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.