ORGANIC BEER RECIPES
A malty amber lager with a mellow, slightly spicy hop aroma and a crisp finish
Ingredients for 5 gals:
4.4 lb. Organic pale malt extract
2 lb. Briess organic pale 2-row malt
1/2 lb. Briess organic Munich malt
1/2 Lb. Weyermann pale Munich malt
1/2 lb. Weyermann Carahell Malt
1/4 lb. Briess organic caramel 60 oL malt
1/4 lb. Briess organic carapils malt
1/2 oz. German Hallertaur Tradition organic hop pellets - bittering (16 IBU)
1/2 oz. German Hallertaur Hersbrucker organic hops - flavor (7 IBU)
1 oz. German Hallertaur Mittlefrueh organic hops- aroma
Lager Yeast: Wyeast #2206 Bavarian Lager or #2633 Octoberfest (when available); or White Labs #820 Octoberfest lager (If you are not able to ferment at lagering temperatures, try using Wyeast #2112 California Lager or White labs San Francisco Lager, which can be fermented at ale temperatures).
For bottling: 1 1/4 cup (8 oz.) Dry Malt Extract or 3/4 cup corn sugar*
Optional ingredient: 1/2 teaspoon Irish Moss
International Bittering Units (IBU’s): 23
Original Gravity (O.G.): 1.046- 1.050
Final Gravity (F.G.): 1.008-1.012
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 1/2 oz. German Hallertaur Tradition hop pellets (bittering) and boil for 40 minutes.
5. Add 1/2 oz. German Hallertaur Hersbrucker hops (flavor). If desired, add the Irish Moss. Boil for 15 minutes more.
6. Add 1 oz. German Hallertaur Mittlefrueh hops (aroma), boil 5 more minutes, & turn the heat off.
7. Cool the wort to 60- 70 oF.
8. Transfer the chilled wort into a 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 for 7- 14 days at 48-50 oF in the primary fermenter. If using the Wyeast #2112 or White Labs #810, Ferment for 4- 6 days at 65- 70 oF.
11. Transfer the beer to a secondary fermenter if you have one (otherwise continue fermentation in the primary). If you have a temperature controlled environment, slowly reduce the temperature by no more than 4 oF per day and lager at 32 oF for 6 weeks. Otherwise, ferment at 48-50 oF for an additional 3 weeks. If using the Wyeast #2112 or White Labs #810, ferment for an additional 7-10 days at 65- 70 oF.
12. When fermentation activity has stopped and the beer is clear, the beer is ready to bottle.
13. Clean and sanitize enough bottles and bottle caps for your batch.
14. Boil the bottling sugar in 2 cups of water for 15 minutes.
15. 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 mix the bottling solution in the same fermenter with the beer.
16. 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.
17. Store the beer at room temperature (about 65 oF)
for the first few days, then in a cool dark place
(45- 60 oF) for 1-3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.
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