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Gruit Ale Recipe

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Gruit Ale Recipe

back to search Back to Search  Style Details 

Beer Style: Spice, Herb, or Vegetable Beer  (21A)
Recipe Type: all-grain
Yield: 5.5 US gallons

Spice, Herb, or Vegetable Beer


Gruit is a drink from olden times, a drink much like beer, but made without the use of hops. Instead of hops, bittering herbs of different varieties were used, and there is evidence to support the idea that beer without hops is a different and livelier experience on many levels. Gruit was swept under the rug when beer purity laws ravaged the brewers of Europe in the 1500s, but is now making a revival.


  • 13 pounds / 6 Kg english pale malt
  • 4 pounds / 2 Kg crystal malt
  • 3 pounds / 1.3 Kg German pilsner malt (roasted at 350°F / 175°C for 20min)
  • 2 pounds / 1 Kg German Munich malt
  • ¾ cups corn sugar for priming
  • 1 tbs. irish moss
  • 2 onces / 50-60g of Yarrow
  • 2 onces / 50-60g of Wild rosemary
  • 2 onces / 50-60g of Bog myrtle
  • If you like bitter beer add 1oz of Dried Wormwood
  • Wyeast 1028 London Ale

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.088
Final Gravity: 1.028
Alcohol by Vol: 7.86%
Recipe Type: all-grain
Yield: 5.50 US Gallons

Click to Print Recipe


1. Mash in grains in 5½ gallons of water at 180°F / 80°C.
2. Perform saccharification rest for 85 minutes at 156°F / 70°C.
3. Mash out for 10 minutes at 165°F / 74°C.
4. Sparge with 6 gallons / 23L at 170°F / 76°C.
5. Collect wort into brew kettle and boil for 30 minutes before adding gruit herbs.
6. Add 1 once / 28g of each of each herb for a 30 minute boil.
7. Strain and cool to 70°F / 21°C, pour in fermenter and add yeast.
8. Hang the remaining 1 once / 28g of each herb in a muslin bag in the fermenter.
9. Ferment until complete, siphon into bottles, prime and cap.