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Old 02-09-2013, 12:12 AM   #1
Shred
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Hey All,

I have a friend who suddenly, and sadly, found herself violently allergic to barley and hops. I've found some decent sounding gruit ale recipes, but most still call for barley malts.

Does anyone have any recipes or suggestions?... preferably something from extracts of some sort.

My friend and I both thank you!
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Secondary: Ginger-Peach Melomel

 
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Old 02-09-2013, 01:49 AM   #2
ChasidicCalvinist
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This thread has appeared before on this forum. I don't remember what suggestions were provided but I know some were.

What about cider?
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Old 02-09-2013, 01:50 AM   #3
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Mead?
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Zombie yeast wants graaaaaaaiiins!!!!!!
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Old 02-09-2013, 01:50 AM   #4
igliashon
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I've done a few gluten-free gruits. Aim for a light base, just go ahead and use sorghum extract plus a bit of honey, and pick out a few herbs to try. I recommend reading Stephen Harrod Buhner's "Sacred and Herbal Healing Beers" for info on how to brew with unusual herbs. A little sometimes goes a long way, but sometimes a lot doesn't go very far at all--it depends on the herb. Start with small batches until you work out a good herb combo--the flavor of herbs can vary a lot depending on what variety they are, where they're grown, when they're picked, and how they are dried--herbs are generally not processed with the same rigor as hops.

Here are some reasonably tried-and-true combos that I'd suggest starting with:

Combo 1: "Flower Power"
Bittering: lavender
Flavor: rose
Aroma: elderflower

Combo 2: "Tea Time"
Bittering: black tea (steeped for 30 seconds to a minute BEFORE boil and removed--do NOT boil!!)
Flavor: tulsi
Aroma: chamomile

Combo 3: "Garden Variety"
Bittering: dandelion root
Flavor: nettle
Aroma: rosemary

Combo 4: "Old Traditions"
Bittering: mugwort
Flavor: yarrow
Aroma: heather

Combo 5: "Into the Trees"
Bittering: wormwood (go easy!)
Flavor: evergreen tips
Aroma: juniper berries

Good luck!

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Old 02-09-2013, 01:52 AM   #5
igliashon
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Herbs that work well all by themselves: gesho (think Ethiopian tej), heather, yarrow, sage, and chamomile. For bonus points, add some orange peel and use WB-06 to put yourself closer to wit territory.

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Old 02-09-2013, 02:05 AM   #6
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Quote:
Originally Posted by igliashon View Post
I've done a few gluten-free gruits. Aim for a light base, just go ahead and use sorghum extract plus a bit of honey, and pick out a few herbs to try. I recommend reading Stephen Harrod Buhner's "Sacred and Herbal Healing Beers" for info on how to brew with unusual herbs. A little sometimes goes a long way, but sometimes a lot doesn't go very far at all--it depends on the herb. Start with small batches until you work out a good herb combo--the flavor of herbs can vary a lot depending on what variety they are, where they're grown, when they're picked, and how they are dried--herbs are generally not processed with the same rigor as hops.

Here are some reasonably tried-and-true combos that I'd suggest starting with:

Combo 1: "Flower Power"
Bittering: lavender
Flavor: rose
Aroma: elderflower

Combo 2: "Tea Time"
Bittering: black tea (steeped for 30 seconds to a minute BEFORE boil and removed--do NOT boil!!)
Flavor: tulsi
Aroma: chamomile

Combo 3: "Garden Variety"
Bittering: dandelion root
Flavor: nettle
Aroma: rosemary

Combo 4: "Old Traditions"
Bittering: mugwort
Flavor: yarrow
Aroma: heather

Combo 5: "Into the Trees"
Bittering: wormwood (go easy!)
Flavor: evergreen tips
Aroma: juniper berries

Good luck!
If I'm imagining these right, combo 5 sounds a pseudo-IPA. Might be right up her alley. Good stuff, thanks!
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On Tap: Belgstralian White IPA, Bourbon Barrel Conceited Dick, HBC438 SMaSH, Barrel Aged Old Shredsputin, Geest Belgian Golden Strong

Primary 1: Grapefruit IIPA
Primary 2: Shred's Brown Eye Ale
Primary 3: Chocolate Orange Port
Primary 4: California Pinot Noir

Secondary: Ginger-Peach Melomel

 
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Old 02-09-2013, 04:55 AM   #7
igliashon
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Word to the wise: in every beer I've ever put juniper, the flavor and aroma diminished SEVERELY after fermentation. I used a whole ounce of crushed berries at 5 minutes in 3 gallons of a wit beer, and by the end of primary, it was almost undetectable. So don't be afraid of going to town with it. Also note that evergreen tips when fresh can impart vegetal flavors if boiled for more than a few minutes, and can also be a little tannic. I recommend drying them; Juniper Ridge makes a douglas fir tea that might be. With that combo in particular, if you want to go pseudo-IPA, I recommend also adding some grapefruit zest at 5 minutes. And do come back and tell us how it goes!

 
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Old 02-09-2013, 06:16 PM   #8
Shred
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Thanks again! I probably won't start on it for a while (I've got to locate these ingredients first), but I'm excited to see how it comes out... also - being that I'm in CT, I may be snowed in until April.
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Check out my blog!
www.ShredsHomebrews.com

On Tap: Belgstralian White IPA, Bourbon Barrel Conceited Dick, HBC438 SMaSH, Barrel Aged Old Shredsputin, Geest Belgian Golden Strong

Primary 1: Grapefruit IIPA
Primary 2: Shred's Brown Eye Ale
Primary 3: Chocolate Orange Port
Primary 4: California Pinot Noir

Secondary: Ginger-Peach Melomel

 
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Old 02-12-2013, 11:52 PM   #9
Shred
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I grabbed what I could find for gruit ingredients today and formulated this recipe (based on virtually nothing)... any thoughts?

3 Gallon Batch:
1 lb Dark Brown Sugar (60 min)
3.3 lb Sorghum LME (60 min)
1 oz Juniper Berries (60 min)
1 oz Mugwort (60 min)
0.5 oz Wormwood (60 min)
0.5 oz Bitter Orange Peel (5 min)

Lallemand American West Coast (BRY-97)

"Dry-hop" with juniper berries in secondary if needed.
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Check out my blog!
www.ShredsHomebrews.com

On Tap: Belgstralian White IPA, Bourbon Barrel Conceited Dick, HBC438 SMaSH, Barrel Aged Old Shredsputin, Geest Belgian Golden Strong

Primary 1: Grapefruit IIPA
Primary 2: Shred's Brown Eye Ale
Primary 3: Chocolate Orange Port
Primary 4: California Pinot Noir

Secondary: Ginger-Peach Melomel

 
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Old 02-13-2013, 12:02 AM   #10
igliashon
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Feb 2012
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Give it a go and see how it turns out!

 
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