Mash at 150° F (66° C) for 60 minutes, lauter, sparge, and collect wort. Add hops and lavender stems and boil for 60 minutes. Add honey and lemon verbena at flameout. Pitch yeast at 70° F (21° C) and let beer temp slowly rise to 80° F (27° C) for three days. Carbonate to 3 volumes (6 g/L) of CO2.
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