hist-brewing: Gruited or spiced ales
srichens at sprint.ca
Thu Oct 14 16:10:28 PDT 1999
I found that the hard part is getting the herbs. Most herbalists in North
America have a pharmacopeia of substantially North American Aboriginal
origin. Good medicine, but not really relevant to mediaeval Europe.
Never did get the Alecost or Costmary, etc. I read some debate on the
matter in hist-brewing, all I've learned elsewhere is that *Glecheroma* is
a species of mint and is not something your neighbors will forgive you for
planting. It has gone rampantly wild in Newfoundland, so if you're up that
way, send me a pound, will you?
I *did* finally find some Buckbean leaves at a local store. The recipe
(just a 1 gallon trial) is based on a note in Clive LaPensee's _The
Historical Companion to House-Brewing_ (Montag, ISBN 09515685 0 7) great
book, you sound like someone who's gotta have it.
Ye Olde Ale
28 g Buckbean leaf
Boil 2-3 minutes, discard water (takes away the extreme astringency)
Add water, boil 1 hour, strain, discard leaf
Steep 2.5 oz crystal malt + 1 oz roast barley
Add 1.8 lb pale malt syrup (not quite mediaeval)
1 g gypsum, pinch Irish moss
Bring to boil, add half of Buckbean extract, take a sample and taste. Add
more to taste (I added another 1/4 of the extract - it's harsh!).
Pitch a British ale yeast.
I aged it much longer than appropriate (almost 2 months in secondary), but
after 1 month in bottle you can't really tell it's not a regular brown ale.
There's my experience so far. All the best, and please share your
experiences with us.
I am an experienced brewer of hopped beers. I am looking for a recipe
for gruited ale, along with the difference in technique of brewing. I am
used to the 1 hour boil required for hop utilization. It sounds like the
use of herbs is quite different. I imagine one would boil the wort for
at least 10 minutes for sanitation, but from there I am vague about how
and when the herbs are added. i am also curious if simple powdered
kitchen spices can be used effectively, or is it best to use "bushes"
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com
More information about the hist-brewing