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Beer recipe - Gruit Ale
| ABV | 4.8% | Color | 25 EBC |
Description
Gruit, a mixture of herbs and spices used to balance the malt sweetness, flavour, and aromatize beer before the use of hops in the Middle Ages (as well as a means of taxing beer production) is no longer popular. And yet great beer can be brewed with it.
This recipe presents a golden coloured beer, with malt sweetness and a great harmony with the aromas and flavours brought by the added Gruit. This beer is refreshing and should be served fresh.
Gruit, a mixture of herbs and spices used to balance the malt sweetness, flavour, and aromatize beer before the use of hops in the Middle Ages (as well as a means of taxing beer production) is no longer popular. And yet great beer can be brewed with it.
This recipe presents a golden coloured beer, with malt sweetness and a great harmony with the aromas and flavours brought by the added Gruit. This beer is refreshing and should be served fresh.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 70% / 12.7 kg |
| Château Munich | 20% / 3.6 kg |
| Château Crystal® | 10% / 1.8 kg |
YEAST
| SafAle US-05 | 80 g |
GRUIT
| Juniper berries | 250 g |
| Caraway | 25 g |
| Rosemary | 15 g |
| Cloves | 15 g |
| Cardamon | 15 g |
| Bay | 3 leaves |
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 3.0 L/kg |
Mash-in at 67°C.
Rest for 50min at 67°C.
Rise to 72°C at 1°C/min.
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min.
Rest for 2min at 78°C to mash out.
Once the mash is done, filter and sparge with water at 78°C.
Rest for 50min at 67°C.
Rise to 72°C at 1°C/min.
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min.
Rest for 2min at 78°C to mash out.
Once the mash is done, filter and sparge with water at 78°C.
Step 2: Boiling
Boil for 60min.
Gruit addition: After 10min add Gruit.
Whirlpool to remove the trub.
Boil for 60min.
Gruit addition: After 10min add Gruit.
Whirlpool to remove the trub.
| Total evap | 6% | Batch size | 100L | OG | 10.8oP | Efficiency | 80% |
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 1 day then rise to 22°C. Once the fermentation is done (FG reached and off flavours removed – about 7 days), drop the temperature to 8°C and rest for 1 day and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 1 day then rise to 22°C. Once the fermentation is done (FG reached and off flavours removed – about 7 days), drop the temperature to 8°C and rest for 1 day and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
| Attenuation | 80% | FG | 2.14oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast and carbonate until 4.7 g/L of CO2. The beer is ready for packaging and drinking. Enjoy!
For refermentation in the bottle, add brewing sugar and SafAle F-2.
Cold age the beer at -1°C for 5 days, remove the residual yeast and carbonate until 4.7 g/L of CO2. The beer is ready for packaging and drinking. Enjoy!
For refermentation in the bottle, add brewing sugar and SafAle F-2.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
