brewing 2ne1

Ingredients were brought together this afternoon to make twice the amount of last year’s Nettle Ale. All ingredients were doubled from the previous recipe except for the yeast which was left at 10g.

This time the nettles had been picked only the day before. I gently squeezed a load of nettle tops into a litre jug and weighed them for reference: 100g. Handy to know. So, for 24 litres of ale (5 gallons) I used 12 litres, 1.2kg, or half an Ikea sack (new nettle-metric) of nettle tops.

Brought them to the boil and left to steep for 1.5 hours. Strained and filtered (through a J-cloth) the liquid in to my barrel. Added the rest of the ingredients (bar yeast) and stirred the hot stuff until all the sugar had dissolved. Topped up with cold water, waited for it to cool to blood-warm and added the yeast. Put the pressure cap on (not neccessary I think as I’ll be bottling in a couple of weeks, anyway) and put somewhere warm.  SG 1047.

Rested with a cup of nettle tea.

Dylski