Hups Gruit - Beer Recipe - Brewer's Friend

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Hups Gruit

181 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Petrik Saari
Hop Utilization: 99%
Calories: 181 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Sunday May 21st 2023
1.056
1.006
6.6%
0.0
6.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Viking - Rye Malt1.5 kg Rye Malt 38 3.2 26.6%
2.20 kg Viking - Pale Ale Malt2.2 kg Pale Ale Malt 37 2.5 39.1%
0.73 kg Simpsons - Munich Malt0.73 kg Munich Malt 36.8 8 13%
0.40 kg Flaked Rye0.4 kg Flaked Rye 36 2.8 7.1%
0.40 kg Flaked Barley0.4 kg Flaked Barley 32 2.2 7.1%
0.40 kg Oat hulls0.4 kg Oat hulls 0 0 7.1%
5.63 kg / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Lingonberry Flavor Boil 1 hr.
30 g Juniper Berries Flavor Boil 45 min.
20 g Heather flower Flavor Whirlpool 20 min.
10 g Birch leaves Flavor Whirlpool 20 min.
10 g Nettle leaves Flavor Whirlpool 20 min.
10 g Lovage leaves Flavor Boil 45 min.
10 g Angelica root Flavor Sparge 45 min.
10 g Lemon balm leaves Flavor Whirlpool 20 min.
10 g Rosemary Flavor Whirlpool 20 min.
10 g Thyme Flavor Whirlpool 20 min.
50 g Butterfly Pea Flower Other Whirlpool 20 min.
3 g Yeast Nutrient Fining Boil 10 min.
15 g Irish Moss Fining Boil 15 min.
20 g Lemon balm Leaves Flavor Primary 5 days
30 g Heatherflower Flavor Primary 5 days
20 g Birch Leaves Flavor Primary 5 days
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
3 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Helsinki, Finland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Temperature -- 66 °C 60 min
Temperature 66 °C 75 °C 10 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22.5
Mash volume with grains 26.2
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 9.7 L) 9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 25
Boil off losses -5.7
Post boil Volume (equipment estimates 20 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 20
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

Recipe desinged with ChatGPT. Requirements were: no hops, 6%, IBU 50, rye beer, and flavors from Finnish forest herbs and spices. Originally rye malt was 60% from total malt bill, so I had to modify it for our equipment.

Spices in Finnish:
puolukka 500g - bittering
katajan marjoja 30g - bittering
kanervan kukka 20g - wp (dh?)
koivun lehti 10g - wp (dh?)
nokkonen 10g - wp
lipstikka 10g - bittering
väinönputki 10g - bittering
sitruunamelissa 10g - wp (dh?)
rosmariini 10g - wp
timjami 10g - wp

Whirlpool at 75-80°C

Something happened during fermentation and it stopped to 1.016
ABV will be around 5,1%

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  • Last Updated: 2024-05-24 15:43 UTC