Nettle Gruit IPA

[PaulsBrews]

So here's a recipe for a beer i'm making tomorrow. Any suggestions on how to make it better?

It's going to be a 12 gallon batch and splitting it into two 5 gallon carboys and 1 gallon demijohn. trying a little experiment with the yeasts- has anyone ever used whiskey yeast to brew a beer?

Nettle Gruit IPA "Urtica Dioica"

-12.5 Gallons Boil H20

-Steep One Lb. Caramel/Crystal 120 & 1 lb. Peated Malt/Rauchmalt

-Steep Muslin bag 2 oz. Yarrow, 1/4 oz. mugwort, 1 oz. meadowsweet

-recompense with 1 gallon nettle tea ( 0.80 h2o, nettle, mint, lavender, thyme, oregano, honey, molasses, lemon juice, ginger)

-Add 2 to 5 lbs. Nettles in muslin bag Start Boil for 30 minutes add 1 tsp gypsum.

LME - 16 lbs. pilsner lme & 4 lbs Munich lme. 110 minute

first hop addition 1 oz. target/challenger/styrian holdings
amarillo, horizon, kent, simcoe, galena
mount hood, summit, magnum, fuggle
WLP 028 Edinberg? (65-75) accents hops, med-high abv.
wlp 045 scotch whiskey yeast? (75-82) High ABV,
wlp 051 California V? (66-70) Medium High ABV
140 minute boil total

 

[reed1911]

I would not use that much peated malt as peated malt is VERY strong, the Rauchmalt at 1lb will add a nice smokey flavor though.

 

[TNGabe]

Ever made anything similar? Big batch to experiment with.

 

[PaulsBrews]

The batch turned out pretty good so far. I sort of taste tested through the boil to see what the flavor was going to do. Due to the long boil My hop additions created a very bitter effect as would be expected. Also, oddly those herbs all add a very hoppy character to beer. My initial steeping grains were changed to 1 lb crystal 120, 1 lb wheat and 1 lb european 'smoked dark.' OG 1.060. I pitched two different yeast strains into two 5 gallon carboys. One has California Ale V yeast, I pitched in the upper 70s, The other was the Edinbergh yeast strain. The Cali started bubbling almost immediately. The Scottish was a little more reserved. Both boiled over and out of the carboys within 24 hrs. as of now they are mellowing out but still lightly active (2 1/2 days later)
stoked. i'm going to try this recipe again with fresh yarrow and perhaps some different malts.