Anomaly (Gruit Ale + Hops) - Beer Recipe - Brewer's Friend

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Anomaly (Gruit Ale + Hops)

235 calories 19.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cian Black
Calories: 235 calories (Per 330ml)
Carbs: 19.3 g (Per 330ml)
Created: Monday July 27th 2015
1.077
1.012
8.5%
6.1
30.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 60%
0.65 kg Flaked Barley0.65 kg Flaked Barley 32 2.2 8.7%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 550 4%
1.40 kg German - Dark Munich1.4 kg Dark Munich 36 10 18.7%
0.65 kg German - Dark Wheat0.65 kg Dark Wheat 39 6.5 8.7%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Saaz28 g Saaz Hops Leaf/Whole 3.5 First Wort 0 min 6.14 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
56 g Bog Myrtle (Sweetgale) Herb Boil 30 min.
56 g Yarrow Herb Boil 30 min.
20 g Wild Rosemary Herb Boil 30 min.
20 g Lavender Flowers (5 days in Secondary) Herb Secondary --
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 294 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 1/4 cup       CO2 Level: idk Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.5
Mash volume with grains 27.5
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 12.7 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

The 5 d for the Lavender is 5 days in the Secondary Fermenter.

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  • Public: Yup, Shared
  • Last Updated: 2015-07-27 19:31 UTC