3.5 lb light LME (liquid malt extract)
3.2 oz light Crystal Malt
<strong>Herbs</strong>. (These were day-old cuttings. The weights will change as the herbs dry.)
2.25 oz Yarrow
1.1 oz Sweet Woodruff
0.5 oz Lemon Balm
0.6 oz Hops
Heat 3 gal water to 165F. Steep crystal malt for 30 mins at 165F. Sparge w/ 2 cups water at 170F and let drip. Remove grain bag, then dissolve malt extract and stir. Bring to boil. At beginning of boil (@60 mins) add half of yarrow, all of hops and lemon balm. At 5 minutes (end of boil), add the woodruff, and the rest of the yarrow. Cool to 75F, pour into fermenter, and pitch the yeast.