Gruit ale basic recipe
Type of Spiritual Experience
More recipes can be obtained from this website - The Gruit Ale revival site
A description of the experience
Gruit ale Basic recipe
BREWING DETAILS - Yarrow
- Parts used: The whole plant, preferably dried leaves and flowers.
- Aroma & taste: A rather bitter, astringent taste with a mild aroma.
Its taste is not overwhelming and is quite delicious in brewing, especially if the
aromatics are brought into the ale.
- Brewing method: Yarrow brings both a complementary bittering action and preservative action through its antimicrobial, antibacterial, and antiseptic properties. The tannins and astringent action being stronger in the leaves, these should be boiled as with hops.
On the other hand, the flowering head of the plant contains delicate aromatics that
would be lost in the boil, hence it is recommended to steep the flowers in the hot
wort as it cools, or simply add them to the fermentation vessel in the same manner as dry hopping.
- Final volume: 5.5 gallons / 21L
- Original gravity: 1.088
- Final gravity: 1.028
- Potential alcohol: 8%
- 13 pounds / 6 Kg english pale malt
- 4 pounds / 2 Kg crystal malt
- 3 pounds / 1.3 Kg German pilsner malt (roasted at 350°F / 175°C for 20min)
- 2 pounds / 1 Kg German Munich malt
- ¾ cups corn sugar for priming
- 1 tbs. irish moss
- 2 onces / 50-60g of Yarrow
- 2 onces / 50-60g of Wild rosemary
- 2 onces / 50-60g of Bog myrtle
- Wyeast 1028 London Ale
1. Mash in grains in 5½ gallons of water at 180°F / 80°C.
2. Perform saccharification rest for 85 minutes at 156°F / 70°C.
3. Mash out for 10 minutes at 165°F / 74°C.
4. Sparge with 6 gallons / 23L at 170°F / 76°C.
5. Collect wort into brew kettle and boil for 30 minutes before adding gruit herbs.
6. Add 1 once / 28g of each of each herb for a 30 minute boil.
7. Strain and cool to 70°F / 21°C, pour in fermenter and add yeast.
8. Hang the remaining 1 once / 28g of each herb in a muslin bag in the fermenter.
9. Ferment until complete, siphon into bottles, prime and cap.