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.

Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
T:  +32 (0) 87 66 20 95 info@castlemalting.com www.castlemalting.com

RECIPE FOR 100L

MALT

YEAST

GRUIT

Mashing temperature

Step 1: Mashing
Mash-in and follow the profile below:

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.

Step 2: Boiling
Boil for 60min.
Gruit addition: After 10min add Gruit.
Whirlpool to remove the trub.

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.

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.