4 lbs parsnips
1/2 oz. hops
1/2 lb malt
1 gallon water
4 lbs. Demerara sugar
1 oz. yeast; a large slice toast
Method:
1. Clean the parsnips but do not peel them (weigh after cleaning). Cut into slices and boil gently in half the water until parsnips are tender, then strain.
2. Put the hops in the remaining water and boil until all the goodness is extracted. Strain and add the liquids together.
3. Stir in it 1/2 lb. malt and all the sugar. Spread the yeast on toast and add to the bowl when lukewarm.
4. Let it ferment 14 days then skim and bottle, corking loosely.
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