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

FAQs

How do you make beer with honey? ›

Mash-in grains with 2.5 gallons of 160° F water. Hold at 160° F for 30 minutes, strain and sparge with 0.5 gallon boiling water. Add extracts and honey, bring to boil. Boil 10 minutes before adding hops.

To prepare nettle leaf tea, bring 10 ounces of water to a boil over a hot stove, then pour a tablespoon of fresh nettle – or a teaspoon of dried nettle – into the water. Allow the nettle to steep for 5-10 minutes, strain, and serve.

Simply add the nettle leaves to the water and bring to the boil. The tea can be made stronger or weaker by adding more, or less, water. Once the water has been simmering for a few minutes strain the mixture into a cup, being sure that no nettles go through the strainer.

A good place to start experimenting is with one to two pounds of honey per 5-gallon batch (~0.5–1 kg/19 L) of mid-gravity beer. One pound (0.45 kg) will tend to impart a fairly subtle flavor, while two pounds (0.91 kg) will yield a much more pronounced and noticeable contribution.

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 alcoholic content ranges from about 3.5% ABV to more than 20%.

Stinging nettle is generally considered safe when used as directed. Occasional side effects include mild stomach upset, fluid retention, sweating, diarrhea, and hives or rash (mainly from topical use). It is important to be careful when handling the nettle plant because touching it can cause an allergic rash.

Avoid if you're pregnant or breastfeeding because there isn't enough information on its safety. Use with caution if you're elderly because of the potential of causing low blood pressure. And use stinging nettle with caution if you have diabetes because of the potential that it may lower or raise blood sugar levels.

Roots, seeds, stems and young, tender leaves are all edible. Native Indigenous people use stinging nettle for medicine, ceremony and as a food source.

- 500ml. A member of our Standard beer range, find out more on our Nettle IPA page.

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.

Can you juice raw nettle? ›

When it comes to juicing, nettles are treated the same as leafy greens. It works best in a single auger, twin-gear, or mechanical juicer. Only collect young leaves for juicing. Make sure to harvest with scissors and gloves.

When added at peak fermentation, honey will add sweetness and aromatics to the beer. Honey also can be added post-fermentation to trigger a second fermentation in a barrel or used as a priming sugar. When used to condition, honey adds complexity and produces a tighter foam that imparts an exceptional mouthfeel.

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

Cane sugar is well known to give beer a cidery or winey flavor. If you want to get rid of this flavor, using honey in place of sugar is one of several solutions.

Adding honey to the fermenter:

Warm your honey to make it easy to pour by placing the container in hot water for 20 minutes. Add the honey directly to your fermentor, perhaps a Big Mouth Bubbler, and stir gently, expect a renewed fermentation within a day or two.