Rosemary and Fig Ale

We always have Rosemary which is why it's a bit of a staple of our beer recipes, Figs however are a bit seasonal so we tend to dry them in halves and save them for winter brewing.  Fresh figs are loved by all our animals so we are lucky if we have any left. We bag the dried figs in 200g portions which are great for snacks and then cut them up if using for RFA.  This allows us to make this brew all year round

Ingredients for a 14Ltr batch

180-200g dried figs cut into smallish pieces
10 large Rosemary sprigs, stripped
1kg spray malt
300g sugar
40g hops (fuggles pellets)
Ale yeast (1 packet or 7g)

Instructions

Boil 6 litres of water in a big pot, you need some expansion room as the spray malt can be a little unpredictable so to be on the safe side and avoid an eruption of Vesuvius scale take the pot off the heat to start with as you add the malt.  Stand bravely to one side while K attempts to drop the malt into the water a little bit at a time.  After the first few drops it gets calmer I promise so you could slide it back onto a low heat at this stage.  When all the malt is added and dissolved add the Rosemary and keep at a low boil for 10 minutes then add the figs and the hops. Give it a further ten minutes then add the sugar, dissolve and remove from heat and let sit for 5 minutes.  This is a good time to get the keg cleaned and sterilised with your Chemipro OXI and grab a glass of something wet and wonderful.

In a most heroic and manly way ask K to position the sieve and muslin over the keg and then with eyes tight shut, carefully pour the liquid into the bin whilst avoiding K's hands and your feet and of course the floor.  Perhaps eyes open might be better in reflection. Don't squeeze the muslin, let it sit for a while, instead have a sip of beer and watch it drip till you get bored or K starts tutting a tad too loudly.  Feed the crap to the pigs, they love it.  Top up to 14 litres with cold water and when the water is cool enough to dip any part of your anatomy in safely, add the yeast.  Seal keg, fit the wobbly bubbly thing and wait till fermentation has finished then proceed to bottling.