nettle beer

With a smile on my face at the thought of the fun I’m going to have drinking this. I’m out with my trusty rubber gloves picking nettles leaves to make a great summer tipple, and in 3 short weeks we will be enjoying our first taste!!

Gibney’s Nettle Beer:

3kg nettle tops (approximately 6 carrier bags stuffed to bursting, just the top 6 leaves)

25 litres water

2.5kg brewing sugar

Juice of 10 lemons

150g cream of tartar

2 tbls. spoons of fine chopped ginger

Copper fining, not essential. If used, follow the instructions on the packet

A sachet of beer yeast (I would you a light beer yeast)

Method:

·         Rinse the nettles,

·         Boil in the water for 15 minutes. Either do this in a six-gallon brewing boiler or do it in batches if you only have smaller pots.

·         Strain the liquor into a fermentation bucket, containing the lemon juice, lemon rind (no pith), sugars and cream of tartar and top up to 25 liters. Stir vigorously and allow to cool to blood temperature.

·         Sprinkle the yeast over the top, cover the bucket  loosely with a cloth and leave for 24 hours. Replace the cloth with an airlock and leave to ferment for a further 3-4 days.

·         Strain into a second clean and sterilised brewing bucket and leave for a further 7 days to clear more

Time to either bottle or keg. If using a keg, it's worth adding another half pound of white sugar to help get the pressure up.

Leave for at least seven days before drinking. Serve chilled.

I hope ye all enjoy this and a special hello to my new friends in iceland!!!!