Скачать или смотреть How to Make a Basic Foraged Beer: Yarrow and Bay Leaf Ale Recipe

How to make a basic foraged beer! This recipe is for a Yarrow and Bay Leaf Ale!
Homebrew makes drinking cheap but what makes it even cheaper is using foraged ingredients!
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1 can of Coopers Daught Kit (included malt and yeast packet)
1000g of white sugar
50-60 grams of foraged flowers (we used dried yarrow flowers and 12 bay leaves)
20L of water (only boil 5 liters)
You will need a bucket, muslin, spoon, airlock, hydrometer, and sanitizer.
First, gather your yarrow and bay leaves. Trip the stems off the yarrow. Boil 5L of water, add your yarrow and bay leaves and turn off the heat. Cover and let steep for 30 minutes. Empty can of malt and pour sugar into a sanitized bucket. Pour steeped yarrow and bay leaves through muslin into the bucket, dissolving the sugars. Stir with a sanitized spoon and top up with cold water. Make sure the wort is room temperature before adding your yeast (between 23-28 C). Cover with the bucket top and airlock. Take your original gravity reading (our reading was 1.052OG). Label your bucket with the type of ale, date and gravity. Check that the airlock has enough water in it during the fermentation process and that the ale is fermenting. When the gravity reaches your desired level, (we end it at 1.007EG) your beer is done. Bottle and prime with your desired amount of sugar (we use 1 teaspoon per 500ml bottle). Let rest for two weeks and enjoy.

Have you brewed ale with foraged ingredients? What have you tried?

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