experimental beers with a botanical twist

Indian Sarsaparilla Gruit Ale

A partial mash-extract beer, brewed sometime before 2004.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 0.0 IBUs 15.2 SRM 1.076 1.012 8.5 %

Fermentables

Name Amount %
Pale 2-Row - US 2 lbs 16.67
Caramel/Crystal 60 - US 1 lbs 8.33
Munich - 60L - US 1 lbs 8.33
Liquid Malt Extract - Light - US 6 lbs 50
Honey - US 2 lbs 16.67

Miscs

Name Amount min Type
cloves 6.00 Items 10 min Boil Other
dandelion root, dried, roasted for 20 minutes in 300F oven 2.00 oz 10 min Boil Other
Indian sarsaparilla (Hemidesmus indicus) root, dried 1.50 oz 10 min Boil Other
bitter orange peel 1.00 oz 10 min Boil Other
cinnamon stick 1.00 Items 10 min Boil Other
ginger, fresh, minced 1.00 oz 10 min Boil Other
fennel seed 0.50 oz 10 min Boil Other
licorice root, dried 0.50 oz 10 min Boil Other
sassafras root shavings, fresh 0.50 oz 10 min Boil Other

Yeast

Name Lab Attenuation Temperature
Fermentis Safale S-04 75% 64°F - 69°F

Notes

A partial mash-extract brew. Add all herbs and spices ten minutes before the end of the boil, then turn off and lid brewpot and let them steep for at least half an hour.


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