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Juniper Rosemary Gruit

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

Original Gravity:

1.043

Final Gravity:

1.005

ABV (standard):

5.0%

IBU (tinseth):

0.0

SRM (morey):

26.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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)	32	80	47%
200 g	Brown Sugar200 g Brown Sugar	45	15	6.6%
3.02 kg / $ 0.00

Other Ingredients

Amount	Name	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

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/

Last Updated and Sharing

238

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Brews

Public: Yup, Shared
Last Updated: 2023-06-28 14:06 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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