Great King Gruit - Winter Star Ale Beer Kit - Extract

Description

Your Great King Gruit is a winter gruit that uses herbs and spices instead of hops for bitterness. Ginger root, cinnamon sticks, and wormwood deliver a warming, festive character while honey smooths the body. Golden Light Dry Malt Extract and Bonlander Munich malt create a rich malty base, with Caramel 80L adding subtle caramel depth. Cascade hops keep the profile balanced without overpowering the botanicals, and the dry yeast ferments cleanly so the spices remain prominent in your beer.

A few extra weeks of aging allows the flavors to mellow and meld.

Your Great King Gruit kit never sits on a shelf. Your grains are crushed to order, your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 6.1% - 6.6%
• Original Gravity: 1.063 - 1.067
• Final Gravity: 1.017 - 1.020
• IBUs: 16
• SRM: 12

Ingredients

Fermentables

• 6 lbs. Golden Light Dry Malt Extract
• 1.5 lbs. Honey

Specialty Grains

• 1 lb. Bonlander Munich Malt
• 8 oz. Caramel 80L Malt

Hops

• 1 oz. Cascade Hops

Spice Pack (all spices combined in one bag)

• 1 oz. Ginger Root
• 1/2 oz of Cinnamon Sticks
• 1/8 oz. Wormwood

Yeast (substitutions based on availability)

• Packet of Dry Yeast

Instructions

Hop Schedule

• 1 oz. Cascade Hops (25 mins.)

1. Heat 3-4 gallons of water to 155°F.
2. Add the grains to the grain bag and steep for 25-30 minutes.
3. Remove the grains and stir in dry malt extracts until fully dissolved.
4. Bring wort back up to a rolling boil.
5. Add the hops at 25 minutes.
6. With 15 mins left in the boil, add your spice pack to the boil.
7. Terminate boil and cool the wort to 70°F. An immersion chiller works well for this.
8. Transfer to a sanitary fermenter and add in the honey. Add some water to the bottle and shake to make sure you get all the honey's sugars, then add that into the wort. Stir until evenly dissolved.
9. Pitch the yeast and ferment at 68°F for 2 weeks or until fermentation is complete. (fermenting 72°-75° will result in a dryer, more pepper forward beer if preferred).
10. Mix in your priming sugar and stir until evenly dissolved. Bottle and allow two weeks at room temperature to carbonate your creation. Enjoy the Gruit!