| Gruit Ale | Beer recipe |
Description
Gruit, a mixture of herbs and spices used to balance the malt sweetness, flavour, and aromatize beer before the use of hops in the Middle Ages (as well as a means of taxing beer production) is no longer popular. And yet great beer can be brewed with it. This recipe presents a golden coloured beer, with malt sweetness and a great harmony with the aromas and flavours brought by the added Gruit. This beer is refreshing and should be served fresh.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
For further information & service please contact: info@castlemalting.com Brewing is an experiment! Brew your own beer! Send us your recipe, and we’ll be pleased to publish it on our website |
RECIPE FOR 100L
MALT
YEAST
GRUIT
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 67°C.
Rest for 50min at 67°C. Rise to 72°C at 1°C/min. Rest for 15min at 72°C and do the Iodine Test Rise to 78°C at 1°C/min. Rest for 2min at 78°C to mash out. Once the mash is done, filter and sparge with water at 78°C.
Step 2: Boiling
Boil for 60min. Gruit addition: After 10min add Gruit. Whirlpool to remove the trub.
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast. Ferment at 18°C for 1 day then rise to 22°C. Once the fermentation is done (FG reached and off flavours removed – about 7 days), drop the temperature to 8°C and rest for 1 day and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast and carbonate until 4.7 g/L of CO2. The beer is ready for packaging and drinking. Enjoy! For refermentation in the bottle, add brewing sugar and SafAle F-2. |