Does anyone out there have experience making gruit? i'm planning a brew and would love to hear how other people have gone about it/how they came out.
cheers, murray
I had one over your way reviled, shid twintytwo in willungton did one.Gruit?
I had one over your way reviled, shid twintytwo in willungton did one.
after a little research on the subject, here's what i'm thinking:
2kg marris otter
2kg aromatic malt
500g smoked malt
250g caramalt
100g chocolate malt
10g wormwood (60 min)
20g yarrow (30 min)
20g marsh rosemary (5 min)
20g bog myrtle (5 min)
50g crushed juniper berries (5min)
then a belgian or german ale yeast..not sure yet
wow sounds great - that's a lot of aromatic malt thoughafter a little research on the subject, here's what i'm thinking:
2kg marris otter
2kg aromatic malt
500g smoked malt
250g caramalt
100g chocolate malt
10g wormwood (60 min)
20g yarrow (30 min)
20g marsh rosemary (5 min)
20g bog myrtle (5 min)
50g crushed juniper berries (5min)
then a belgian or german ale yeast..not sure yet
i have a friend who grows wormwood so that shouldn't be a problem, i also think it was legalised here in recent times...i have definately had absithe with wormwood in it purchased at dans.
absinthe is legal in AUS (so is absinth.. 2 completely different things too) the thujine (the "active" ingredient) need 16+mg to affect a rat and in a ltr of absinthe it cant contain more than 10mg, so you die o drunkenness first lolthere is no real evidence that wormwood, even used to excess produces the kind of toxic effects that caused the banning of absinthe, though it is mildly psychotropic, which is probably why it was banned.
and my mistake it is banned in australia, what we get is a knock off aniseed drink.
and gruit was used long before the middle ages as well as during, it only made way for hops when certain countries started banning the use of non-hop herbs in beer - namely germany and britian. hops were sometimes even used in gruit...though late in the boil
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