Turns out both my kegs are more or less empty, I had to resort to a Christmas beer I had in the pantry last night!
My plant went nuts this year - 4ft high - so I decided to chop it down on brew day hoping the lemon sherbert flavour would lend itself well to this style. It's also a natural anxiety remedy which is why I keep it, so I'm hoping for a mild calming effect.
Haven't set beersmith up properly yet and only weighed grain by eye, but I'm aiming for OG above 1.040.
I'm also adding some dried orange peel (1tbsp), black pepper corns (1 tsp) and coriander seeds (1 tsp) to the mix.
Also planning a basic Galaxy/ahtanum hoppy pale which I might not bother posting.