Doug's Gruit (no hops)

20 litres; OG = 1.069; FG =1.005; SRM = 21.2; ABV = 6.5% (calculated, actual values may vary)

An experimental, historical beer. Because of the herbs, this beer took about 2 months to come into it's own. Excellent flavour and aroma.


  • 3.8kg Munich malt (9 SRM)
  • 1.5kg Malanoidin malt (35 SRM)
  • 675g pale malt (2 Row) UK (3 SRM)
  • 115g chocolate rye (350 SRM)
  • 1 packet Safale US-05 dry yeast or 1 vial of White Labs WLP051 California Ale yeast
  • Spices &/or Herbs:
    • 30g dried lungwort
    • 30g dried astragalus root
    • 30g dried lemongrass stalks
    • 21g dried motherwort herb
    • 8g dried agrimony herb
    • 8g dried mugwort herb
    • 60g crystallized ginger (add to secondary for 14 days)

Brewing instructions:

  • Mash at 67°C for 60 minutes and sparge.
  • Add spices and boil for 1 hour.
  • Chill, transfer to fermenter and pitch yeast. Ferment for 1 week, then transfer to secondary fermenter.
  • Simmer the crystallized ginger in 1 litre of water for 10 minutes (don't use dried or fresh ginger as the taste is too strong).
  • Cool to room temperature with lid on pot and add to secondary.
  • Prime and bottle. Age for 6 - 8 weeks.

(Source: Recipe adapted to Imperial measurements as well as for availability of ingredients in South Africa.)