×
AD BLOCKER DETECTED:

We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Gruit Ale Recipe

back to search Back to Search  Style Details 

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

Description:

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.

Ingredients:

  • 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

Procedure:

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.

Source:

spacer