Gruit Ale

Gruit Ale

(5 gallons/19 L, all-grain)
OG = 1.045  FG = 1.013
IBU = 0*  SRM = 10  ABV = 4.2%

Ingredients
8.8 lbs. (4 kg) Munich malt 
0.88 lb. (400 g) smoked malt
40 g dried yarrow leaves (45 min.)
10 g dried rosemary (10 min.)
White Labs WLP013 (London Ale), Wyeast 1028 (London Ale), or SafAle S-04 yeast 
½ cup corn sugar (if priming)

Step by Step
Mash grains at 149 °F (65 °C) for 60 minutes. Batch sparge for 15 minutes at 162 °F (72 °C). Collect enough wort to result in 5.5 gallons (21 L) after conducting a standard 60-minute boil. Add yarrow and rosemary at times indicated. 

After the boil is complete, cool wort to 65 °F (18 °C) and transfer to fermenter. Add yeast as packet directs. Ferment at 68 °F (20 °C) for one week, then package in keg and force carbonate to 1.8 v/v or prime and bottle condition.

Partial mash option:
Decrease the Munich malt to 1 lb. (0.45 kg) and replace with 4 lbs. (1.8 kg) Munich dried malt extract (DME). Place the crushed malts in a muslin bag and submerge in 4 qts. (3.8 L) of 160 °F (71 °C) water to stabilize temperature at 149 °F (65 °C). Remove the grains, place in a colander, and wash with 1 gallon (4 L) hot water. Top up kettle to 4 gallons (15 L) then add the DME, stirring until dissolved. Boil 60 minutes. 

Follow the remainder of the all-grain recipe, topping up fermenter to 5.5 gallons (21 L) after chilling.