Fumihiro's Rosemary Gruit

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 galStyle: Spice, Herb or Vegetable Beer (30A)
Boil Size: 7.18 galStyle Guide: BJCP 2015
Color: 19.0 SRMEquipment: My Equipment #3
Bitterness: 11.8 IBUsBoil Time: 90 min
Est OG: 1.066 (16.1° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.88 oz Rice Hulls (0.0 SRM) Adjunct 1
8 lbs 9.39 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 7.81 oz Munich Malt (9.0 SRM) Grain 3
1 lbs 3.75 oz Barley, Flaked (1.7 SRM) Grain 4
1 lbs 3.75 oz White Wheat Malt (2.4 SRM) Grain 5
9.88 oz Roasted Barley (300.0 SRM) Grain 6
0.63 oz Fuggle [4.5%] - First Wort Hops 7
1.00 tsp Irish Moss (Boil 15 min) Misc 8
14.00 g Yarrow (Boil 15 min) Misc 9
2.00 g Gale, Sweet (Boil 0 min) Misc 10
1.0 pkgs SafBrew Specialty Ale (DCL/Fermentis #T-58) Yeast 11
28.00 g Rosemary (ground) (Secondary 2 weeks) Misc 12

Notes

Treat each the mashing water and the sparging water with 1/12 tsp of campden powder. Add 1/2 tsp of gypsum to the mashing water.

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