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Brewer/Contributor: Doug

Batch Size: 5.25 gal

Boil Size: 7.00 gal

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Type: All Grain

Date: 8/28/2003

Batch Size: 5.25 gal

Brewer: Doug
Boil Size: 7.00 galAsst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 40.0 Brewhouse Efficiency: 75.00
Taste Notes: Because of the herbs, this beer took about 2 months to come into it's own. Excellent flavor and aroma.


AmountItemType% or IBU
8.25 lbMunich Malt (9.0 SRM)Grain62.26 %
3.25 lbAromatic Malt (26.0 SRM)Grain24.53 %
1.50 lbPale Malt (2 Row) UK (3.0 SRM)Grain11.32 %
0.25 lbChocolate Rye (350.0 SRM)Grain1.89 %
2.00 ozCrystalized Ginger (Secondary 14.0 days)Misc
1 PkgsCalifornia Ale V (White Labs #WLP051)Yeast-Ale


Beer Profile

Est Original Gravity: 1.069 SG

Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.018 SGMeasured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.65 % Actual Alcohol by Vol: 0.65 %
Bitterness: 0.0 IBUCalories: 43 cal/pint
Est Color: 21.2 SRMColor:

Mash Profile

Mash Name: Single Infusion, Medium BodyTotal Grain Weight: 13.25 lb
Sparge Water: 2.13 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.4 PH

Single Infusion, Medium Body
Step TimeNameDescriptionStep Temp
60 minMash InAdd 16.56 qt of water at 165.9 F154.0 F
10 minMash OutAdd 9.28 qt of water at 196.6 F168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Dried Malt ExtractVolumes of CO2: 2.4
Pressure/Weight: 5.6 ozCarbonation Used: 1 cup
Keg/Bottling Temperature: 60.0 FAge for: 42.0 days
Storage Temperature: 52.0 F 


Instead of hops, this recipe uses herbs.
In the boil for 1 hour add: 1oz. Lungwort - 1oz. Astragalus - 1oz. Lemongrass - .75oz. Motherwort - .25oz. Agrimony - .25oz. Mugwort.
Use 1oz. Lemongrass to dry herb in the secondary.
You may find other recipes for gruit that have sweet gale and wild rosemary. It's best to make a tea with your herbs to get the effect you wish to impart on your brew. Most herbs can be had at www.wildweeds.com.
Simmer the 2oz. of crystalized ginger in a quart of water, cool and add to secondary. Don't use dried or fresh ginger, the taste is much stronger from them.
I suggest using a lager yeast or a Calif. Common to help keep a smoothness to the beer. Best of luck!! Age 6-8 weeks

  Copyright 2003-2008 Bradley J Smith                                  

  All Rights Reserved - some images public domain under creative commons license

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