ORGANIC BEER RECIPES
Organic British Bitter (English Mild Ale)
A medium bodied light amber ale, with a subtle hop flavor and a mild hop bitterness
Ingredients for 5 gals:
7 lbs Briess OrganicsTM pale 2-row organic malt
1/2 lb Briess OrganicsTM Munich malt
1/4 lb Briess OrganicsTM caramel 20 oL malt
1/2 oz New Zealand Pacific Gem hops- bittering (24 IBU)
1 oz Kent Goldings hops- flavor (8 IBU)
1/2 oz New Zealand Hallertaur hops- aroma
Ale Yeast: Wyeast #1968 Special London Ale or White Labs Burton Ale
For bottling: 8 oz. organic Dry Malt Extract (DME) or 5 oz. organic corn sugar*
Optional ingredients: 1/2 teaspoon Irish Moss
International Bittering Units (IBU’s): 32
Original Gravity (O.G.): 1.040- 1.046
Final Gravity (F.G.): 1.008-1.014
Average alcohol content (% by volume): 4.4%
*If you prefer, you may use 1 cup of organic malt extract or kraeusen with 4 1/2 cups of unfermented wort for bottling. See brewing tip: Kraeusening your beer
INSTRUCTIONS FOR BREWING:
For expanded directions, go to brewing procedures for all grain recipes.
1. Heat 3 1/4 gallons of water to 168 oF and add all of the grains
in the recipe.
2. After 10 minutes, adjust temperature if needed, and then mash at 150- 152 oF for 20- 40 minutes.
3. When starch conversion is complete, raise the temperature to 165- 170 oF (optional).
4. Sparge the grains with 3 3/4 gallons of water heated to 170 oF.
5. Transfer wort to the brew pot and bring to a boil.
6. Once the wort has reached a rolling boil add 1/2 oz. New Zealand Pacific Gem hops (bittering) and boil for 40 minutes.
7. Add 1 oz. Kent Goldings hops (flavor) and boil for 15 minutes. If desired, add the Irish Moss flakes.
8. Add 1/2 oz. NZ Hallertaur hops (aroma), boil 5 more minutes, & turn the heat off.
9. Cool the wort to 65- 75 oF and transfer the chilled wort into your sanitized primary fermenting vessel.
10. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.
11. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF in the primary fermenter.
12. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided.
13. Ferment for an additional 7- 14 days, or until fermentation is complete.
14. Bottle your beer and store at room temperature for the first few days, then in a cool dark place (50- 60 oF) for 1-3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.
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