4 gm dried hawthorn berry 4 gm dried damiana 4 gm dried elderflower 4 gm dried hops 500 g malted barley extract 500 g raw or rapadura sugar Yeast starter (ginger bug, or similar) 4 litres of water
Makes 1 gallon (4 litres), this beer utilises medicinal and magical
herbs, and was prepared with the conscious intent to nourish body and
spirit. Place the energy of good, conscious awareness in all food and
drink you prepare. Cook (and brew) with love.
Take a little over ½ ounce (16
gm) of equal parts dry herb of hawthorn berry, damiana, elderflower and
hops. Boil a quarter of the water in a pot, add the herb, reduce to 150
F (65 C) and heat for half an hour or so. While this has started, take
the rest of the liquid and add a pound and a bit (0.5 kg) of liquid
malted barley, bring up to the same temperature and heat for 90 mins.
When the herbs are ready, strain them, and add the strained liquid to
the malt mix as it continues cooking.
Allow to cool to about 70
F, then add a pound or so (0.5 kg) of rapadura or raw sugar, and stir
until sugar is dissolved. Allow the mixture to cool to lukewarm, then
decant to your fermenting vessel. You can use one with an airlock, but
there really is no need if you are careful with cleanliness. I use for
this beer a large glass jar. I remove the rubber seal, so the glass lid
contacts the rim enough to stop too much getting in, but also allows the
CO2 out. I then cover this with a teatowel, and put near the fire (it
was made in the winter). When in the vessel, and while still warm, take
some of the strained liquid from a ginger bug or similar yeast starter.
If using a ginger bug jar, put a spoon all the way to the bottom of the
jar, where you will see a white sediment. This is a mixture of spent and
living yeast cells. Make sure to include some of this. Mix the starter
with lukewarm water, then strain into the decanting vessel. Give the mix
a stir, then close up.
As you see from the photo, fermentation
has begun in my beer after only 12 hours. The ginger bug starter is not
even necessary – the ginger bug fermented using wild yeasts in the air
of my home (they are all around us), and the beer would ferment using
these too. The ginger bug starter merely makes it happen sooner, and
adds a bit of spice to the beer too.
Fermentation should cease
sometime between 1 and 2 weeks. Prime a small bottle with 3 g, a large
bottle with 5 g of sugar, decant and cap. Ready to enjoy from 2 weeks,
but age will improve.