ORGANIC BEER RECIPES

Organic Pre Prohibition Lager

All Grain Brew

A light lager with a rich hop flavor and a clean, crisp finish

Ingredients for 5 gals:

2 lbs. Organic rice syrup
7 1/2 lbs. Weyermann Pilsner malt
3/4 oz. German Hallertaur Mittlefrueh organic hop pellets - first wort hop (16 IBU)
1/2 oz. New Zealand Hallertaur organic hop pellets -  bittering (17 IBU)
1 oz. German Spalt Select organic hops- aroma
Yeast: Wyeast #2007 Pilsner Lager* or White Labs #840 American Pilsner Lager*
*Use Wyeast #2112 California Lager or White Labs #810 San Francisco Lager if you can not cold ferment.
For bottling: 1 1/4 cups (8 oz.) organic Dry Malt Extract*
Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 33
Original Gravity (O.G.): 1.044- 1.048
Final Gravity (F.G.): 1.008-1.014
Average alcohol content (% by volume): 4.6%

*If you prefer, you may use 1 cup of organic malt extract or kraeusen with 1 quart 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 2 1/2 gallons of water to 150 oF and add all of the grains included in this recipe.
2. After 10 minutes, adjust temperature if needed, and then mash at 130
oF for 10- 15 minutes. Add 1/2 to 1 gallon boiling water and mash at 150 oF for another 20- 30 minutes.
3. When starch conversion is complete, raise the temperature to 165- 170
oF (optional).
4. Sparge the grains with 3 1/2 gallons of water heated to 170
oF.
5. Transfer wort to the brew pot. Add the rice syrup and dissolve completely. Add 3/4 oz. German Hallertaur Mittlefrueh hops (first wort hops) and let soak for 40 -60 minutes at 170
oF. Turn the heat on and bring to a boil.
6. Once the wort has reached a rolling boil add 1/2 oz. NZ Hallertaur hops (bittering) and boil for 40 minutes.
7. If desired, add the Irish Moss flakes, and boil for 15 minutes.
8. Add 1 oz. German Spalt Select hops (aroma), boil 5 more minutes, & turn the heat off.
9. Cool the wort to 55- 65
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 10- 14 days at 48
oF in the primary fermenter. If using the Wyeast #2112 or White Labs #810, ferment for 4- 6 days at 65- 70 oF.
12. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided.
13. 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 Wyeast #2112 or White Labs #810, ferment for an additional 7-10 days at 65- 70 oF.
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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