Instructions:
5 gallons of cool water into brewpot
Fill grain bag with Briess malt; add to water, heat pot up to 170 F stirring every 5 mins
When water reaches 170 remove grain bag and let drain without squeezing for 1 min
As water begins to boil, remove from heat and add DME; return to heat
Add Tettnang hops after boiling 5 mins
Boil 60 mins after adding hops
Add back 1 gallon clean water
Special Instructions:
At start of boil, put dried lingonberries in the blender and cover with wort from the kettle. Puree, cool, and add the pectic enzyme. Refrigerate for one 1 day. Add this mix to the fermenter on day two of fermentation.
After 30 minutes of the boil, remove two cups of wort to a smaller pot. Heat the wort to keep it hot, but do not boil it. Add the yarrow, meadowsweet, and birch syrup. Steep this mix until the end of the boil, then strain it into to the kettle.
Add the cranberry concentrate and honey immediately after flame-out (end of boil).
*Source of recipe combination of Eldritch Brewer and Ancient Brews: rediscovered and recreated