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Absinthola Brew

Posted on Dec 23, 2015 by in Beer, Champagne yeast, Herbs, Malts & Grains, Spice | 2 comments

This is another 1 gallon recipe from the most excellent “Speed Brewing” book by Mary Izett. Like her other unhopped concoctions she calls this a “malty soda.” Technically this is also known as a “gruitt.” Whatever… it’s fizzy and contains alcohol so I call it a beer.

It turned out to be pleasant, mild, and lightly herbal. I was hoping for more of a traditional Absinthe flavor since the ingredients are what you would use to make Absinthe. Most of the malty soda recipes in this book are more mild that I expected. It’s good enough to try again but I will probably steep the herbs and spices directly in the main brew pot rather than make a tea and add it at flameout.

This was a promising experiment.


Ingredients for a 1 gallon recipe:

1 gal. Water
1 lb. Crushed Crystal Malt grains
1.5 cups white sugar
1 tbsp. Fennel seeds
1 tbsp. Star Anise
1 tsp. Licorice root
1 tsp. Lemon balm
1 tsp. hyssop
1 tsp Calamus
1 tsp Wormwood
1/16th tsp yeast nutrient
Pinch of Irish moss
Champagne yeast

Brew Process:

Heat 10 cups of water to 156 to 168 degrees and add Malt (Inside a brew-n-a-bag.)
Steep for 30 minutes at 150-166 degrees.
at 20 minute mark boil 2 cups of water and pour over the herbs and spices.
Drain grains after 30 minutes and bring to a boil and add sugar, yeast nutrient and Irish Moss.
10 minutes later add the Tea at flameout.
Cool to 70 degrees-ish.
Strain into fermenter and add water to make about 1 gallon.
Add yeast and top of with airlock
Fermented 9 days.



  1. Did you bottle condition it, or was it basically ready to drink after a little carbonation?

    • Hi Ben. I definitely bottle condition with approximately 1/2 teaspoon sugar per bottle.

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