Back to SearchWinter Gruit
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Beer Style: Fruit and Vegetable, Herb and Spice, Specialty
Recipe Type: all-grain
Yield: 5 gallons
Description:
The following recipe is shared with permission by Mutantis Brewery & Bottle Shop and is subject to a Creative Commons Attribution 4.0 License. Home brewers and commercial breweries alike are free to use and distribute this recipe for any purpose, provided you attribute them to Mutantis Brewery & Bottle Shop and/or Jason Yerger.
https://mutantis.beer/wp-content/uploads/2021/02/Winter-Gruit-1.pdf
Ingredients:
- Pale Millet Malt 4 lbs 9 oz
- Pale Rice Malt 4 lbs 4 oz
- Biscuit 15L Rice Malt 1 lb 1 oz
- Roasted Buckwheat Seed 12 oz
- Crushed Sage 0.4 oz
- Toasted Sage 0.26 oz
- Irish Moss 1/4 tsp
- Yeastex 61 1.5 g
- Caraway Seed 0.32 oz
- Crushed Juniper Berry 1 oz
- Coriander 0.8 oz
- Juniper Berry 1 oz
- Yeast: Fermentis S-04
Additional Instructions
Primary Ferment: 68F for 4 weeksBeer Profile
Original Gravity: 1.058Final Gravity: 1.012
Alcohol by Vol: 6.1%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
PREPARATION:
Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.
MASH INSTRUCTIONS:
Perform rising step mash - 1st rest 125F @ 20 minutes; 2nd rest 148F @ 45 minutes; 3rd/final rest 175F @ 20 minutes. All enzymes added at start of mash; Ceremix Flex, Ondea Pro, and Termamyl 11.3 ml.
SPARGE INSTRUCTIONS:
“Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank.
BOIL INSTRUCTIONS:
Crushed Sage 0.4 oz @ 60 min
Toasted Sage 0.26 oz @ 30 min
Irish Moss 1/4 tsp @ 10 min
Yeastex 61 1.5 g @ 10 min
Caraway Seed 0.32 oz @ 10 min
Crushed Juniper Berry 1 oz @ 5 min
Coriander 0.8 oz @ 5 min
Juniper Berry 1 oz - Dry hop for 10 days
Yeast: Fermentis S-04
CONDITIONING:
68 degrees for 4 weeks.