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  • Gråbbø (Wormwood Beer) Recipe

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    Michael Eugene Church
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    This document provides instructions for making a Gråbbø (wormwood beer) including ingredients such as Bavarian Weis malt extract, alfalfa honey, and two additions of wormwood herb. It lists the yeast, dates of pitching and bottling the beer, and final specific gravity and alcohol content measurements indicating an approximately 4.75% alcohol beer.

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    This document provides instructions for making a Gråbbø (wormwood beer) including ingredients such as Bavarian Weis malt extract, alfalfa honey, and two additions of wormwood herb. It lists the yeast, dates of pitching and bottling the beer, and final specific gravity and alcohol content measurements indicating an approximately 4.75% alcohol beer.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    13 views1 page

    Gråbbø (Wormwood Beer) Recipe

    Uploaded by

    Michael Eugene Church
    This document provides instructions for making a Gråbbø (wormwood beer) including ingredients such as Bavarian Weis malt extract, alfalfa honey, and two additions of wormwood herb. It lists the yeast, dates of pitching and bottling the beer, and final specific gravity and alcohol content measurements indicating an approximately 4.75% alcohol beer.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Gråbbø

    (Wormwood Beer)

     1 kg. Bavarian Weis malt extract


     500 grams alfalfa honey
     0.35 oz boiling wormwood (whole herb
    artemisia absinthium)
     0.35 oz finishing wormwood (whole herb
    artemisia absinthium)
     ¼ tsp yeast nutrients
     1 ¼ tsp yeast energizer
     Morgan’s ale yeast
     water to make 4.5 gallons (spring water)
     All sterilization with sodium metabisulphate

    Yeast pitched – March 18, 2008


    Specific gravity = 1.42
    Potential alcohol = 6%
    Balling number = 11

    Bottled – March 27, 2008


    Specific gravity = 1.1
    Potential alcohol = 1.25%
    Balling number = 0.3

     Honey added at bottling.


     Approximately 4.75% alcohol.

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