It's been a while, so here's a new beer post.

My root beer is going in the secondary right now.  I doctored it up w/ a glop of root beer extract I found in the spices, and added some vanilla, licorice root, and roasted dandelion root, as well as some honey to get it up to 4.5%.  it's a medium brown now, and tastes like a less gingery version of my last one.

I got all of the ingredients for a gruit-like beer (unhopped, flavored w/ herbs and spices). I have a little over half an ounce of Mugwort, and have Spruce and Lavender growing in my yard, and Dandelion growing all around it.  I'd probably still get some Heather tips, Sweet Gale, and licorice root.  

Scotland, who has long been known for excelent malt beverages was also one of the last converts to hops.  All of the above herbs and spices are historically used in Scottish Beers.  So the beer I want to make is "Scottish" inspired.  I have a beer cooler made out of a 32 gallon garbage can I bought.  I have a large number of ice packs to keep it cold, and recently got a peltier which I want to install.  I still need a thermostat.   

I'm not actually properly setup for all grain, I'll spare burnin myself this time by using some extract.  

I picked up the following:

7 lbs Light Malt Extract Syrup

2 lbs British Maris Otter 2-Row Pale Malt

1.5 lbs Cara-Pils makt

12 oz Caramunich Malt

12 oz Victory Malt 

WYeast Irish Ale Yeast.

I still may get Sweet Gale, Heather, Ginger, and MMAAYYBBEE some honey.  This should be a decent "Ancient Scottish Inspired" beer.  

The gruit ingredients need to be figured out.  I was going to soak each ingredient in some Rogue Dead Guy Whiskey, which I picked up and drank a little, and is OK, not a good of whiskey as Dead Guy Ale is beer, and mix until I get a good flavor, and add in some of the bittering herbs in the boil (Heather).  I also may pick up a small bag of dried juniper berry to dry hop with.

My plan is to try and ferment at 60 and "lager" at 45ish which is normal for scottish ales.  I'm renting a uhaul to get some dresser drawers tommorow, if I can find a fridge on craigslist I'm all over it.  If not, the 45 degree lagering may not happen.  

If anyone wants to give input, please do.  The actual herb additions are up in the air, and still being researched.  

It'll be a 7.5% beer or so, some honey could boost it a hair more.  I normally wouldn't add honey to a beer, but "ancient inspired style" beers like gruit or my "early american small beers" (root beer), it makes alot of historical sense.  

I have Aha Toro Reposado Tequila and Rogue Dead Guy Whiskey, which are both recommended.  Aha is primo tequila, and Rogue's attempt at whiskey isn't half bad, it's no Wild Turkey Rare Breed, but it's at least smooth, has good flavor, and doesnt manage to taste too boozey.  I've been meaning to try it, and recently got around to it.  I've heard they make a spruce gin I want to try.

Another project I'm working on is a crock pot still.  If I can make some whiskey I may add it a small portion to the scotch ale to boost it a percent or so. .