dubhdarra
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- Apr 17, 2009
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My name is liam, I've been brewing mead for around eight years, on and off. I've made some... shall we say, unsuccsessful... beers, and since figured out my issues. my primary interest is in historic brews, specifically gruit ales. I've worked out a recipe, it is all grain, and I'm wondering if i can get some input of the more experienced members as to whether this will be disgusting, overcomplicated, or doomed to failure, etc.
i appreciate any help, no matter how obvious a correction may seem, chances are i won't notice the problem.
medieval gruit ale
1.5-2 gallon batch
8 lbs pale malt
2 lbs amber
1 lb crystal
1 lb oats
1/4 lb honey
1pk each, nottingham and windsor ale yeasts danstar
boil herbs:
60 minutes: .2 oz. mugwort, .2 oz. yarrow
30 minutes: .2 gram sweet gale
15 minutes: .2 oz yarrow, .4 oz chamomile .2 oz wild rosemary
5 minutes: .5 oz heather tips
dry"hopping":
primary, 2oz licorice, .2oz mugwort
Secondary: pinch of sweet gale and pinch of wild rosemary
PS if it sounds good, please use this recipe, let me know how it works out, i'll not have the time to make it for at least a month and a half.
i appreciate any help, no matter how obvious a correction may seem, chances are i won't notice the problem.
medieval gruit ale
1.5-2 gallon batch
8 lbs pale malt
2 lbs amber
1 lb crystal
1 lb oats
1/4 lb honey
1pk each, nottingham and windsor ale yeasts danstar
boil herbs:
60 minutes: .2 oz. mugwort, .2 oz. yarrow
30 minutes: .2 gram sweet gale
15 minutes: .2 oz yarrow, .4 oz chamomile .2 oz wild rosemary
5 minutes: .5 oz heather tips
dry"hopping":
primary, 2oz licorice, .2oz mugwort
Secondary: pinch of sweet gale and pinch of wild rosemary
PS if it sounds good, please use this recipe, let me know how it works out, i'll not have the time to make it for at least a month and a half.