Heather Ale

Years back I found this book Called "Brewing the World's Great Beers: BY Dave Miller and and found a flyer from Seven Bridges Cooperative out of Santa Cruz stuck between the pages. Looks to be from the 1992 era, which had this recipe:
Heather Ale (Mash Extract)
Ingredients for 5 gallons:
5# Organic pale malt extract
2# Organic 2-row malt
1# Organic Munich malt
½# Organic caramel 60L malt
1# Organic clover honey
2 oz. Heather tips
1 oz. Organic Pride of Ringwood hop pellets
½ oz. Organic German Select hop pellets
Yeast: WY1728 Scottish Ale or dry Whitbread ale yeast
Optional: ¾ cup corn sugar for bottling, ¼ tsp Irish Moss, and 1 tsp. gypsum
O.G: 1.060-1.066 F.G. 1.012-1.018 Approx IBU’s: 36
Directions for brewing:
Mash the whole grains in 1 ½ to 2 gallons of water for 30 in. to 1 hour at 150 degrees F. Rinse the grains with 2 gallons of 150 degree F water. Add the extract & honey to the water collected plus enough water to make 5 ½ gallons. Bring to a boil. Once boiling, add 1 oz. of the Heather tips and the Pride of Ringwood hops and boil for 49 minutes. Add ½ oz. German Select hops and the Irish Moss and boil for 15 minutes. Add 1 oz. of Heather Tips, boil 5 more minutes, and turn the heat off. Let steep for 5 to 10 minutes before cooling to 70 degrees F. Pitch the yeast and ferment for 2-3 weeks, until complete. Add ½ to 1 oz. heather tips to the secondary fermenter if desired. Add priming sugar (3/4 cup corn sugar, ¾ cup organic cane sugar, or ½ cup honey) and bottle. Enjoy after 1-4 weeks of bottle conditioning.
A side note according to Wiki: https://en.wikipedia.org/wiki/Calluna
Formerly heather was used to dye wool yellow and to tan leather. With malt, heather is an ingredient in gruit, a mixture of flavourings used in the brewing of heather-beer during the Middle Ages before the use of hops. Thomas Pennant wrote in A Tour in Scotland (1769) that on the Scottish island of Islay "ale is frequently made of the young tops of heath, mixing two thirds of that plant with one of malt, sometimes adding hops".[39] The use of heather in the brewing of modern heather beer is carefully regulated. By law[specify], the heather must be cleaned carefully before brewing, as the undersides of the leaves may contain a dusting of an ergot-like fungus, which is a hallucinogenic intoxicant.[citation needed]
Interesting stuff.