We've been experimenting with herbal ales that use no hops at all. Last summer we gathered some Yarrow (Achillea millefolium) which is native to Colorado with the intent of making an ale with a good bitterness and a subtle Yarrow flavor. After a few experiments we landed on this recipe. We added a few other herbs to round out the Yarrow taste and offer a refreshing herbal note. Add a few drops of DRAM Citrus Medica to a tall glass of this chilled brew, enjoy on the porch in the waning heat of a summer evening. So lovely!
Ingredients for 3 gallons
- 3 lbs. (1.4 kg) light liquid extract
- 1lbs brown rice syrup
- 2 oz. dried yarrow 60min
- .5 oz heather tips 60min
- 1 oz dried yarrow 5min
- .5 oz heather tips 5min
- .5oz wild cherry bark 5min
- American ale type yeast
- 1/2 c. (140 ml) corn sugar (for bottling)
Add the malt extract, .5 oz dried heather tips and 1 oz of dried yarrow to 3 gallons of water and boil for 60 minutes. During the final 5 minutes of boiling add 1 oz. yarrow, .50z cherry bark and .5oz heather tips.
Add water to make 3 gallons. Pitch the yeast when cool. Bottle when fermentation is complete (about 2 weeks).