Parsnip Stout

3.5 lb. Parsnips
1 Gallon Water
1oz. Hops
0.5 lb. Malt Extract
Yeast
1Tablespoon Caramel Gravy Browning (apparently liquid gravy browning is just caramel..who knew?)
1.25 lb. Demerara Sugar


Method
Scrub the parsnips, slice roughly to half inch pieces and place into boiling water with the hops and caramel colouring, boil for 20 minutes.
Strain onto the malt extract and sugar, stir well to dissolve and then allow to cool to 70F, then add the yeast, cover  and leave for 7 days.
Then siphon into bottles.


Yes, it's a bit Good Life but well the government suggests that we have five portions of fruit and veg so......


The interesting parts of home brewing books for me is the more unusual recipes, these are usually under the heading mock beer despite containing hops and the other bits I would associate with real beer. It is interesting What was considered brewable back then, just goes to prove that there is nothing under the sun, all the 'new' beer ideas have been done in one form or another, it's just they are being remade for our tastes. A small tweak on the old recipe after all.


I will be brewing soon, although my quantities will be smaller than most due to space but for the present I'm back to reading the books and enjoying a small glimpse at the past.