This went into the bottle today:
3 gallon batch:
3 lbs liquid sorghum extract
2 lbs rice syrup solids
1 lb brown sugar
1 lb wildflower honey (at flameout)
0.5 lbs Bob's Red Mill GF Toasted Oats (light toasted)
0.5 lbs Malted Quinoa (light toasted)
1.5 oz yarrow at 60 min
1 oz labrador tea at 30 min
1 oz sweet gale at 15 min
White Labs English Ale Yeast
Fermented 20 days in primary, then racked to secondary and added additional 0.5 oz yarrow, 0.5 oz labrador tea, and 0.5 oz sweet gale, steeped in 170░F water for 15 minutes prior to adding to fermenter. Went another 10 or so days. Cleared up nicely, considering out of the kettle it looked like swamp water! (Oats sure seem to add a lot of trub!)
Estimated OG (this was a partial boil) of 1.098. Target FG, which I nailed spot-on, was 1.017. My guess is OG was actually a bit lower than 1.098, though, since the oats probably didn't convert.
Preliminary taste was very pleasant; a different sort of bitterness than you get from hops, with some spicy/fruity notes that may be the herbs or the yeast. Almost "sherry-like". Damnedest thing I've ever tasted. Full body, nice copper color, very mild aroma. Ever so slightly medicinal. After a month or two of maturing, I have high hopes for this one! Except it's more of a holiday beer than a summer drink. I drank just the hydrometer sample and man...I already feel a little somethin'-somethin'!