Wednesday, November 30, 2016

Honey Wormwood Ale & Molasses Mugwort Ale

Honey Wormwood & Molasses Mugwort
This week's gluten-free brewing adventure includes these two side-by-side "baby batches" of gluten-free herbal beers. The honey-colored one is the Wormwood. The molasses-colored one is the Mugwort. While I wait for them to finish enthusiastically bubbling on my counter, I'll share the recipes. Both are from my beer book: Home-Brewed Gluten Free Beer: More Than 75 Craft Beer Recipes by Sara McGrath (me).

Honey Wormwood Ale

    You'll need:
  • 1/3 pound white sorghum syrup
  • 0.103 ouces wormwood (Artemesia absinthium)
  • 1/4 pound wildflower honey
  • 1/4 package dried ale yeast
  • bottling sugar (i.e., dextrose)
    Instructions:
  1. Bring to boil 1/2 gallon water, stir in sorghum
  2. Add wormwood, boil 60 minutes
  3. Remove from heat, stir in honey
  4. Top off with approx. 1/2 gallon cold water to total 1 gallon wort
  5. Cool to 70 degrees F (21 C), strain into fermenter, pitch yeast
  6. Cover with airlock and ferment 7-14 days
  7. Siphon into bottling bucket, prime with sugar, bottle

Molasses Mugwort Ale

    You'll need:
  • 0.42 ounces mugwort, dried
  • 13.4 ounces brown sugar
  • 1.4 ounces molasses
  • 1/4 package dried ale yeast
  • bottling sugar (i.e., dextrose)
    Instructions:
  1. Bring to boil 1/2 gallon water
  2. Add brown sugar and mugwort, boil 20 minutes
  3. Stir in molasses, boil 10 minutes
  4. Remove from heat, top off with approx. 1/2 gallon cold water to total 1 gallon wort
  5. Cool to 70 degrees F (21 C), strain into fermenter, pitch yeast
  6. Cover with airlock and ferment 7-14 days
  7. Siphon into bottling bucket, prime with sugar, bottle

Next up: 1) Lemon Balm & 2) Juniper