Last night members of the True Grist Homebrew Club made their way to Short Finger Brewing Co. HQ to undertake a special collaboration brew for International Gruit Day (February 1st). Here’s a couple pictures for those who couldn’t make it!

Rob (owner of Short Finger Brewing Co.), has a pilot system in the back of his shop that is comprised of an electric HLT, a large converted cooler, and dual converted keg boil kettles. The sparging process on this system consists of transferring pitchers of hot water from the HLT carefully over the grain bed. The grain bed is covered by aluminum foil to reduce disturbance doing this process.

 

Rob’s converted cooler mash tun during the sparging process

 

While True Grist members took turns at this task, another attempted to equally distribute the wort between the two boil kettles.

 

Mike carefully sparging the mash, while Tyler and Jeff monitor volumes in the boil kettles

 

Once the boil kettles were full, we set the burners, and enjoyed some homebrew samples (including some gruit, appropriately) and pizza.

 

 

 

As the boil came to an end, our guys were ready with flameout herb additions.

 

Jeff checking the time, as Tyler prepares to add some herbs to the Gruit

 

The gruit wort was chilled and split amongst 3 carboys, to be fermented 3 different ways. One with a lacto blend and Belgian W, another with Omega’s hothead yeast, and a third with Escarpment Lab’s Cali yeast.

 

Gruit 3 ways.

 

Some of this gruit will be sampled at Shortfinger’s Homebrew Hangout later this month, which will be featuring True Grist.

The gruit recipe, for those that are interested is below. A huge thanks to Rob and Short Finger Brewing Co. for making this happen!

Ingredients
Amt Name Type # %/IBU
20 lbs Golden Promise (3.0 SRM) Grain 1 51.9 %
10 lbs White Wheat Malt (2.4 SRM) Grain 2 26.0 %
5 lbs Munich Malt (9.0 SRM) Grain 3 13.0 %
2 lbs Kiln Amber (18.0 SRM) Grain 4 5.2 %
1 lbs 8.0 oz Acid Malt (3.0 SRM) Grain 5 3.9 %
1.00 oz Wormwood (Boil 60.0 mins) Spice 6
2.00 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 7
2.00 oz Chamomile (Boil 0.0 mins) Spice 8
1.00 oz Yarrow (Boil 0.0 mins) Spice 9
1.0 pkg Belgian W (Omega Yeast #OYL-028) Yeast 10
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 11
1.0 pkg Hothead Ale (Omega Yeast #OYL-057) Yeast 12
1.0 pkg Lacto Blend (Omega #OYL-605) Yeast 13
2.00 oz Chamomile (Secondary 5.0 days) Spice 14
1.00 oz Yarrow (Secondary 5.0 days) Spice 15

Gravity, Alcohol Content and Color

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 0.0 IBUs
Est Color: 7.5 SRM