Garden Gruit NHC06

Category 23: Specialty Beer

Gold Medal NHC 2006

Sponsored by: The Beverage People

Joseph Gherlone, Fredericksburg, Va., Specialty Beer, Brewers United for Real Potables (BURP)

"Garden Gruit"

Specialty - Spiced Gruit

Ingredients for 5.5 U.S. gallons (20.8 liters)

10.0     lb (4.54 kg) Briess two-row pale malt

1.25     lb (0.57 kg) 60° L crystal malt

0.5       lb (227 g) wheat malt

0.6       oz (272 g) Centennial pellet hops, 10% alpha acid (80 min.)

0.2       oz (5.7 g) fennel seed (5 min.)

0.1       oz (3 g) sweet gale (5 min.)

1.1       oz (31 g) fresh lemon grass (5 min.)

1          inch brewers licorice (5 min.)

1.25     inch vanilla bean (5 min.)

White Labs WLP 005 British ale yeast

1.25     cup light dry malt extract to prime

Original Specific Gravity: 1.060

Final Specific Gravity: 1.020

Boiling Time: 90 minutes

Primary Fermentation: 6 days at 72° F (22° C) in glass

Secondary Fermentation: 7 days at 72° F (22° C) in glass

Directions

Begin a protein rest at 120° F (49° C) for 30 minutes. Raise temperature to 153° F (67° C) and hold for 30 minutes. Mash out at 168° F (76° C) for 10 minutes.

Judges' Comments

"Nicely done. Looking at the list I feared that this would be a train wreck. Didn't catch the fennel notes in the beer. Definitely an excellent brew. Thank you!"

"Good, pleasant, easy to drink, not one I would drink two full pints of. A unique, fun ale. Good job-perhaps a touch less sweetness to increase drinkability."