BeerBaron Forum - Lemonball

Batch Size: 6.5 gals
Original Gravity: 1.060
Final Gravity: 1.015
Alc by Vol: 5.9%

Grain Bill:
75% 12 lbs Pale Malt (2-row)
12.5% 2 lbs Caramel-pils
12.5% 2 lbs Melanoidin Malt

Gruit Herbs:

Add to mash: (Tossed in loose, no bag)
    * 56.7gm Yarrow
    * 56.7gm Marsh Rosemary
    * 2gm Myrica Gale

Add to boil: (Used in grain/hop bags)
    * 28.4gm Yarrow, 60 mins
    * 28.4gm Marsh Rosemary, 60 mins
    * 2.0gm Myrica Gale, 60 mins.
    * 1.5 units Whirlfloc or Irish Moss, 20 mins

Add to primary frementer: (Used in grain/hop bags)
    * 28.4gm Yarrow
    * 28.4gm Marsh Rosemary
    * 2.0gm Myrica Gale

Yeast: Wyeast 1056 American Ale/Chico (2/3 of a gal starter)

Mash:
Single Infusion at 149f for 90 minutes

Fermentation:
Fermented at 68°F

This Gruit came out a medium dark amber/yellow and had an herb-like flavor that mellowed with time -- in this case it aged for about 5 months in a keg and was good, refreshing, and stimulating. Try your hand at one of these ancient and important beers.