Basic Gruit Ale
RECIPE DETAILS

  • Final volume: 5.5 gallons / 21L
  • Original gravity: 1.088
  • Final gravity: 1.028
  • Potential alcohol: 8%

AUTHOR'S NOTES

This beer is modeled on a Scottish Ale. The taste balances quite well between the maltiness, alcohol and gruit herbs. Be sure not to boil all herbs as delicate aromatics and properties will be lost in the process.

INGREDIENTS

Grain bill

  • 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

Extra

  • ¾ cups corn sugar for priming
  • 1 tbs. irish moss

Herbs

Yeast

  • Wyeast 1028 London Ale

METHOD

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.