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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 (edited )

That sounds fantastic. Thanks for the recipe. I'm gonna have to try this.

Curious where you got licorice root? Do you use real absinthe? I'd love to get to see the green fairy but I'm not so sure you can get the legit stuff in the us.