Recipe Name: Solstice Gruit
URL: https://www.mibrewsupply.com/recipe/solstice-gruit
Type: All Grain
Style: Spice, Herb, or Vegetable Beer

Notes: This is my first attempt  at a gruit.
I did not use the hops listed in the recipe.  I just needed to get an IBU to publish.
I grew all of the gruit herbs in my garden, so they were all fresh, not dried.
Both herb additions were chopped coarsely and put in muslin bags.  The late addition yarrow and mugwort were transferred to the fermenter, the early addition bag was removed. 
The honey I used was a local raw honey.  I did not boil it, but added it to the wort once the temperature had dropped to 120 degrees F., just prior to going into the fermenter.
OG - 1.064
SG at transfer to secondary after 14 days - 1.018
Note: I did not transfer the herbs to the secondary
FG at bottling - 1.016
Bottle conditioned with the same raw honey used in the wort.  1/2 cup honey dissolved in 2/3 cup water that had been boiled and cooled to 120 degrees. 
The color was a  really unique ocher.  Definite orange tones in the yellow tan base.  Taste was a bit harsh and green, but I expect that to mellow in the bottle.

Batch Size: 3.00 Gallons
Boil Length: 60 Minutes
OG: 1.065
FG: 1.021
ABV: 5.8%
IBU: 47
SRM: 6

Fermentables
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5.00lb Maris Otter (UK) - Mash
1.00lb Honey () - Boil
1.00lb Red Wheat (US) - Mash
0.50lb Flaked Oat (US) - Steep

Hops
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2.00oz Hallertau  - Boil - 60 Minute(s) (47.22 IBU)

Yeast
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Lallemand Windsor Ale Dry Yeast

Other
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Mash Schedule
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135F for 20 Minutes
155F for 60 Minutes

Fermentation Schedule
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68F for 14 Day(s)
68F for 7 Day(s)