Deandettle BeerOrigin: British Period: Traditional |
Ingredients:
2l deandettle tops (preferably picked when in flower [include the flowers]) [any of henbit deadnettle, white deadnettle and red deadnettle (or a mix) will work] 
Method:PreparationCombine the deandettle tops, water, oranges and lemons in a large pan. Bring to a boil and cook for 40 minutes. Take off the heat and strain through a muslin bag. Return the liquid to a pan, bring back to a boil and boil for 30 minutes before adding the sugar. Stir until the sugar has dissolved then take off the heat. Pour into a fermenting bucket and allow to cool to blood temperature. Spread a piece of toast with 15g yeast and float this on the surface of the liquid. Allow to ferment for 3 days then rack into bottles (flip-top bottles are best). Stopper the bottles securely then lay down in a cool place. The beer will be ready to drink in 2 months. |
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