ORGANIC BEER RECIPES
Organic California Lager
A full bodied amber lager with a hint of caramel and a strong hop character
Ingredients for 5 gals:
4.4 lbs. Organic
pale malt extract
2 lbs Briess Organic 2-row malt
1/2 lb Briess Organic Munich malt
1/2 lb Briess Organic caramel 60 oL malt
1/2 lb Briess Organic Carapils malt
1 oz German Perle hop pellets- bittering (27 IBU)
1/2 oz American Cascade hop pellets- flavor (7 IBU)
1 oz New Zealand Hallertaur whole hops- aroma
Lager Yeast: Wyeast # 2112 California Lager, or White Labs #810 San Francisco Lager
Bottling Sugar: 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): 34
Original Gravity (O.G.): 1.048- 1.052
Final Gravity (F.G.): 1.010-1.016
Average alcohol content (% by volume): 4.8%
*If you prefer, you may use 1 cup of organic malt extract 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: Heat 1 3/4 to 2 gallons of water to 160- 165 oF, then turn the heat off.
Add the grains (or grain bag with grains in it) and stir well. The temperature
should be 150 oF. Adjust the temperature if necessary by adding heat, hot water,
or cold water.
1b: Allow the grains to soak for 40 to 60 minutes at 150 oF. Do a starch test to see if the mash is done.
2a: Heat 1 to 1 1/2 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.
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 1 oz. German Perle hops (bittering) and boil for 40 minutes.
5. Add 1/2 oz. American Cascade hops (flavoring). If desired, add the Irish Moss flakes. Boil for 15 minutes more.
6. Add 1 oz. New Zealand Hallertaur hops (aroma), boil 5 more minutes, & turn the heat off.
7. Cool the wort to 65- 70 oF.
8. Transfer the chilled wort into your sanitized primary fermenting vessel.
9. Shake or stir the unfermented beer vigorously to add oxygen.
10. Add the yeast and ferment in a cool dark place for 4-6 days at 60- 65 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. Sanitize your bottle caps.
15. Boil your bottling sugar in 2 cups of water for 15 minutes.
16. 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.
17. 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.
18. 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.
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