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Old 12-10-2012, 09:09 PM   #21
unionrdr
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Here's a site for all things gruit- http://www.gruitale.com/bot_wormwood.htm


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Old 12-11-2012, 03:39 AM   #22
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Wormwood is nasty unless you extract the tannins from it 1st. I do medieval reenactments/fighting game and may have some good info for you.

Check out Fraoch. It was a heather gruit years ago but they changed the recipe and now it has hops in it. Still a favorite brew of mine as it was my gateway beer to craft beer.

Next look into stien beer (using hot rocks) and full decoction mashing because that is almost assuredly how it was done!

I have some plans to try a stien beer/decoction heather gruit ale this summer. Unfortunately I have other needs before this so it is low on my priority list and may get pushed back another year or more.

If I have my way I will attempt to disprove that medeval people did not drink water and only drank beer at the week long event since I will be wearing period clothing and battling. I will not drink ANY water the entire week or until I start to suffer from dehydration. I will open my own thread when the time comes.


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Old 12-11-2012, 03:58 AM   #23
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Quote:
Originally Posted by Zamial View Post
...If I have my way I will attempt to disprove that medeval people did not drink water and only drank beer at the week long event since I will be wearing period clothing and battling. I will not drink ANY water the entire week or until I start to suffer from dehydration. I will open my own thread when the time comes.
I had a friend who tried to go the entire long weekend drinking nothing but beer at a music fest at the gorge in washington (its essentially a desert there). On the way home he was getting intense stomach pains and ended up in the ER with an inflamed pancreas. ...mind you that was all ****ty bud light not homebrew.

In terms of medeival recipes, Ron posted some 14th, 15th, 16th century dutch grists here http://barclayperkins.blogspot.ca/20...it-grists.html ....you'd need to convert them to your batch size and the spicing isn't specified but some of these might be fun to try. You'd need to find some malted oats for some of them and I'm sure you'd need a serious helping of rice hulls to lauter something more than 60% oats, wheat and rye.

 
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Old 12-11-2012, 11:40 AM   #24
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Revvy has posted some info on beer history,not sure if it goes far back to medieval times or not.

 
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Old 12-11-2012, 12:11 PM   #25
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Sounds cool but I don't think they had pale malt in the 14th century!

 
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Old 12-11-2012, 02:05 PM   #26
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That site I posted has more than just wormwood for gruit ales in it. Recipes and more there.
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Old 12-11-2012, 04:33 PM   #27
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Quote:
Originally Posted by Padalac View Post
Sounds cool but I don't think they had pale malt in the 14th century!
I think that all the time when i see "historical recipes" but are full of munich and crystal (I'm looking at you, meantime IPA). It is a problem with old recipes because the grains they used don't exist anymore and the malting has changed but you need a source of enzymes to convert everything and pale malt is a good way to get it. It doesn't mean the old recipes aren't worth a try, if you look at the grists I linked you know they are going to taste completely different than everything we have today (nobody uses 60% oats anymore). I think you would also need to infect every batch with brett and lacto to get a sense of what they were like as they definitely did not have pure yeast and modern sanitation back then.

 
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Old 12-11-2012, 06:29 PM   #28
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But they did have fruit trees & grape fines. Certain wild yeasts cling to differet fruits. Like grapes & dates to name 2.
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Old 03-29-2013, 03:16 AM   #29
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Nice article.

Cheers
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Old 03-29-2013, 03:28 AM   #30
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There was an article in BYO magazine last year with a recipe for an English Tudor style beer. Looks pretty interesting as well.



 
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