Amber Gruit Beer Recipe | All Grain Spice, Herb, or Vegetable Beer | Brewer's Friend

Amber Gruit

160 calories 15 g 12 oz
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Pandy Grelps
Rating:
5.00 (1 Review)

Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Saturday June 20th 2015
1.049
1.010
5.1%
0.0
11.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb American - Pale 2-Row4.25 lb Pale 2-Row 37 1.8 47.2%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 11.1%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 11.1%
2.25 lb Belgian - Pilsner2.25 lb Pilsner 37 1.6 25%
0.50 lb German - Spelt Malt0.5 lb Spelt Malt 37 2 5.6%
9 lbs / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.4 gal Strike-In Infusion -- 137 °F 30 min
Sacch Rest Infusion -- 151 °F 60 min
Fly Sparge Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 oz Mustard Root Spice Boil 1 hr.
0.75 oz Mustard Seed Spice Boil 1 hr.
0.25 oz Mugwort Spice Boil 45 min.
0.80 oz Mustard Greens Spice Boil 30 min.
0.10 oz Mugwort Spice Boil 10 min.
0.25 oz Bitter Orange Peel Spice Boil 5 min.
0.25 oz Coriander Spice Boil 5 min.
1 oz Pineapple Flower Spice Boil 5 min.
1 oz Elderflower Spice Boil 2.5 min.
1 oz Pineapple Flower Spice Boil 0 min.
8 oz Honeysuckle Spice Other --
0.10 oz Elderflower Spice Other --
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Boston, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 31 19 9 41
Mash Chemistry and Brewing Water Calculator
 
Notes

Amber gruit with a selection of freshly-foraged ingredients plus some other odds-and-ends.

Mash Schedule:

-Strike-In @ 137 F (4.4 gal @ 147 F) for 30 min
-Sacch Rest @ 151 F (recirculate w/ boiling) for 60 min
-Sparge @ 168 F to collect 3.5 gal wort
-Recirculate to collect 3 gal for 6.5 gal total


Notes:
-Potentially "dry-hopping" with an as-yet-undetermined amount of honeysuckle by adding it to primary.

6/27/15: Just brewed this one. Perfectly nailed all temps and times as well as post-boil gravity. Our first to feature zero hops and a ton of weird herbs that were foraged by Debbie, one of Pat's Barismo regulars.

7/4/15: Happy Independence Day; to celebrate, we've pulled a sample of this wonderfully weird beer. Fermented down to 1.010 (narrowly missing the 1.008 we wanted, but we'll take it as it's still fairly well-attenuated and we have the "dry-hopping" [aka a tea of honeysuckle and some more elderflower] ready). The nose is biscuity, slightly estery and spicy. The additions of the different herbs are fairly muted, but the beer drinks very well-balanced and surprisingly bitter for having no hops. The mustard and mugwort lend a funky, earthy flavor while the late additions of pineapple flower, though more muted than they seemed initially when the beer went into the fermenter, make the flavor slightly brighter and more floral. Some residual sweetness is notable, but the yeast strain is dry and chalky, with some nutty and woodsy notes in the finish as well. Once this conditions and carbonates, it's going to be nuts. You heard it here first.

7/10/15: Seems that our gruit has a lacto ferm going on. Must have stemmed from careless handling of honeysuckle during "dry hop" addition. We added some more elderflower into the honeysuckle boil but must not have been hot enough to sterilize before we 86'd it back out. Luckily it's absolutely amazing with a slight tartness, and the honeysuckle really comes thru in the finish.

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  • Last Updated: 2015-07-11 14:37 UTC
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kaito 11/29/2018 at 12:31am
5 of 5




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