This beer recipe is featured in the May/June 2011 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!
Gruit takes on many forms, but these days it often simply denotes a beer brewed with herbs. These herbs can even take place of the usual beer ingredients, like hops.
Whether you’re a homebrewer looking to experiment with flavors or a gardener wanting to bring your garden’s bounty into the homebrew kettle, this gruit recipe is a great place to start.
Recipe by Steve Cook, Cookie Kaplan, and Nicolai Abramson of the Maltose Flacons homebrew club.
Golden Goblet Gruit Ale | Spice/Herb/Vegetable Beer
- 16.0 lb (7.26 kg) Pilsner two-row malt
- 8.0 oz (227 g) Belgian Caramel Pils malt
- 1.0 g sweet gale (in mash, 90 min)
- 1.0 oz (28 g) marsh rosemary (in mash, 90 min)
- 1.0 oz (28 g) yarrow (in mash, 90 min)
- 1.0 g sweet gale (60 min)
- 1.0 oz (28 g) marsh rosemary (60 min)
- 1.0 oz (28 g) yarrow (60 min)
- Other Ingredients
- WhirlFloc (20 min)
- 3.5 tsp SuperFood yeast nutrient (20 min)
- 0.5 coriander seed (15 min)
- 1.0 tsp lemon peel (15 min)
- 14 g sweet orange peel (15 min)
- 14 g sweet orange peel (10 min)
- 1.0 lb turbinado sugar
- Reverse osmosis water
- Wyeast Labs No. 1338 Belgian Strong Ale yeast (2L starter)
- Original Gravity: 1.074
- Final Gravity: 1.010
- ABV: 8.37
- SRM: 5.7
- Efficiency: 75%
Mash grains for 90 minutes at 148° F (64° C). Remember that half the herbs go into the mash, and half are added during the boil. Mash out at 168° F (76° C) for 10 minutes.
Substitute 12 lb (5.4 kg) liquid Pilsner malt extract for the Pilsner malt. Steep the CaraPils malt in 158° F (70° C) water for 30 minutes, remove and strain, add the malt extract, bring to a boil, stirring, and continue with the recipe as indicated. Steep half the herbs in a mesh bag along with the CaraPils and put the other half in the boil, as the recipe states.