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Old 10-03-2012, 07:01 PM   #21
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Heather Ale

10 lbs. 2-row
1 lb. 2 oz. Crystal 40
14 oz. Brown Malt

Mashed at 154 for 60 min.
Boil for 60 min.
3 oz dried heather flower (60 min boil)
5 oz dried heather flower (5 min)

I fermented with Safale 05 to bring out the heather flavor. Everything turned out great, for being a complete experiment. Very prominent heather flavor. Very floral smell. Turned out to be a great way to celebrate my lady's birthday. We also played putt putt, raced go-carts, and played laser tag.

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Old 10-03-2012, 07:05 PM   #22
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Originally Posted by 2BeerSpeer View Post
Recipes please....psychotropic isn't all that bad in moderation
I'll dig a few out this afternoon while I'm making a porter. You see a lot of heather (the psychotropics in that are the fungus that grows on it) and juniper.
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Old 10-03-2012, 07:07 PM   #23
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Ive made this before and it was very well received by my homebrew club but my recipe also uses hops. So Im giving you my recipe minus the hops.

Witch Doctor Pale Ale...gruit in your case.

Mash @ 150 for 60 min. Ferment @ 65 for 17-21 days.

SafeAle US-05
6.5# 2row
4.5# Golden Promise
1# Clear Candi Sugar (added @ 30 min left in boil)
10 oz Pure Grade B Maple syrup (added 2nd day of active fermentation)
2 grams Bog Myrtle (add as your "bittering hop" addition)
8 oz dried elderberries (added with 15 min left in boil)

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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : London System Southern English Brown
Primary : Soon To Be Filled
Primary : Soon To Be Filled
On Tap : Pumpkin Pie Cider, Muddy Waters Bourbon Mocha Stout , Mosaic Cream Ale
On Deck : Queen Ann's Revenge IPA

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Old 10-03-2012, 07:12 PM   #24
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I have not brewed it yet... but I bought some dan shen from the chinese market to bitter an asian themed gruit.

If you're not aging your beer I think any bittering agent should work just fine.

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Old 10-03-2012, 07:25 PM   #25
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You can also experiment with green springtime conifer growth... lots of commercial beers use spruce at least as an additive, and there's a local microbrewery which produces a very respectably beer-tasting porter "hopped" just with redwood tips.

I hear if you pick 'em young and light green, you get almost-citrusy notes without an overwhelming amount of pineyness... I'm looking forward to experimenting with this next spring.

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Old 10-03-2012, 07:54 PM   #26
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Originally Posted by gypster

Uh, projectile vomiting the next day. Along with headache and severe hangover symptoms. It's no good. And we ruled out many things including bad taps by switching to bottles, etc. It's the hops for sure. He can tolerate every other kind of alcohol, and I even gave him a few stout/darker brews and brews with low hops and he had a less profound effect like a slight headache and sinus pressure the next day.
If you're looking for confirmation google Mediator Release Test 120. It tests for food sensitivities including hops.
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Old 10-03-2012, 09:30 PM   #27
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Quote:
Originally Posted by feinbera View Post
You can also experiment with green springtime conifer growth... lots of commercial beers use spruce at least as an additive, and there's a local microbrewery which produces a very respectably beer-tasting porter "hopped" just with redwood tips.

I hear if you pick 'em young and light green, you get almost-citrusy notes without an overwhelming amount of pineyness... I'm looking forward to experimenting with this next spring.
A guy in my homebrew club made a spruce-tip beer and yeah, tons of nice citrus flavor and aroma. He said you have to pick them just when they push out of their little shells, before the sap gets in them because the sap is very bitter.
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Old 10-03-2012, 09:42 PM   #28
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I'm thinking of doing a milk thistle gruit next year.. researching which ones arnt poisonous so I don't kill myself
I've got a heather and a sage in primary but find add a small amount of hops to those.. did a dandelion bitter at the end of spring from the homebrewers garden book..

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Old 10-03-2012, 09:56 PM   #29
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Try to find some "Sahti" recipes. It's a Finnish beer made without hops. The BrewingTV Sahti episode is one of my favorites and I always wanted to try it.

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Old 10-04-2012, 10:11 PM   #30
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I have some rosemary growing outside and some wormwood in my cabinet I shall try both, in different batches. So do you think the sub for hops is 1:1 with these or should I try different amounts?

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