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I Am Gruit Spiced Ale

265 calories 25.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 100 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.2 gallons
Post Boil Size: 9.7 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 265 calories (Per 12oz)
Carbs: 25.8 g (Per 12oz)
Created: Wednesday May 27th 2020
1.080
1.018
8.2%
0.0
13.1
n/a
102.97
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row $ 1.00 / lb
$ 20.00 		37 1.8 64.5%
10 lb American - Caramel / Crystal 20L10 lb Caramel / Crystal 20L $ 2.29 / lb
$ 22.90 		35 20 32.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) $ 4.99 / lb
$ 4.99 		41 1 3.2%
31 lbs / $ 47.89
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Yarrow $ 2.99 / oz
$ 4.49 		Spice Boil 1 min.
1.50 oz Marsh rosemary $ 6.00 / oz
$ 9.00 		Spice Boil 1 min.
1.50 oz Sweet gale $ 0.84 / oz
$ 1.26 		Spice Boil 0 min.
1.50 oz Yarrow $ 2.99 / oz
$ 4.49 		Spice Boil 90 min.
1.50 oz Marsh rosemary $ 6.00 / oz
$ 9.00 		Spice Boil 90 min.
1.50 oz Sweet gale $ 0.84 / oz
$ 1.26 		Spice Boil 90 min.
0.75 oz Sweet orange peel $ 2.29 / oz
$ 1.72 		Flavor Boil 10 min.
0.75 oz Corriander $ 1.99 / oz
$ 1.49 		Spice Boil 15 min.
0.75 oz Sweet orange peel $ 2.29 / oz
$ 1.72 		Flavor Boil 15 min.
1.50 oz Lemon peel $ 1.79 / oz
$ 2.69 		Flavor Boil 15 min.
$ 37.10
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
2 Each
Cost:
$ 8.99 / each
$ 17.98
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 256 B cells required
$ 17.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 9.6 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.2 gal Sparge 148 °F 168 °F 108 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.2 gal (48.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.2 gal (0.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing strike water volume to 9.6 gal (38.4 qt) and adding 1.65 gal (6.6 qt) sparge/top-off. 11.25 45  
Strike water volume at mash thickness of 1.5 qt/lb 11.25 45  
Mash volume with grains (equipment estimates 13.35 g | 53.4 qt) 13.65 54.6  
Grain absorption losses -3.75 -15  
Remaining sparge water volume 4.87 19.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume 12.2 48.8  
Boil off losses -2.5 -10  
Post boil Volume 9.7 38.8  
Top off amount 0.3 1.2  
Going into fermentor 10 40  
Total: 16.12 64.5
Equipment Profile Used: System Default
 
Notes

Brewing Instructions: (Total Brew Time = 3 hours, 28 minutes. Total Process: 10 days)

Mash

  1. 0 min. – Add 5 gallons of water to mash tun and raise temperature to 148.0º F (64.44º C)
  2. 6 min. – Mash In – place grains (including lactose) into the mash tun and add to water. Hold for 30 minutes.
  3. 37 min. – Raise the temperature of the mash tun to 168.0º F (75.56º C) and hold for 60 minutes.
  4. 98 min. – Mash Out – transfer wort from mash tun to boil.
  5. 108 min. – Mash complete.


    Boil
  6. 0 min. – Add 1-½ ozs each: sweet gale, marsh rosemary, yarrow
  7. 10 min. – Add ¾ oz sweet orange peel
  8. 15 min. – Add ¾ oz coriander seed, 1-½ ozs lemon peel, ¾ oz sweet orange peel
  9. 90 min. – Add 1-½ ozs each: sweet gale, marsh rosemary, yarrow
  10. 100 min. – Stop boil. Use the wort chiller to allow the temperature to drop to 65.0º F (18.3º C) – 70.0º F (21.1º C). Drain chilled wort into two 5-gallon glass fermenters and place a cover over the top. Leave about 1 inch of space to prevent against blow over of the fermenting wort (which can be caused by the yeast).

    Yeast Fermentation and Conditioning

    Yeast Fermentation
  11. As soon as the chilled wort reaches the desired temperature range (65.0º F/18.3º C – 70.0º F/21.1º C), pour the entire contents of the WLP005 British Ale Yeast vials into the glass fermenters.
  12. Place the airlock and stopper on top of each fermenter and secure tightly.
  13. Gently agitate the fermenter back and forth for approximately 1 minute to activate the yeast.
  14. Place the fermenter in a dry place at room temperature (65.0º F or 18.3º C) for 5 – 7 days

    Conditioning
  15. Once the active fermentation has come to a complete stop, transfer the fermented wort into two clean 5-gal. fermenters to remove the dead yeast and cereal. Use a funnel with a strainer to pour the fermented wort into the clean fermenters.
  16. Allow resting for an additional 10 – 14 days. Take a hydrometer reading for the final gravity and keg beer.
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  • Last Updated: 2020-05-27 19:29 UTC