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My notes:

Steeped 2# Briess caramel crushed crystal malt grains in 1.5 gal water for 1 hr at 160F. Squeezed out (muslin bag).

Added 3 c white sugar and 1# brewer's crystals. Added 1/8 tsp yeast nutrient.

Boiled 20 min and took off stove.

"Herbal Tea" - 1/4 c star anise, whole - 3/4 c candied ginger pieces - 1/8 c anise seeds - 6 dehydrated lemon slices - 1/2 c licorice root pieces - 1 c absinthe - 2 c water

Heat tea to 200F and hold 2 hr. After 1 h add another 1 c absinthe. When 20 min left add 1 c Jagermeister and another 1 c water.

Add herbal teal and cool to 75F.

Used Wyeast champagne dry yeast.

1.100 IG 1.030 FG (after 2 weeks)

Primed with 1/5 c white sugar.

Made 9 12 oz bottles.

My notes: Steeped 2# Briess caramel crushed crystal malt grains in 1.5 gal water for 1 hr at 160F. Squeezed out (muslin bag). Added 3 c white sugar and 1# brewer's crystals. Added 1/8 tsp yeast nutrient. Boiled 20 min and took off stove. "Herbal Tea" - 1/4 c star anise, whole - 3/4 c candied ginger pieces - 1/8 c anise seeds - 6 dehydrated lemon slices - 1/2 c licorice root pieces - 1 c absinthe - 2 c water Heat tea to 200F and hold 2 hr. After 1 h add another 1 c absinthe. When 20 min left add 1 c Jagermeister and another 1 c water. Add herbal teal and cool to 75F. Used Wyeast champagne dry yeast. 1.100 IG 1.030 FG (after 2 weeks) Primed with 1/5 c white sugar. Made 9 12 oz bottles.

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[–] • 2 pts

I'm getting kind of tipsy reading it. Sounds quite interesting.