Sun, 11/19/2000 - 00:00 — Drew Beechum
John D's received all the herbs necessary to make a classic gruit ale. Here's our first attempt
Brewed By:
Drew Beechum, Cullen Davis, Jim Kopitske
Brew Date:
11/19/2000
Brew Type:
Beer Styles:
Classic Style:
Scottish Ale
Recipe Category:
Batch Size:
11.5 gallons
Boil Time:
90 minutes
Original Gravity:
1.068 O.G.
IBUs:
0.0 IBUs
SRM:
27.9 SRM
Malt/Grain/Sugar/Extract:
27.0 lbs Crisp Maris Otter Pale
1.0 lbs Bairds Chocolate Malt
1.0 lbs Cara-Pils Dextrine
3.0 lbs Crystal
Mashing Instructions:
Dough in at 154 for 60 minutes
Hops:
N/A - See Extra Ingredients
Extra Ingredients:
16.5 grams Sweet Gale 90 minutes
16.5 grams Marsh Rosemary 90 minutes
16.5 grams Yarrow 90 minutes
Yeast:
WLP028 Edinburgh Ale
Special Instructions / Notes:
Gruit is a mixture of herbs and spices that were used in times before hops. These herb mixtures were controlled and taxed by the Catholic Church and various Royal Guilds. As hops were introduced in the late 1400's gruit began to be phased out of use. Today there is a renewed interest in gruit ales for their unique flavors and possible medicinal/narcotic effects.