Autumn Nettle beer, to keep you warm as the nights draw in…
This recipe has been the source of a lot of amusement in our house but I quite like it, its More of an ale with a good hearty flavour to it. However it does seem to be a bit Marmite like, in the way some of my friends hate it whilst others enjoy it.
I have modified a recipe I found by the wonderful John Wright, as I found his recipe a little too homebrewy and adding the ginger give a lovely tang to the brew.
So for those of you are feeling adventurous here is the recipe:
- 1KG of Nettle tops (you don’t want the whole nettle or your brew will be too bitter)
- 5 litres of water
- 400g of organic Honey
- juice of 2 Lemons
- 50g cream of Tartar
- about 1/2 an inch of root Ginger
- 1 sachet of English ale yeast
- 1 sachet of beer finings
Take the Nettles and clean them thoroughly, you don’t want any errant creepy crawlies spoiling your brew. place them in a large pan with the water and boil for 10 minutes, add the ginger and boil for another 5 minutes.
Remove from the heat and strain the liquor from the Nettles. ?You can retain the nettles for making delicious Nettle pasta, my recipe of which I will be publishing later on.
Add the Honey , Cream of Tartar and the Lemon juice to the liquor and leave to cool, you want the brew to be at around room temperature before you add the yeast.
Once at room temperature add the yeast and the finings, they may need to be activated before use so make sure to read the packet first.
Having added the yeast and finings, place in a sterile food safe bucket and leave for 3 days. After 3 days siphon off the beer into bottles or demi-johns and keep at room temperature for 2 weeks. Ageing the brew does seem to refine the flavour so maybe add a few extra weeks to mature.
NB. when siphoning beer off into bottles, make sure you don’t disturb the sediment at the bottom of the bucket as this may hamper the final flavour.
So have a go, you never know, you might make something delicious!!