3 liter vann
1 2/4 pound pale malt
1 1/2 pound crystal malt
1 1/2 gram Pors (Myrica gale)
1 1/2 gram rosmarin ( Rosmarinus officinalis)
1 1/2 gram Ryllik (Achillea millefolium)
Heat water to 170 ( 76 grader celsius) degrees, pour onto malted grains
enough water to make stiff mash. Let stand, covered,
for three hours.
Sparge slowly with 170 ( 76 grader celsius) degree water until one gallon
total liquid is acquired. Boil wort and hebrs for 1 1/2 hours.
Cool to 70 degrees F ( 21 grader celsius) and strain.
Pour into fermenter and add yeast.
Ferment until completion.
Prime bottles, siphon and cap.
Store four months before drinking.
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