Yarrow Gruit Braggot Ale Recipe

Recipe Info

Recipe Image

Yarrow Gruit Braggot Ale

by on
All Grain + Extract
6 Gallon(s)
7 Gallon(s)
60 min
75%
Braggot is half beer, half mead. I made this back in 2002, when the local wildflower honey was still extremely cheap (and before I switched to all-grain brewing). My technique at that time involved making a two-gallon tea with part of the herbs the day before—in this case, with the yarrow—and refrigerating it in sanitized jars to add to the wort at the end of the boil... a very long boil, as you can imagine. Alternatively, you could just add the yarrow leaf to the wort ten minutes before the end, with all the other herbs, and then steep in the hot wort with the lid on for an additional half hour or so before cooling it down.

Fermentables

34% - Liquid Malt Extract - Light - US
4.4
35
4
Extract
31% - Honey - US
4
35
1
Late
16% - Pale 2-Row - US
2
37
1
Mash
12% - Caramel/Crystal 60 - US
1.5
36
60
Mash
8% - Munich - 60L - US
1
33
60
Mash

Hops

No hops in this recipe

Yeast

Fermentis Safale S-04
75%

Other Stuff

yarrow tops, dried
2
oz
Boil
lemonbalm, dried
1
oz
Boil
juniper berries, crushed
0.5
oz
Boil
dandelion roots, dried, roasted in 300F oven for 20 minutes
2
oz
Boil
ginger root, fresh, sliced thin
2
oz
Boil
licorice root, dried
0.5
oz
Boil
spikenard root, dried
0.5
oz
Boil
calamus root, dried
1
oz
Boil
sassafras root bark shavings, fresh
0.5
oz
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Yarrow Gruit Braggot Ale
  • 6.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.069 OG
  • 1.017 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 15.2° SRM Color
  • 75% Efficiency
  • 6.7% ABV Alcohol
  • 235 per 12oz Calories
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