Brut Gruit - Gurik Cha'Ale 2019 BIAB amylo
All Grain Recipe
Submitted By: morgue (Shared)
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|Batch Size: 5.00 gal||Style: Historical Beer - Other (27 )|
|Boil Size: 8.12 gal||Style Guide: BJCP 2015|
|Color: 15.2 SRM||Equipment: BIAB - Standard 5 Gal/19 l Batch|
|Bitterness: 17.5 IBUs||Boil Time: 60 min|
|Est OG: 1.041 (10.1° P)||Mash Profile: BIAB, Light Body|
|Est FG: 1.008 SG (2.0° P)||Fermentation: Ale, Two Stage|
|ABV: 4.3%||Taste Rating: 30.0|
||Pale Malt, Maris Otter (3.0 SRM)
||Munich Malt (9.0 SRM)
||Smoked Malt (9.0 SRM)
||Carafa III (525.0 SRM)
||Bay Laurel Leaves (Boil 60 min)
||Fuggles [4.4%] - Boil 60 min
||Mandrake Root (Boil 60 min)
||Caraway (Boil 60 min)
||Mugwort (Boil 30 min)
||Bog Myrtle (Boil 30 min)
||Wormwood (Boil 30 min)
||Belgian Ale Yeast (Wyeast Labs #1214)
BIAB with amylo to help conversion.
C.f. “Belgian Dark Mild Chibeerian Nights BIAB with amylo”.
131-144F ideal for amylo.
Strike water around 155F.
Mash at 150F. Gonna let that drop before adding the amylo.
Added 0.5 tsp amylo at 147.5F at 12 minutes into mash.
Another 0.5 tsp amylo at 143.5F at 30 minutes in. Put in oven at 170F.
90 minute mash. 60 minutes in the oven.
Lost 1 gallon to grains. Recovered 36 ounces from straining.
Large yeast starter with my Olde Gruit Krampuslauf yeast and Frankenester recently collected from Circe’s Elixir, so perhaps a tad wine and honey. Not much action in the starter overnight, so tossed in a Saflager packet, because it’s what I had lying around. In proper historic beer, ale and lager yeast typically both settled into the wort. It was just climate that determined the beer’s development.
Cool down overnight. Fermenting.
OG 1.034 with 4.2 gallons. Lousy conversion in the mash. 50%. Tossed 0.5 tsp amylo in there. Ok, so maybe it’ll be a Brut Gruit or that’ll simply bring conversion up to par.
I’d say that amylo did it’s thing, alright!
Kegged 4 gallons. Will bottle a few after force-carbonated.
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