Its lame but i didnt find kombucha
Thai Gruit
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Note:
This is a work in progress. The general idea is a light lager/pale ale gruit using thai basil, ginger, and lime.
* basil should provide most of the aroma (dry hop) * lime peel in the boil for bittering * ginger for earthy flavor probably short boil to preserve spicy bite (perhaps continuous gingering) * kaffir lime leaves? mint, lemon balm or other herbs? * a bit of thai chili@20min for some warmth? * beer should be crisp, dry, refreshing (1.008)
Style:
gruit
Ibu:
Abv:
4 - 4.3%
Size:
1.0 gal
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Recipe
* 1lb pale dme (all grain use pils and carapils)* 3.3oz fresh ginger, sliced
* 0.5oz mexican lime peel@20min
* XX Thai Basil|Kaffir Lime Leaves (dry hop)
Procedure
IG 1.045* Bring 2qt water to boil
* Add DME and ginger peel
* Boil 20min, top off to 1 gal
| Data Points [ + ] | |
| 123 |
date:
03/09/2010
note:
didn't actually measure gravity, should be in the right ballpark tho. Didn't seem very bitter.
SG:
1.045 @ 60F
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| 132 |
date:
03/21/2010
note:
bottled 7 500mL bottles. wet-minted 2
SG:
1.012 @ 60F
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| 151 |
date:
04/16/2010
note:
No body or head retetion but to be expected w/no grain. Excellent beer worth scaling to 5gal.
The ginger and lime both have a presence but would like a bit more bitter and more ginger bite. Should do multiple ginger additions to get earthy cooked ginger and spicy raw ginger.
SG:
1.0xx @ 60F
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