Barley Gruit - Beer Recipe - Brewer's Friend

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Barley Gruit

199 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
4.00 (1 Review)

Calories: 199 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Sunday February 16th 2020
1.061
1.009
6.8%
17.3
7.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 62.5%
8 oz Canadian - Honey Malt8 oz Honey Malt 37 25 4.2%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 4.2%
8 oz Belgian - Aromatic8 oz Aromatic 33 38 4.2%
3 lb Honey3 lb Honey 35 2 25%
192 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.6 Boil 60 min 6.29 14.3%
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 4.5 Boil 30 min 10.98 28.6%
2 oz Tettnanger2 oz Tettnanger Hops Leaf/Whole 4.5 Aroma 0 min 57.1%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 qt Cranberry Juice Flavor Boil 0 min.
1 tbsp Meadowsweet Flavor Boil 0 min.
1 tbsp Yarrow Flavor Boil 0 min.
 
Yeast
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
23907
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 16 0 2 38
Half of the water used was reverse osmosis water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 155 °F 155 °F 60 min
3 gal Fly Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.62 34.5
Equipment Profile Used: System Default
 
Notes

This is my poor man's take on Pat McGovern and Dogfish Head's Kvasir. I followed the recipe in McGovern's book previously (look through my recipes, it is also shared), and was very happy with the result. I'm not much of a wheat beer guy, and the other specialized ingredients were quite pricey, so I tried to scale down here, while keeping with the spirit of the original. Fingers crossed.

After 30 minutes of the boil, remove two cups of wort to a smaller pot. Heat the wort to keep it hot, but do not boil it. Add the yarrow and meadowsweet. Steep this mix until the end of the boil, then strain it into to the kettle.

McGovern, Pat (2017). Ancient Brews: Rediscovered and Re-created. New York, NY: W. W. Norton & Company. pg. 172-4.

https://www.dogfish.com/brewery/beer/kvasir

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  • Last Updated: 2020-02-28 03:52 UTC