- 0.4 lb (181 g) parsnips, shredded
- 2.5 lb (1.13 kg) squash, shredded
- 2.5 oz (71 g) rice hulls
- 8.5 lb (3.86 kg) 2-row
- 1.5 lb (680 g) munich
- 1.5 lb (680 g) rye malt
- 1.4 lb (680 g) wheat malt
- 12 oz (340 g) flaked rice
- 2.5 oz (71 g) midnight wheat
- 2.5 oz (71 g) peat, smoked Total Grain Bill: 17.6 lb (7.98 kg) Mash Water: 4.2 gallons (15.9 L)
- Sparge Water: 3.8 gallons (14.4 L)
- Mash Temperature: 151°F (66°C)
- Mash Time: 60 minutes
- Sparge Water Temperature: 168°F (76°C) Boil Time: 75 minutes
- 9 oz (255 g) molasses
- 0.26 oz (7.4 g) @ 15 minute sage
- 0.2 oz (5.7 g) @ first wort low alpha hop (Vanguard)
- 0.36 oz (10.2 g) @ flame-out (f/o) blessed thistle
- 0.29 oz (8.2 g) @ flame-out (f/o) spikenard
- 0.29 oz (8.2 g) @ flame-out (f/o) wood betony
- 0.21 oz (6 g) @ flame-out (f/o) gentian
- West Yorkshire (Wyeast #1469) Target OG: 1.069
- Target FG: 1.016
- ABV: 7%
- The first thing is to wash and then process the squash and parsnips—and there are options. Over the years we have used ambercup, red kuri, blue hubbard and Hidatsa, but any squash with a pronounced taste is fair game.
- Remove any stems, cut the squash in half and then scrape out the guts and seeds. If you really want to get into this, you can separate the seeds, toast them and then grind them up for use in the mash or boil.
- Leaving the skin on, cut the squash meat and parsnips into 1-inch (2.5-cm) cubes and decide whether you want to roast them in your oven with some maple syrup, purée, bag and add them to the boil or just shred them raw in a food processor and toss them loose into your mash. We do the latter.
- Bag and break up the sage leaf for a fifteen-minute addition.
- Do the same with the other herbs for an addition at flame-out. They can all be added to the same bag provided there is enough room left over for the herbs to expand into. If not, use more bags.
- As usual, take some time to make sure the herb bags are fully saturated either by repeatedly dipping them or holding it beneath the surface with a clean spoon or other utensil.
- Occasionally pull the bag out, let most of the liquid drain back into the kettle and then put the bag back. This helps to draw out more of the flavor into your wort, just like you’d do with a tea bag.
- Keep immersed through ten-plus-minute whirlpool and ten-plus-minute settle for at least twenty minutes of total contact time.
Online Beer ReviewsUntappd.com Members
- “You can really taste the sage.”
- “Different, but not in a bad way.”
- “Whoa spice.”
- “It’s different, the flavors are super interesting. Our first gruit!”
- “Sweet yams and a spicy sage taste. A little sour to boot.”
- “Purrfect fall spice gruit.”
- “Enjoyably complex squash fruit.”
- “Like beer and Kombucha had a baby!”
- “Great change of pace beverage.”
- “Strange. But good.”
- “A cornucopic blending of squash sour and herbs.”
More Recipes from "Against All Hops": Bloomers Beer Recipe
Reprinted with permission from Against All Hops: by Butch Heilshorn, Page Street Publishing Co. 2017.
The book Against All Hops: Techniques and Philosophy for Creating Extraordinary Botanical Beers (Page Street Publishing, 2017) by Butch Heilshorn gives you a unique look at the numerous opportunities and taste beer can offer. Not only will you delight your pallet with simple ingredients, but you’ll start your own journey towards imaginative and earthy beer recipes!
Brewer’s Note: Muddy chocolate soda, off-white head. Aroma is light toast, tart fruit, ginger, sage, squash, red berries, floral notes, sweetbread and toffee malt. Flavor is bready, more toffee malt with light spice, squash and tart fruit. The easygoing spiciness balances the lightly sweet malts. Dry finish with apple-like esters, white pepper, vanilla. Light body, low carbonation, a tad tart.