. Mugwort 60g Yarrow 30g to boil for 30 min. Honey 460g Sweet Gale 1g to boil for 15 min. Yarrow 30g to boil for 5 min. Heather Tips (Dried) 60g At primary: Juniper Berries (cracked) 25 pieces At secondary: Mugwort 1/2 tsp Yarrow 1/2 tsp Sweet Gale 1g Juniper Berries (cracked) 50 pieces The following is the brewing procedure. 1. Mash for 90 min. at 67-69C, then sparge with 15.2 litters at 77C. 2. Boil for 90 min. Then chill and rack to the primary fermenter. Juniper berries should be placed at the bottom of the fermenter before racking. 3. After 4-6 weeks, rack to the secondary. Dry herb as scheduled. Juniper berries should be placed at the bottom of the fermenter before racking. 4. After 4-6 weeks (when fermentation appears to be complete) rack to the tertiary. Age at least 6 months. 5. Prime and bottle. Wait 6-8 weeks before serving.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.090 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.017 | 0.995 - 1.035 | |
| Color: | 16.2 SRM | 1 - 50 | |
| Alcohol: | 9.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 | |
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