American Pale Ale Recipe - Granolabrau Gruit

Recipe Info

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Granolabrau Gruit

by on
All Grain
9 Liter(s)
10.8927 Liter(s)
60 min
75%
Comments  Brew Sessions (0)
http://brewery.org/cm3/recs/01_63.html Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize. The result should be a mushy, gummy mess. Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250 degrees of extract (e.g., 6 gallons at S.G. 1.042). Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill wort and add cold water to bring S.G. to 1.050. Pitch with working starter. Dry-hop with reserved hops in hopping bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4 weeks in secondary fermenter to settle out. Bottle, then age 2 months. Drink and enjoy!

Fermentables

% kg fermentable ppg   L   usage  
65% 1.35 Wheat Malt - DE 37
Mash
9% 0.1795 Glutinous Rice 38
Mash
2% 0.045 Millet 37
Mash
9% 0.1795 Flaked Corn - US 37
Mash
2% 0.045 Flaked Oats - US 37
Mash
13% 0.27 Honey - US 35
Late
2.069 kg

Hops

g variety type usage time AA   IBU  
44.9989 Dried Honeysuckle Pellet Boil 60 minutes 1.0 12.1
29.9999 Dried Chrysenthenum Pellet Boil 30 minutes 0.0 0.0
74.9988 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast German Ale 1007 75%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

type heat temp °C time
Cook all grains until gelatanized 3hrs Direct Heat 100 60 minutes
Mash with 6 row for 1.5hrs Infusion 66 60 minutes
Raise mash temp to 168F Infusion 76 18 minutes
Add Sparge water at 168F Infusion 76 16 minutes
 

Special Instructions

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Tasting Notes (0)

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Recipe Facts

Granolabrau Gruit
American Pale Ale
9.00 Gallons Liters
10.89 Gallons Liters  @  60  min
1.055
1.014
3.3° SRM
75%
12.1 IBU (tinseth)
0.22
5.3% ABV
185 per 12oz
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