Congratulations to Steve Henry for winning two club competitions in a row with his Sour Gruit recipe!

[Beer Name] Sauergruit
[Beer Style] Gruit
[Brew Type] All Grain
[Batch Size] 10.5 Gallons
[OG] 1.060
[FG] 1.010
[ABV] 6.4%
[SRM] 4.5
[IBU] 0

[Note] Batch split 1:1 after boil for 2 fermentations

[Efficiency Target] 70%

[Grain Bill]
Mash @ 154F 60min
21.5 Lb 2-Row Malt
5 Lb White Wheat Malt

[Herb Bill]

60 min additions-
0.5oz Mugwort

30 min additions-
2oz Rose Hips
1oz Calamus Root (Dry)
1oz Yarrow Leaf/Flower Mix (Fresh)
0.15oz Sarsaparilla

0 min/whirlpool additions-
1oz Yarrow Leaf/Flower (Fresh)
0.5oz Sweet Gale
0.5oz Labrador Tea Leaf
0.5oz Calamus Root

-Split Batch during chill

Dry Hop/Herb into sour gruit carboy (4 Weeks)
0.25oz Labrador Tea Leaf
0.17oz Yarrow flowers (dried)
0.15oz Queen Ann’s Lace Flower (dried)
0.25oz Heather tips

Chill 5.25 gallons to 95F. Pitch Lacto Brev, set fermentation chamber to 105F with blow off tube for 72 hours no oxygenation. Chill to 68F oxygenate and pitch US-05 with dry hop (herb). Rack to keg after 4+weeks.