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Gruit System

Description
Instead of hops, this recipe uses herbs. In the boil for 1 hour add: 1oz. Lungwort - 1oz. Astragalus - 1oz. Lemongrass - .75oz. Motherwort - .25oz. Agrimony - .25oz. Mugwort. Use 1oz. Lemongrass to dry herb in the secondary. You may find other recipes for gruit that have sweet gale and wild rosemary. It's best to make a tea with your herbs to get the effect you wish to impart on your brew. Most herbs can be had at www.wildweeds.com. Simmer the 2oz. of crystalized ginger in a quart of water, cool and add to secondary. Don't use dried or fresh ginger, the taste is much stronger from them. I suggest using a lager yeast or a Calif. Common to help keep a smoothness to the beer. Best of luck!! Age 6-8 weeks

Details

Beer Style
23A Specialty Beer (BJCP)
Brewing Method
All grain 
Brew Type
Hybrid 
Recipe Efficiency
75%
Recipe Volume
5.25 gal 
Boil Volume
7 gal 
Boil Time
90 min 
Maximum Extract
488.5 points
Potential Extract
366.4 points (75% from recipe)
Anticipated OG
1.070 SG
Boil SG
1.052 SG (at start of boil)
Anticipated Color
19.6 SRM     
Estimated IBU
0.0 IBU
Estimated FG
1.020 SG
Estimated Alcohol
6.6 %abv
Fermentation
Primary 11 d, Secondary 14 d, and Lager 42 d
Mash
60 m @ 154 tempF and 10 m @ 168 tempF

Style Compliance

23A Specialty Beer
Original Gravity
Unspecified
Final Gravity
Unspecified
Alcohol
Unspecified
Bitterness
Unspecified IBU
Color
Unspecified
 
OG
1.070 SG
FG
1.020 SG
Alcohol
6.6 %abv
Bitterness
0.0 IBU
Color
19.6 SRM
Overall Compliance: 100.0%

Fermentables

Name Amount Color Potential % Grist
Weyermann Dark Munich 8.25 lbs 9.0 °L 37 ppg 62.3 %
Dingemans Aromatic 3.25 lbs 19.0 °L 37 ppg 24.5 %
Briess 2-Row 1.5 lbs 1.8 °L 37 ppg 11.3 %
Dingemans Chocolate 0.25 lbs 340.0 °L 30 ppg 1.9 %
Totals 13.2 lbs 488.5 points 100%

Fermentables

Name: Weyermann Dark Munich
Amount: 8.25 lbs
Color: 9.0 °L
Potential: 37 ppg
% Grist62.3 %
Name: Dingemans Aromatic
Amount: 3.25 lbs
Color: 19.0 °L
Potential: 37 ppg
% Grist24.5 %
Name: Briess 2-Row
Amount: 1.5 lbs
Color: 1.8 °L
Potential: 37 ppg
% Grist11.3 %
Name: Dingemans Chocolate
Amount: 0.25 lbs
Color: 340.0 °L
Potential: 30 ppg
% Grist1.9 %
Totals
Amount: 13.2 lbs
Potential: 488.5 points
% Grist: 100%


Yeast

Name Attenuation When
White Labs WLP051 California V 72 % Primary
Name: White Labs WLP051 California V
Attenuation: 72 %
When: Primary
 
 

Flavorings

Name Amount When Time
Ginger 2 oz Secondary 14 d
Name: Ginger
Amount: 2 oz
When: Secondary
Time: 14 d
 
Recipe Source: Doug