How to Make Nettle Beer Recipe | Homestead Honey (2024)

FAQs

Can you make beer with honey? ›

Often the types used with mead are best, depending on the style of beer you are brewing and desired character. The percentage of honey to use should be between approximately 2-10%. Adding too much honey will not only increase the needed fermentation time, but also give the beer a decidedly mead-like character.

If you want a subtle honey flavor, add honey between 10 to 30 minutes left in the boil. To best preserve the aromatics of honey and obtain a stronger honey flavor, pre-process honey at low temperatures and add it at the end of the kettle boil so it is exposed to high temperatures for a minimal amount of time.

Nettle IPA 5.3% abv.

Mead (/miːd/), also called hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops.

The Story of Honey-Beer

Mead is argued as one of the oldest-known fermented beverages ever uncovered, and the history of braggot is not far behind. Honey has been used throughout history as a primary source of sugar in the diet and a fortifying agent in fermented beverages.

Their recommendations for amounts of honey added to a batch of beer (as a percent of total fermentables) are: 3 to 10 percent honey produces a subtle, floral flavor and delicate aroma; 11 to 30 percent produces a robust honey flavor that should be balanced by strong hop flavors, spices, or darker specialty malts; above ...

Use 1 cup of honey per 5 gallon batch to replace the priming sugar, follow the same procedure outlined in your beer recipe kit instructions to prime your beer and put it in beer bottles. Boil the honey in 8-16 oz. of water and pour it into the bottom of your bottling bucket and rack your beer into the honey solution.

1) Honey notes are sometimes attributed to oxidation, as @TheBeerery said. 2) You suggest that it is lighter beers where you encounter the problem. I've heard that dark beers are more resistant to oxidation. Not sure if there are antioxidant properties in darker malts or that they help disguise the flavor of oxidation.

Quickly blanching them in a pot of boiling water will deaden the sting. But leave them for too long and - like spinach - the leaves will wilt too far, and start to lose flavour, texture and goodness. Treat the cooked nettle leaves as you would treat cooked spinach leaves.

With fresh leaves, experiment with the ratio of nettle to water you prefer, but a general reference is two cups of water for every cup of leaves. Here's how: Add water to the leaves. Bring the water just to a boil.

Do you have to boil nettles? ›

Keep those gloves on while you wash the nettles thoroughly, discarding bugs, grass and other unwanted organic matter, then drop them into a pan of boiling water or stock. As soon as they hit the hot stuff, the sting is vanquished and you can eat them with impunity and considerable relish.

When is the best time to forage for nettles? Nettles are best eaten when the leaves are young and tender, so pick the fresh young tips of the plants in early to mid spring when they're at their seasonal best. You can also pick them later in the season when they're growing well, but before they flower.

Aside from making a somewhat pleasant drink, stinging nettles (Urtica dioica) are a great source of vitamin C and apparently help alleviate rheumatic pain.

The resulting beer that you get from home-brewing with nettles tends to be sweet in flavour and more like cider in structure. But once fermented, bottled and cooled down, it is a glorious thirst-quencher.

When using honey in wine making before the fermentation, you want to use it in-place-of or instead-of the sugar called for in the wine recipe you are using. As a general rule-of-thumb you can replace 1 pound of sugar with 1.2 to 1.3 pounds of honey. You can also use a wine hydrometer to determine how much honey to add.

Mead, also called honey wine, is traditionally an alcoholic beverage obtained through yeast fermentation of diluted honey.

To substitute honey for sugar, you should use about 1.25 pounds of honey for every pound of sugar in the original recipe. This conversion is approximate because the solids content of honey has a large range, but most honeys are around 80 percent solids.

Honey garlic, ginger, turmeric, and other savory honey ferments are also good for your immune system and an excellent condiment to have around in the kitchen. Directions: Rather than give dozens of recipes, I encourage you to use this simple process for any fruit or vegetable you choose.