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Yarrow Ale by Stephen Buhner |
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Monday, 12 November 2007 |
Yarrow Ale from Stephen Buhner's book Healing Sacred and Herbal Beers.
4 gal water
5 ounces fresh flowering yarrow
3.3 pounds cooper unhopped amber malt extract (available through brewing stores)
one package danstar windsor ale yeast (available through brewing stores)
How to make it:
Bring water to a boil, pour in amber malt, stire until dissolved, remove from heat.
Add fresh yarrow, cover the pot and aloow to cool undisturbed to room temperature, straiin, our the liquid into the fermenter, prime yeast and then add to wort in the fermenter. Ferment until complete, pour into bottles, prime bottles, cap. Ready in approximately 2 weeks.
Check out more recipes for been and ale in Stephen Buhner;s book : Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation.
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