The recipe for this variation of my gruit came from George Heilshorn’s book Against All Hops. The grain bill is a bit more complex than previous editions. It combines some specialty grain with standard grains to form a base that should have a bit more head and body. The main flavouring ingredients remain Canadian sourced yarrow, marsh rosemary, and sweet gale.
I always start with designing the water. It is one of the most important ingredients. In this case I start with distilled as a blank canvas and add back minerals using Brewer’s Friend. After a through cleaning and sanitizing of all equipment, the grain is milled and the wort is produced. I use a Zymatic from Pico Brew because I usually brew in small batch sizes. After making the wort, I added the herbs and boiled the brew for a short 45 min. Cooled it and pitched a very common ale yeast strain. It’ll ferment for about 14 days and I’ll take the temperature down to clear it and get it ready to bottle condition.
Brewer: Vincent Sowa
Brewed For: BeerClub
Ready: 19 June 2018