Hey all,
I've been wanting to make a new gruit recipe for myself, using some inspirations from Belgian beers and European herbs. Would love to hear some thoughts and comments on the following..
First the grain bill... how does this look for a basic Belgian Pale/Amber base?
And the herb schedule might go like this...
Lemon Balm & Meadowsweet are new ones for me, and I'm not sure I should even put them in here.
I am also thinking of maybe dry-herb'ing some Yarrow Flowers, Sweet Gale & Marsh Rosemary after primary fermentation is finished ... for 5-7 days.
Comments appreciated!
--LexusChris
I've been wanting to make a new gruit recipe for myself, using some inspirations from Belgian beers and European herbs. Would love to hear some thoughts and comments on the following..
First the grain bill... how does this look for a basic Belgian Pale/Amber base?
Batch Size (fermenter): 11.00 gal
Estimated OG: 1.069 SG
Estimated FG: 1.008 SG
Estimated ABV: 8.1%
Estimated Color: 14.8 SRM
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
20.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 70.2 %
2.00 lb Biscuit Malt (23.0 SRM) Grain 2 7.0 %
2.00 lb Caramunich Malt (47.0 SRM) Grain 3 7.0 %
0.50 lb Special B Malt (180.0 SRM) Grain 4 1.8 %
2.00 lb Sugar, Muscavado (25.0 SRM) Sugar 5 7.0 %
2.00 lb Honey (1.0 SRM) Sugar 14 7.0 %
1.0 pkg Belgian Golden Ale (White Labs #WLP570) Yeast 13 -
Mash @ 150-F for 60-min
And the herb schedule might go like this...
2.00 oz Yarrow Flowers (Boil 60.0 mins) Herb 6 -
2.00 g Gale, Sweet (Boil 60.0 mins) Spice 7 -
2.00 oz Marsh Rosemary (Boil 60.0 mins) Spice 8 -
4.40 oz Meadowsweet (Boil 15.0 mins) Spice 9 -
1.00 tsp Coriander Seed (Boil 15.0 mins) Spice 11 -
1.00 oz Orange Peel, Sweet (Boil 15.0 mins) Spice 12 -
2.20 oz Lemon Balm Leaf (Whirlpool 15.0 mins) Spice 10 -
Lemon Balm & Meadowsweet are new ones for me, and I'm not sure I should even put them in here.
I am also thinking of maybe dry-herb'ing some Yarrow Flowers, Sweet Gale & Marsh Rosemary after primary fermentation is finished ... for 5-7 days.
Comments appreciated!
--LexusChris