Thu, 03/31/2011 - 14:54 — Diane Van Wagner
I got the idea for this beer after reading the book Sacred and Herbal Healing Beers, and the Scottish heather beer Froach. This beer is malty with a pleasing bitterness, and a spicy/fruity floral aroma from the dried heather flowers. It is one of the favorites I rotate on tap at home.
Brewed By:
Diane Van Wagner
Brew Date:
09/09/2009
Brew Type:
Beer Styles:
Recipe Category:
Batch Size:
6.5 gallons
Boil Time:
90 minutes
Original Gravity:
1.057 O.G.
Final Gravity:
1.012 F.G.
ABV:
5.9% ABV
IBUs:
12.8 IBUs
SRM:
10.8 SRM
Malt/Grain/Sugar/Extract:
9.5 lbs. Marris Otter
.75 lbs. Bisquit
1.25 lbs. Crystal 55L
1 lb. Carapils
Mashing Instructions:
Mash at 153 degrees for 60.mins. Use 1 qt. of water per pound of grain for the mash as this needs to be fairly thick.
Hops:
.70 ozs. Fuggles pellets 5.3% AA 60 mins.
Extra Ingredients:
1 tsp. Calcium carbonate at start of boil
1 tsp. Irish moss 20 mins.
1 cup Dried heather flowers 15 mins.
1 cup Dried heather flowers 0 mins.
Yeast:
Wyeast 1728 Scottish Strong Ale
Do make a yeast starter.
Special Instructions / Notes:
Put the dried heather flowers in hop bags to contain the very small pieces for a cleaner beer.
Ferment at 65 to 68 degrees.
You can also "dry heather" in secondary with another cup of heather in a hop bag for a more intense heather aroma and flavor.