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Home » Recipes » 2000 November - Shop Brew - Stonehendge Gruit Ale
2000 November - Shop Brew - Stonehendge Gruit Ale
Style:    Historical Beer
Brewed by:    Drew Beechum, Cullen Davis, Jim Kopitske
Brew Date:    11/19/2000
Brewed at:    The Shop
Batch Size:    11.5 Gallons (US)
Boil Time:    90 minutes
Est. OG:    1.069
Actual OG:    1.068
Est. IBU:    N/A
Est. Color    27.9 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Marris Otter Pale Crisp 27.00 lbs 84.1%
Chocolate Malt Scottish 1.0 lbs 3.1%
Cara-Pils Dextrine 1.0 lbs 3.1%
Crystal Dextrine Malt 3.0 lbs 9.1%
Spices
Name Form Grams Time
Sweet Gale Dried Leaves 16.50 90
Marsh Rosemary Fresh Leaves 16.50 90
Yarrow Fresh Leaves 16.50 90
Yeast
Man. Code Name Type
White Labs WLP028 Edinburgh Ale Liquid Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sac. 154 60 Infusion 8.8G
Sparge 170 55
Extras
Notes
Gruit is a mixture of herbs and spices that were used in times before hops. These herb mixtures were controlled and taxed by the Catholic Church and various Royal Guilds. As hops were introduced in the late 1400's gruit began to be phased out of use. Today there is a renewed interest in gruit ales for their unique flavors and possible medicinal/narcotic effects.
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