Ginger-Angelica Gruit Porter

gingerBrewed on 2 December 2003.

Fennel, licorice, lemon balm, coriander… YUM. A delicious backdrop to a delicious beer.

I used to have a small patch of lemon balm, but it gradually declined; I don’t think our mountaintop clay is very good for it. But that’s why I used to brew with it so often, and don’t much any more. As for angelica and fennel seed, I’ve just fallen out of the habit of using them for some reason.

I wish I could still brew with honey in the quantities I used to, but owing to the decline of honeybees, it’s now prohibitively expensive, even from the local Amish.


Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 0.0 IBUs 43.8 SRM 1.066 1.007 7.8 %


Name Amount %
Pale 2-Row - US 7 lbs 57.14
Extra Dark Crystal 120L - UK 2.5 lbs 20.41
Roasted Barley - UK 8 oz 4.08
Chocolate - UK 4 oz 2.04
Honey - US 2 lbs 16.33


Name Amount min Type
ginger root, fresh, minced 2.00 oz 0 min Primary Other
angelica root, dried 1.50 oz 0 min Primary Other
bitter orange peel, dried 0.50 oz 0 min Primary Other
coriander seed, crushed 0.50 oz 0 min Primary Other
fennel seed, crushed 0.50 oz 0 min Primary Other
lemon balm leaves, dried 0.50 oz 0 min Primary Other
licorice root, dried 0.50 oz 0 min Primary Other


Name Lab Attenuation Temperature
Danstar Nottingham 80% 64°F - 69°F


Put all spices into a muslin bag to go in the primary and add it to brewpot 5-10 minutes before flame-out to sanitize.

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