Michelle’s First Gruit

  • Brew day- March 10, 2019
  • 5 gallons

Grain Bill-

  • 9.06# Pilsner malt
  • 1.16# Vienna malt
  • 3.5oz 40L Crystal malt

Bittering Agents-

  • Burdock 1 oz @ 30′
  • Yarrow 1 oz @ flame out
  • Motherwort .4 oz @ flame out
  • Mugwort 1 oz @ flame out
  • Burdock 1 oz @ flame out
  • Yarrow 1 oz after primary

Yeast- WLP653 Brettanomyces lambicus

Brew Schedule-

  • Strike 3.29g @ 165F
  • Mash in @ 151F for 60′
  • 15′ recirc
  • Sparge w/ 4.47g @ 168F
  • Collect 7g wort
  • Begin boil
  • 30′ add Burdock
  • 15′ add cooling coil
  • Collect 5g in fermenter @ 70F
  • OG = 1.050

This smelled like baking bread during the boil. Delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s