I am Gruit - Beer Recipe - Brewer's Friend

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I am Gruit

181 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 30 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 29.42 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Petrik Saari
Hop Utilization: 99%
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Thursday August 11th 2022
1.055
1.012
5.6%
0.0
4.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Viking - Pilsner Malt5 kg Pilsner Malt 37 1.9 70.4%
1.70 kg Viking - Wheat Malt1.7 kg Wheat Malt 38 2.5 23.9%
0.40 kg Viking - Dextrine Malt0.4 kg Dextrine Malt 33 1.8 5.6%
7.10 kg / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Gorse Herb Boil 10 min.
50 g Yarrow Herb Boil 10 min.
50 g Honeysuckle Herb Boil 10 min.
50 g Heather Herb Boil 10 min.
50 g Clover Herb Boil 10 min.
50 g Dwarf Sedge Herb Boil 10 min.
50 g Gorse Herb Primary 7 days
50 g Yarrow Herb Primary 7 days
50 g Honeysuckle Herb Primary 7 days
50 g Heather Herb Primary 7 days
50 g Clover Herb Primary 7 days
50 g Dwarf Sedge Herb Primary 7 days
 
Yeast
Wyeast - British Ale 1335
Amount:
2 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Helsinki, Finland
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
25 L Infusion -- 65 °C 60 min
Out Mash Temperature 65 °C 77 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 10.7
Mash volume with grains 15.3
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 28.2 L) 26.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 29.4
Boil off losses -2.9
Post boil Volume 28
Going into fermentor 28
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

No hops!
IBU ?Unknown?
Herbs should bring acidic and fresh taste. 7 days is not accurate. "Dry Hop" herbs must be left to season and brewers own taste will tell when it is ready!

Transfer to secondary fermenter to balance the taste. May take 1-5 months! (again, brewers taste will tell when it is ready)

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  • Last Updated: 2022-08-11 12:16 UTC