experimental beers with a botanical twist

Dark Lager with Mugwort

Artemisia vulgarisBrewed on 14 January 2015 in Plummer’s Hollow.

This is the one and only time I’ve ever used lager yeast, but the results were good (in part because of the nice, cold, winter conditions during the primary and secondary aging). The herbs are assertive but not overpowering, and the bitterness is fairly low.

For what it’s worth, this was my first beer with an immersion wort chiller! Up until now I’ve been boiling the wort down to three gallons and adding two gallons of cold tea at the end. So my brew day just got a lot shorter. Perhaps I’ll have to re-think my opposition to other tech improvements, as well.

Note to self: Brew this again!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 0.0 IBUs 59.0 SRM 1.065 1.012 7.1 %

Fermentables

Name Amount %
Pale 2-Row - US 8 lbs 64
Munich Dark - DE 2 lbs 16
De-Bittered Black - BE 1 lbs 8
Caramel/Crystal 80 - US 8 oz 4
Chocolate - UK 8 oz 4
Roasted Barley - UK 8 oz 4

Miscs

Name Amount min Type
gentian root, dried 1.50 tsp 60 min Boil Other
mugwort leaves, dried 0.75 oz 60 min Boil Other
elecampane root, dried 0.50 oz 60 min Boil Other
mugwort tops, dried 1.50 oz 10 min Boil Other
sweet orange peel, dried 0.50 oz 10 min Boil Other

Yeast

Name Lab Attenuation Temperature
Fermentis Saflager S-23 82% 64°F - 69°F

Notes

An unhopped lager. The herbs are assertive but not overpowering, and the bitterness is fairly low. Mash at 154F for maltiness. Add .75 oz mugwort at the beginning of the boil and the remainder at the end. The elecampane and gentian can also go in at the beginning, but save the orange peel for the end.


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