American Pale Ale Recipe - Granolabrau Gruit

Recipe Info

Recipe Image

Granolabrau Gruit

by on
All Grain
9 Liter(s)
10.8927 Liter(s)
60 min
75%
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

65% - Wheat Malt - DE
1.35
37
2
Mash
9% - Glutinous Rice
0.1795
38
1
Mash
2% - Millet
0.045
37
1
Mash
9% - Flaked Corn - US
0.1795
37
1
Mash
2% - Flaked Oats - US
0.045
37
1
Mash
13% - Honey - US
0.27
35
1
Late

Hops

Dried Honeysuckle
44.9989
Pellet
Boil
60 min(s)
1
12.1
Dried Chrysenthenum
29.9999
Pellet
Boil
30 min(s)
0
0.0

Yeast

Wyeast German Ale 1007
75%

Other Stuff

No other stuff in this recipe

Mash Steps

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

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Granolabrau Gruit
American Pale Ale
  • 9.00 Gallons Liters Batch Size
  • 10.89 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.055 OG
  • 1.014 FG
  • 12.1 IBU (tinseth) Bitterness
  • 0.22 BG:GU
  • 3.3° SRM Color
  • 75% Efficiency
  • 5.3% ABV Alcohol
  • 185 per 12oz Calories
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