Stonehenge Gruit Ale - Beer Recipe - Brewer's Friend

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Stonehenge Gruit Ale

239 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.75 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Saturday September 4th 2021
1.072
1.018
7.1%
0.0
25.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27 lb Crisp Malting - Extra Pale Maris Otter27 lb Extra Pale Maris Otter 37.5 2 84.4%
1 lb Bairds - Chocolate Malt1 lb Chocolate Malt 31 500 3.1%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.1%
3 lb United Kingdom - Crystal 55L3 lb Crystal 55L 34 55 9.4%
32 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16.50 g Sweet Gale Herb Mash --
16.50 g Marsh Rosemary Herb Mash --
16.50 g Yarrow Herb Mash --
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.75 gal (55 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.75 gal (7 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.56 gal (58.24 qt). Suggest reducing strike water volume to 9.44 gal (37.76 qt) and adding 2.56 gal (10.24 qt) sparge/top-off. 12 48  
Strike water volume at mash thickness of 1.5 qt/lb 12 48  
Mash volume with grains 14.56 58.2  
Grain absorption losses -4 -16  
Remaining sparge water volume 6 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 13.75 55  
Boil off losses -2.25 -9  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 18 72
Equipment Profile Used: System Default
 
Notes

Special Instructions / Notes:
Gruit is a mixture of herbs and spices that were used in times before hops. These herb mixtures were controlled and taxed by the Catholic Church and various Royal Guilds. As hops were introduced in the late 1400's gruit began to be phased out of use. Today there is a renewed interest in gruit ales for their unique flavors and possible medicinal/narcotic effects.

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  • Last Updated: 2021-09-04 19:19 UTC