Gruit - Beer Recipe - Brewer's Friend

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Gruit

189 calories 18.4 g 500 ml
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15.68 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 189 calories (Per 500ml)
Carbs: 18.4 g (Per 500ml)
Created: Sunday May 28th 2023
1.041
1.009
4.1%
0.0
13.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg United Kingdom - Pilsen1.5 kg Pilsen 36 1.8 75%
0.20 kg United Kingdom - Oat Malt0.2 kg Oat Malt 28 2 10%
0.30 kg United Kingdom - Crystal Rye0.3 kg Crystal Rye 33 90 15%
2 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g bog myrtle Herb Boil 0 min.
2 g mugwort Herb Boil 0 min.
2 g yarrow Herb Boil 0 min.
2 g yarrow Herb Primary 0 min.
2 g mugwort Herb Primary 0 min.
7 g bog mytle Herb Primary 0 min.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18.6 L) 18.6
Mash volume with grains (equipment estimates 19.9 L) 19.9
Grain absorption losses -2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.7 L) 15.7
Boil off losses -5.7
Post boil Volume 10
Volume into fermentor 10
Total: 18.6  
Equipment Profile Used: System Default
"Gruit" Spice, Herb, or Vegetable Beer recipe by Ruinstoke. BIAB, ABV 4.1%, IBU 0, SRM 13.62, Fermentables: (Pilsen, Oat Malt, Crystal Rye) Other: (bog myrtle, mugwort, yarrow, bog mytle)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-09-09 13:54 UTC