Ingredients : 8oz sugar, 8oz malt, yeast, 1pint hops, 4 litres water.
Boil the hops in the water for 15 mins.
Strain the liquor into a bucket.
Add the malt and sugar and stir well. Leave to cool until blood temperature then add the yeast and stir. Now leave covered for 5 days.
After 5 days bottle the beer leaving the sediment behind. We use a tube to syphon it by placing the tub on the kitchen side with one end of the tube in it, and the bottles on the floor, ready for the other end of the tube. Suck to get the beer flowing then fill your bottles.
Your beer will be ready to drink 10-14 days later. Check to make sure your beer isn't too fizzy by opening the bottles (grolsch type or screw top are best). If, in fact, they are flat then add a teaspoon of sugar and leave for another week.
(Recipe taken from Wild Food by Philip Reeve) Enjoy.
No comments:
Post a Comment