Gruitbier?

[Pumbaa]

Anyone read that article in the Jan/Feb 06 issue on gruitbeir?

In BYO they were talking about midevil brewers using lavender, woodruff, juniper, berries, and rosemarry for flavoring but IMHO all of those ingredients just wanna make me barf. Then I remembered something I talked to ScottT about, and started thinking of getting rid of the herbs they recomend and using rootbeir flavorings instead. Well I searched around a short bit for some info on rootbeir then remembered, after not really finding what I was looking for, I still had the PM from ScottT so here is what I came up with . . .basicly the BYO recipie but tweeked a bit . . .


Ideas?
Suggestions?
Am I just a freek?

 

[Pumbaa]

Style:American Brown
Type:Extract w/grain
Size:5 gallons
Color:48 HCU (~21 SRM)

Bitterness:20 IBU
OG:1.067
FG:1.010
Alcohol:7.3% v/v (5.8% w/w)

Grain:
1 lb. Wheat malt
2 lb. 8 oz. American Munich
8 oz. Dextrine malt (Cara-Pils)
8 oz. American chocolate
1 lb. Flaked barley

Boil:
60 minutes
SG 1.084
4 gallons
6 lb. Light malt extract
8 oz. Honey
8 oz. Molasses

Hops:
1 oz. Cluster (7% AA, 45 min.)
1 oz. Cluster (7% AA, 5 min.)

add to the boil 4 oz of Hoptech Rootbeir Flavoring #1

Will probably steep the grains for an hour or so at like 155 -160, then rinse at 170ish

Ferment with Weihenstephan Weizen 3068 -OR- Bavarian Wheat 3638. The article never really gave a specific yeast just recomended a English or German wheat yeast.



**NOTE**

I bulluxed up posting the recipie on the edit to fix typos so reposting it

 

[DeRoux's Broux]

Style:American Brown
Type:Extract w/grain
Size:5 gallons
Color:48 HCU (~21 SRM)http://hbd.org/cgi-bin/recipator/gifcolor/swatch.gif?color0=77,0,0
Bitterness:20 IBU
OG:1.067
FG:1.010
Alcohol:7.3% v/v (5.8% w/w)

Grain:
1 lb. Wheat malt
2 lb. 8 oz. American Munich
8 oz. Dextrine malt (Cara-Pils)
8 oz. American chocolate
1 lb. Flaked barley

Boil:
60 minutes
SG 1.084
4 gallons
6 lb. Light malt extract
8 oz. Honey
8 oz. Molasses

Hops:
1 oz. Cluster (7% AA, 45 min.)
1 oz. Cluster (7% AA, 5 min.)

add to the boil 4 oz of Hoptech Rootbeir Flavoring #1

Will probably steep the grains for an hour or so at like 155 -160, then rinse at 170ish

Ferment with Weihenstephan Weizen 3068 -OR- Bavarian Wheat 3638. The article never really gave a specific yeast just recomended a English or German wheat yeast.



**NOTE**

I bulluxed up posting the recipie on the edit to fix typos so reposting it

your a freak