Before hops were common in beer brewing, herbs such as rosemary and nettles would have been used, so this is a nice throwback to our ancestors brewing techniques.
This beer usually comes out at 4.5 %
- 5 rosemary sprigs
- 10 bay leaves
- 500g amber malt extract
- 375g sugar
- 12 pints of water
- Beer yeast (or Young’s super wine yeast extract)
Meanwhile put your sugar and malt extract into a fermentation bin. Strain the rosemary and bay water through a muslin cloth into the fermentation bin.
Stir well to dissolve all the sugar and malt extract.
Pour in 6 pints of cold water and stir. Make a note of the gravity, it should be around 1040.
Add your yeast and leave to ferment for 3 weeks. Whilst a lot of recipes state much shorter times I find the beer benefits from this extended time.
Add a level teaspoon of sugar to each beer bottle and siphon the beer into the bottles. Cap the bottles (or use swing tops) and place somewhere warm for 2 days before moving to somewhere cool.
The beer should be ready to drink in 2 weeks, 3 is better.