• By: Scott Carr & Joe Kaufmann
• Final volume: 5 gallons / 19L
• Original gravity: 1.090
• Herbs used:Mugwort, Heather,
  Yarrow, Sweet gale and Juniper berries.

This makes a very strong and heady brown ale, with an intense herbal character and a slightly spruce-like aroma. It really does need to age properly, and it comes into its own about eight months into the process.

Grain bill

• 11 lbs / 5 Kg British pale ale malt
• 1 lb / 0.5 Kg crystal malt
• 1 lb / 0.5 Kg honey malt

Extra

• ¾ cups corn sugar for priming
• 1 tbs. irish moss

Herbs

• 2 oz / 50-60g of Mugwort
• 2 oz / 50-60g of Heather
• 2 oz / 50-60g of Yarrow
• 1 g of Sweet gale
• 75 cracked juniper berries (divided: 25 in primary, 50 in secondary)

Yeast

• Wyeast Scotch Ale Yeast (1728) or similar

1. Mash for one hour at 150 degrees, then sparge about three gallons at 180 degrees. Augment the wort with four lbs pale ale malt extract, ½ lb buckwheat honey, and ½ lb clover honey for a higher starting gravity.

2. Boil the wort 60 minutes, with herb additions as follows:

• 60 minutes: 2 oz. mugwort, 1 oz. yarrow
• 30 minutes: 1 gram sweet gale
• 15 minutes: 1 oz yarrow
• 5 minutes: 2 oz heather tips

3. Chill wort and strain into fermenter; add water as needed to make five gallons; pitch Wyeast Scotch Ale Yeast (1728) or similar; add 25 cracked juniper berries to fermenter. The OG should be about 1.090.

4. After 4-6 weeks, rack into secondary (discard juniper berries from primary). “Dry hop” with ½ tsp mugwort, ½ tsp yarrow, a small pinch of sweet gale, and 50 cracked juniper berries.

5. After 4-6 more weeks (when fermentation appears to be entirely complete), rack into tertiary and allow to age for at least six months, then prime and bottle.

6. Allow to sit in the bottle another 6-8 weeks, and then enjoy.