Basic Gruit Ale - Beer Recipe - Brewer's Friend

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Basic Gruit Ale

229 calories 19.3 g .5 L
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 67% (brew house)
Source: http://www.gruitale.com/rec_basic_gruit.htm
Calories: 229 calories (Per .5L)
Carbs: 19.3 g (Per .5L)
Created: Tuesday March 18th 2014
1.050
1.008
5.5%
0.0
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pale Ale2.5 kg Pale Ale 39 2.3 50%
1 kg United Kingdom - Crystal 15L1 kg Crystal 15L 34 15 20%
0.75 kg German - Pilsner0.75 kg Pilsner 38 1.6 15%
0.75 kg German - Munich Light0.75 kg Munich Light 37 6 15%
5 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Yarrow Herb Boil 30 min.
12 g Wild rosemary Herb Boil 30 min.
12 g Bog myrtle Herb Boil 30 min.
12 g Yarrow Herb Secondary --
12 g Wild rosemary Herb Secondary --
12 g Bog myrtle Herb Secondary --
 
Yeast
White Labs - European Ale Yeast WLP011
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 195 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.5
Mash volume with grains 18.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 17.1 L) 9.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 19
Boil off losses -5.7
Post boil Volume 21
Going into fermentor 21
Total: 24.9  
Equipment Profile Used: System Default
 
Notes

Optional: Roast pilsner malt @ 175°C for 20min

Herbs for secondary are for "dry-herbing".

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  • Last Updated: 2014-07-07 16:48 UTC