Ingredients

• 1 gallon water
• 1 2/4 pounds pale malt
• 1 1/2 pounds CaraPils (or crystal malt)
• 1 1/2 grams Bog myrtle
• 1 1/2 grams Wild rosemary
• 1 1/2 grams Yarrow
  

Method

• Heat water to 170 degrees, pour onto malted grains
  enough water to make stiff mash. Let stand, covered,
  for three hours.
• Sparge slowly with 170 degree water until one gallon
  total liquid is acquired. Boil wort and hebrs for 1 1/2 hours.
• Cool to 70 degrees F and strain.
  Pour into fermenter and add yeast.
  Ferment until completion.
  Prime bottles, siphon and cap.
  Store four months before drinking.

Stephen Harrod Buhner, "Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation", (Boulder, Sirus Books, 1998)