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Old 10-13-2012, 02:26 PM   #1
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Default Who has tried to brew Gruit?

In today's WSJ there is an article on the rise of gruit.

http://online.wsj.com/article/SB10000872396390444897304578044733005355570.html?K EYWORDS=gruit

Looks interesting but wanted to see what other people's experience and opinion is on brewing Gruit.

I have searched HBT and read some of the recipes and may give a couple of small batch tries.



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Old 10-13-2012, 04:36 PM   #2
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i want to but haven't plucked up the courage. most of the commercial ones i've tried are toned down so as to be somewhat sellable, i think. having Narke's (sweden) bog myrtle ale recently may have swung me, it was divine
so, please post any and all results!



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Old 10-13-2012, 04:50 PM   #3
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I have brewing what will be more of a gruit wine, I haven't sampled it yet. I do make gruited kombucha, it does seem to magnify the effects of alcohol so I think there is something to it. It does taste good, especially with heather tips in it. I'm using heather tips, marsh rosemary, sweet gale, and yarrow. Yarrow is a bit bitter but also flowery, some people don't like it.

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Old 10-14-2012, 12:54 AM   #4
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This is a recipe that I have done in the past - it was a bit interesting tasting for a "beer" but it was extremely popular.

Ingredients:
------------

15 lbs Pale Malt (2 Row) US
10.1 oz Cara-Pils/Dextrine
8.0 oz Caramel Malt - 40L
5.0 oz Chocolate Malt (350.0 SRM)
5.0 oz Special B Malt (180.0 SRM)
1.25 oz Gale - Myrica (Boil 30.0 mins)
1.25 oz Rosemary - Wild (Boil 30.0 mins)
1.25 oz Yarrow (Boil 30.0 mins)
0.63 lb Raisons (Boil 10.0 mins)
1 lbs 14.0 oz Honey (1.0 SRM) - added at flameout
3 (I think) oz French Medium Oak Chips (Secondary 14.0 days)

1.0 pkg Trappist High Gravity (Wyeast Labs #3787 ) - (2L Starter)

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Old 10-14-2012, 09:48 AM   #5
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wow sounds interesting indeed. have you tried it with a neutral yeast or always with the belgian?

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Old 10-14-2012, 11:47 AM   #6
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Do u boil the seasonings before or after u add the malts?

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Old 10-14-2012, 11:56 AM   #7
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I have not brewed one yet,but have been reading up on them. http://gruitale.com/intro_en.htm has more info for you.

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Old 10-14-2012, 03:35 PM   #8
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The Belgian is the only yeast that I have done, though with all of the herbs, there is little of the belgian funk that comes through. It just adds a bit of interest with the belgian.

As for the herbs: I add them to the boil (30 minutes). One time I took half of the Gale and reserved it and soaked the reserved Gale in vodka (just enough vodka to cover the gale). I then added the gale and vodka to the secondary along with the oak. I read that some fo the components of the Gale were best extracted with alcohol which is why I did that. Came out really good that way.

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Old 10-14-2012, 04:11 PM   #9
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I made a pretty awesome wormwood gruit/purl. I was worried when I first bottled it that the wormwood made it taste like vermouth, but after just 2 months in the bottle it's pretty danged awesome, if I might say so myself. I have the recipe on my blog:

http://zankapfelhomestead.wordpress.com/2012/08/22/batch-005-black-purl-of-innsmouth-ginger-licorice-purl/

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Old 10-14-2012, 04:42 PM   #10
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I used a recipe which had me use Yarrow and sweet gale. It recommended fresh yarrow but all I had was some dried yarrow from a healthfood store. A little goes a long way. The end result was a tart lemony(think shandy with no sweetness)beer. Ive read that due to no hops that it can get tart also.Other people seem to have different results. That is just my experience,and I do kind of like it as a refreshing summer beer,light and lemonytart with some floral/herbal component.
I used the recipe in Pappizans book.



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