McLainsAleHouse
Member
I'm a beginner but would eventually like to make a gruit (un-hopped) historical ale. I have a recipe but it's for all-grain and was wondering it was possible to make this with DME/LME since I don't have the room or equipment yet for all-grain brewing. This is based on a Scottish ale with a final volume of 5.5gals and 8% ABV. The Scots brewed their ales with oats, barley and whatever herbs were grown (usually bog myrtle and yarrow).
INGREDIENTS
Grain bill
13 pounds / 6 Kg english pale malt
4 pounds / 2 Kg crystal malt
3 pounds / 1.3 Kg German pilsner malt (roasted at 350°F / 175°C for 20min)
2 pounds / 1 Kg German Munich malt
Extra
¾ cups corn sugar for priming
1 tbs. irish moss
Herbs
2 onces / 50-60g of Yarrow
2 onces / 50-60g of Wild rosemary
2 onces / 50-60g of Bog myrtle
Yeast
Wyeast 1028 London Ale
METHOD
1. Mash in grains in 5½ gallons of water at 180°F / 80°C.
2. Perform saccharification rest for 85 minutes at 156°F / 70°C.
3. Mash out for 10 minutes at 165°F / 74°C.
4. Sparge with 6 gallons / 23L at 170°F / 76°C.
5. Collect wort into brew kettle and boil for 30 minutes before adding gruit herbs.
6. Add 1 once / 28g of each of each herb for a 30 minute boil.
7. Strain and cool to 70°F / 21°C, pour in fermenter and add yeast.
8. Hang the remaining 1 once / 28g of each herb in a muslin bag in the fermenter.
9. Ferment until complete, siphon into bottles, prime and cap.
I'd like the tweak this, does anything think I can start with some flaked oats and barley in a muslin bag, steep the grains, add LME and then start at Step 5?
INGREDIENTS
Grain bill
13 pounds / 6 Kg english pale malt
4 pounds / 2 Kg crystal malt
3 pounds / 1.3 Kg German pilsner malt (roasted at 350°F / 175°C for 20min)
2 pounds / 1 Kg German Munich malt
Extra
¾ cups corn sugar for priming
1 tbs. irish moss
Herbs
2 onces / 50-60g of Yarrow
2 onces / 50-60g of Wild rosemary
2 onces / 50-60g of Bog myrtle
Yeast
Wyeast 1028 London Ale
METHOD
1. Mash in grains in 5½ gallons of water at 180°F / 80°C.
2. Perform saccharification rest for 85 minutes at 156°F / 70°C.
3. Mash out for 10 minutes at 165°F / 74°C.
4. Sparge with 6 gallons / 23L at 170°F / 76°C.
5. Collect wort into brew kettle and boil for 30 minutes before adding gruit herbs.
6. Add 1 once / 28g of each of each herb for a 30 minute boil.
7. Strain and cool to 70°F / 21°C, pour in fermenter and add yeast.
8. Hang the remaining 1 once / 28g of each herb in a muslin bag in the fermenter.
9. Ferment until complete, siphon into bottles, prime and cap.
I'd like the tweak this, does anything think I can start with some flaked oats and barley in a muslin bag, steep the grains, add LME and then start at Step 5?