Brewed on 2 December 2003.
Fennel, licorice, lemon balm, coriander… YUM. A delicious backdrop to a delicious beer.
I used to have a small patch of lemon balm, but it gradually declined; I don’t think our mountaintop clay is very good for it. But that’s why I used to brew with it so often, and don’t much any more. As for angelica and fennel seed, I’ve just fallen out of the habit of using them for some reason.
I wish I could still brew with honey in the quantities I used to, but owing to the decline of honeybees, it’s now prohibitively expensive, even from the local Amish.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
0.0 IBUs |
43.8 SRM |
1.066 |
1.007 |
7.8 % |
Fermentables
| Name |
Amount |
% |
| Pale 2-Row - US |
7 lbs |
57.14 |
| Extra Dark Crystal 120L - UK |
2.5 lbs |
20.41 |
| Roasted Barley - UK |
8 oz |
4.08 |
| Chocolate - UK |
4 oz |
2.04 |
| Honey - US |
2 lbs |
16.33 |
Miscs
| Name |
Amount |
min |
|
Type |
| ginger root, fresh, minced |
2.00 oz |
0 min |
Primary |
Other |
| angelica root, dried |
1.50 oz |
0 min |
Primary |
Other |
| bitter orange peel, dried |
0.50 oz |
0 min |
Primary |
Other |
| coriander seed, crushed |
0.50 oz |
0 min |
Primary |
Other |
| fennel seed, crushed |
0.50 oz |
0 min |
Primary |
Other |
| lemon balm leaves, dried |
0.50 oz |
0 min |
Primary |
Other |
| licorice root, dried |
0.50 oz |
0 min |
Primary |
Other |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Danstar Nottingham |
|
80% |
64°F - 69°F |
Notes
Put all spices into a muslin bag to go in the primary and add it to brewpot 5-10 minutes before flame-out to sanitize.
|
Brewed on 2 December 2003.