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I am Gruit Ale

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I am Gruit Ale

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Beer Style: Herb and Spice, Specialty 
Recipe Type: partial mash
Yield: 5 gallons


Adapted from the entirety of the 'What is Gruit' on the EC Kraus blog:

An excerpt from the blog describes Gruit as "...both the mixture of herbs and spices used to flavor beer or mead as well as the alcoholic beverage flavored with such herbs and spices. There’s no one particular mixture of herbs and spices used in gruit – every brewer had their own proprietary combination..."

This recipe was adapted for a customer and we patiently await some feedback!


  • Sorghum Syrup / Extract 45DE 6.60 lb (56%) Boil
  • Roasted Buckwheat Malt 2.00 lb (17%) Mash
  • Biscuit Rice Malt 2.00 lb (17%) Mash
  • Caramel 90L Millet Malt 0.75 lb (6%) Mash
  • Chocolate Millet Malt 0.50 lb (4%) Mash
  • 2 oz. juniper berries
  • 5 g. bog myrtle (myrica gale)
  • 5 g. caraway
  • 5 g. mugwort
  • 5 g. winemaker's or grape seeds
  • 3 g. rosemary
  • 3 g. ground cloves
  • 3 g. cardamom
  • 3 bay leaves
  • 1 packet Mangrove Jack's M41 Belgian Ale or 1 vial Propagate Belgian Ale yeast

Additional Instructions

Primary Ferment: 14 days @ 65F
Secondary Ferment: 4 - 6 weeks

Beer Profile

Original Gravity: 1.057
Final Gravity: 1.005
Alcohol by Vol: 6.8%
Color SRM: 17.3
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons
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Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.

Perform single infusion or reverse step mash for 90-120 minutes using 15-25 ml Termamyl -OR- SEBAmyl BAL 100 enzymes; in conjunction -WITH- 15-25 ml SEBAmyl L enzymes.

“Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank. Collect about 6.5 gallons of wort.

Boil for 90 minutes. In the last five minutes, add all of the herbs/spices. Cool wort, transfer to a clean, sanitized fermenter, and pitch yeast. Condition for at least 6-8 weeks before drinking. NOTE: Since there is no hops in the this recipe you could technically conduct a 5 minute boil for the herbs addition. However, the boil does provide the function of evaporating water from the wort to decrease the volume and increase the concentration of fermentable sugars. So it comes down to collecting the volume of wort while extracting as much sugar from the grains.

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