I am Gruit 2

Extract Recipe

Submitted By: morgue (Shared)
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Brewer: http://morguebrewing.com
Batch Size: 1.50 galStyle: Historical Beer - Other (27 )
Boil Size: 2.61 galStyle Guide: BJCP 2015
Color: 11.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.024 (6.1° P)
Est FG: 1.007 SG (1.7° P)Fermentation: Ale, Two Stage
ABV: 2.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 1
0.00 oz Cherrywood Smoked Malt (9.0 SRM) Grain 2
0.00 oz Brown Malt (65.0 SRM) Grain 3
2.00 oz Special B Malt (180.0 SRM) Grain 4
1 lbs 8.00 oz Amber Liquid Extract (12.5 SRM) Extract 5
0.12 oz Mugwort (Boil 30 min) Misc 6
1.00 Bay Laurel Leaves (Boil 30 min) Misc 7
0.06 oz Bog Myrtle, Caraway (Boil 30 min) Misc 8
0.00 oz Juniper Berries (crushed) (Boil 5 min) Misc 9
0.03 oz Rosemary, Ground Clove, Cardamom (Boil 5 min) Misc 10
1.0 pkgs Krampuslauf Weizen ( #) Yeast 11

Notes

Adapted from Mosher, Radical Brewing 241. Scaled down to Batch Volume of 1.5 gallons. Mugwort, bay laurel, bog myrtle, caraway, rosemary Batch 2: • removed black malt • upped Special B (hardly) • reduced qty. extract to lower gravity • increased boil time of most herbs • still nixing juniper, clove, and cardamom for continuity with last batch • doubling the mugwort Assuming ~1.036OG (36pts) for 1lb LME in 1 gallon water, then: 36pts x 1.5lbs / 1.5gal = 1.036OG http://howtobrew.com/book/section-1/malt-extract-and-beer-kits/how-much-extract-to-use 5/12 SG 1.010 ABV 3.4%

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