Juniper Rosemary Gruit - Beer Recipe - Brewer's Friend

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Juniper Rosemary Gruit

129 calories 9.6 g 330 ml
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.68 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 129 calories (Per 330ml)
Carbs: 9.6 g (Per 330ml)
Created: Tuesday June 27th 2023
1.043
1.005
5.0%
0.0
26.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Liquid Malt Extract - Dark1.4 kg Liquid Malt Extract - Dark 35 30 46.4%
1.42 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)1.42 kg Belgian Candi Syrup - Dark (80L) 32 80 47%
200 g Brown Sugar200 g Brown Sugar 45 15 6.6%
3.02 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 g Juniper Berries Spice Boil 20 min.
5 g Rosemary Herb Boil 40 min.
1 tsp Go-Ferm Other Other 0 min.
1 tsp Fermaid AT Other Other 0 min.
 
Yeast
- Lalvin K1-V1116
Amount:
5 Grams
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 90.6 g       Temp: 12 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Wainui Filtered Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
29 0 0 23 4 31
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 23.5 L) 23.5
Volume increase from sugar/extract (early additions) 2.2
Pre boil volume (equipment estimates 25.7 L) 25.7
Boil off losses -5.7
Post boil volume 20
Going into fermentor 20
Total: 23.5  
Equipment Profile Used: System Default
 
Notes

Apologies to the owner of the account mad fermentor, i accidentally signed up with the wrong email address only realizing my mistake when i signed out and found i was unable to sign back in.

This is a gruit recipe its a work in progress which i will expand on in time.

The Go-Ferm and Fermaid AT are for rehydrating the yeast. The yeast is a wine yeast it turns out it can be used to brew beer as it eats certain sugars most wine yeast wont. I found out about K1V-1116 through a reddit page https://www.reddit.com/r/Homebrewing/comments/czbqsr/an_underlooked_yeast_k1v1116/

The candi sugar syrup i made myself adding 1 table spoon of LME 1/2 a teaspoon of Go-Ferm and around half of Fermaid AT.

Some good instruction in how to make candi sugar can be found here https://suigenerisbrewing.com/index.php/2013/09/10/making-belgian-candi-sugar/ and the syrup process https://joshthebrewmaster.wordpress.com/2010/12/01/how-to-make-belgian-candi-syrup/

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  • Last Updated: 2023-06-28 14:06 UTC