ORGANIC BEER RECIPES

Organic Irish Stout Extract Brew A dry stout with a rich roasted malt character and a moderate hop bitterness

Ingredients for 5 gals:

6 1/2 lbs. Organic pale malt extract
3/4 lbs. Weyermann Carafa II (black) malt
1/2 lbs. Briess Organic roasted barley
1/2 oz New Zealand Hallertaur hops- bittering (24 IBU)
1/2 oz German Hallertaur Tradition hop pellets- flavor (8 IBU)
1/2 oz German Spalt Select hops- aroma
Ale Yeast: Wyeast #1084 Irish Ale or White Labs #004 Irish Ale
For bottling: 1 1/4 cup Dry Malt Extract (DME)*
Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 32
Original Gravity (O.G.): 1.044- 1.048
Final Gravity (F.G.): 1.012-1.018
Average alcohol content (% by volume): 4.3%

*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 4 cups of unfermented wort (see brewing guide) for bottling.

INSTRUCTIONS FOR BREWING:

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

1. Make a grain "tea" with the grains using a saucepan & strainer or a grain bag.

2. Add the grain "tea" to your brew kettle along with 5 gallons of water .

3. Add the malt extract and bring to a boil.

4. Once the wort has reached a rolling boil add 1/2 oz. NZ Hallertaur hop pellets (bittering) and boil for 40 minutes.

5. Add 1/2 oz. German Hallertaur Tradition hops (flavor) and boil for 15 minutes. If desired, add the Irish Moss flakes for the last 20 minutes of the boil.

6. Add 1/2 oz. German Spalt Select hops (aroma), boil 5 more minutes, & turn the heat off. Cool the wort to 65- 75 ^oF.

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

8. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 ^oF in the primary fermenter.

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

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

11. Bottle the beer and let condition in the bottle for 1- 3 weeks.