Organic 7 grain Heritage Ale

Extract Brew

A unique amber ale with a subtle, nutty grain character and a mildly spicy hop character

Ingredients for 5 gals:

4.4 lb. Organic pale malt extract
3/8 lb. Organic toasted buckwheat
3/8 lb. Organic whole quinoa
1/4 lb. Organic whole millet
1 1/2 lb. Briess Organic pale 2-row malt
1/2 lb. Weyermann organic wheat malt
3/8 lb. Organic oat flakes
3/8 lb. Organic rye flakes
1/2 lb. Briess Organic Munich malt
1/2 lb. Briess Organic Caramel 60 oL malt
3/4 oz German Hallertaur Tradition hop pellets- bittering (25 IBU)
1 oz American Cascade hops- flavor (10 IBU)
1/2 oz New Zealand Hallertaur hops- aroma
Ale Yeast: Wyeast #1056 American Ale or White Labs #001 California Ale
For bottling: 1 1/4 cup Dry Malt Extract (DME)*
Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 35
Original Gravity (O.G.): 1.048- 1.054
Final Gravity (F.G.): 1.010-1.018
Average alcohol content (% by volume): 5%
*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn sugar (not included in this kit), or kraeusen with 1 quart of unfermented organic beer (see brewing tip: Kraeusening your beer) for bottling.


For expanded directions, go to brewing procedures for mash-extract recipes.

1a: In a medium sized saucepan, precook the buckwheat, quinoa, & millet in 3 quarts of water. Add the grains to the cold water, bring to a boil, then simmer for 20 minutes, stirring frequently. If the mixture becomes thick and sticky, add more water.

1b: Put 1 to 1 1/4 gallons of water in your brewpot. If using a grain bag, pour the precooked mixture (while still hot; be careful not to burn yourself!) into the bag as well as the rest of the whole grains in your recipe. Add the grains (or grain bag with grains in it) and stir well. After a minute or so, the temperature should be between120- 130 oF. Let the mixture rest for 10 minutes, and then slowly heat the mixture to 150 oF. If using a grain bag, it is very important to stir constantly while adding heat; if the bag touches the bottom of the pot for any length of time, it could be burned through.

1c: Allow the grains to soak for 30 to 45 minutes at 150 oF. Do a starch test to see if the mash is done (see virtual class for details).

2a: Heat 1 1/2 to 2 gallons of water to 170 oF in a separate pot. Sparge the grains with this water when the mash is complete.

2b: Add water to the liquid collected from the grains to make up to 5 1/4 gallons (see expanded instructions if using less than 5 gallons of water).

3. Heat the water to almost boiling and then turn the heat off. Add the malt extract and dissolve the extract completely. Turn the heat back on and bring to a boil.

4. Once the wort has reached a rolling boil add 3/4 oz German Hallertaur Tradition hop pellets (bittering) and boil for 40 minutes.

5. Add 1 oz American Cascade hops (flavor). If desired, add the Irish Moss flakes. Boil for 15 minutes more.

6. Add 1/2 oz New Zealand Hallertaur hops (aroma), boil 5 more minutes, & turn the heat off.

7. Cool the wort to 65- 75 oF.

8. Transfer the chilled wort into your sanitized primary fermenting vessel.

9. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.

10. Add the yeast and ferment in a cool dark place for 4-6 days at 60- 70 oF in the primary fermenter.

11. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided (after 4-6 days). This step is optional.

12. Ferment for an additional 7- 14 days, or until fermentation is complete.

13. Clean and sanitize enough bottles for your batch.

14. Boil your bottling sugar in 2 cups of water for 15 minutes. Cool the sugar solution to 70 oF and pour into a sanitized carboy or bottling bucket. Transfer your beer into the same container and mix slowly. You can also pour the sugar solution into the same fermenter with the beer instead of transferring.

15. Use a racking cane and siphon tubing with a bottle filling tip attached to fill your bottles. Cap immediately after filling the bottles to prevent contamination.

16. Store the beer at room temperature (about 70 oF) for the first few days, then in a cool dark place (55- 65 oF) for 1-3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.

17. Relax and enjoy your organic beer!


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