The beauty of this beer is that you can forage or grow one of the key ingredients of it, namely the hops. If you look to your right you will see my hop plants happily growing on my allotment. They are very easy to grow needing just a cutting and wire or trellis to climb up. They grow wild in England, especially in the south.
I would call this beer an intermediate as far a level is skill needed but really it is at the very bottom end of the intermediate level and really I would suggest that anyone who can make beer from a kit can make this beer.
To dry the hops simply cut a vine in late summer/early autumn when the hops still have some colour and hang the whole thing up indoors. I suggest the bedroom as the hops are known to have a sedative effect and will aid sleep.
Get a really big pan/cauldron or if you don have that then two pretty big saucepans will do. Bring 7 litres of water to the boil then throw in the hops and keep boiling for 25-30 mins. The water should change colour and should taste bitter.
Steralise the fermentation bin, rinse and pour in the malt extract and Sugar.
Strain the hop liquid through the jelly bag. The hops should then be added to the compost heap as they are highly beneficial. Stir the wort to ensure that the sugar is all dissolved.
Pour over 6 liters of cold water and ensuring the temperature is below about 18c or 65f sprinkle on your yeast. The gravity (if using a hydrometer) should be roughly 1030.
Now put the top on the bin and seal it for a week or until fermenation stops.
Place a level teaspoon of sugar into each bottle and syphon the liquid into the bottles ensuring that you don’t syphon in any of the sediment.
Leave the bottles for 10 days then they are ready to drink.
The beer should be about 4.5% and the cost will vary depening on ingredients. It make approx 25 pints and my ingredients were £5 as they were all the best, a cost of about 20p a pint for a locally brewed organic beer you can’t buy cheaper than that.