4 lbs Dark Brown Sugar
2 lbs Light DME (Dried Malt Extract)
1.5 lb Crystal 40L Malt
2lb 4 oz Fresh Lemon Balm (leaves and tops)
US-05 Dry Yeast (one satchel).
Prepare fermenter w/ 3 gal clean water. Rinse and drip dry (or salad spinner) balm and remove leaves and tops from stems. Chop coarsely and set aside. (This much balm filled two large salad bowls and then some.)
In brewpot, heat 3.5 gal H20 to 170F. Add Crystal malt in grain bag and steep for 20 minutes. Rinse grains off into wort with hot (170+F) water. Remove grains and heat to boiling. (Make sure you have room left in pot for Balm.) Turn off heat and add Dk. Brown Sugar and DME, stirring until dissolved.
Turn heat back on. Add 1 lb 10 oz of Balm and return to boil. Boil 10 minutes.
Turn off heat and add remaining (10 oz) of Balm.
Cool to below 80F, strain into fermenter, and pitch yeast.
(To convert from 6 gal to a 5 gal recipe just multiply all measurements by 0.8).
(Aug 28, 2012 - Less dry/thin recipe. Change 6 lb sugar to 4. Increase DME from 11oz to 2 lb. Add 1.5lb Crystal malt.)