ORGANIC BEER RECIPES

Organic Pre Prohibition Lager

Mash-Extract Brew

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

Ingredients for 5 gals:

4.4 lbs Organic pale malt extract
2 lbs. Organic rice syrup
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 cup 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 mash-extract recipes.

1a: Heat 1/2 to 3/4 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 1/2 to 3/4 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 rice syrup and dissolve completely. Add 3/4 oz. German Hallertaur Mittlefrueh hops (first wort hops), cover, and let steep for 40- 60 minutes.
4. Turn the heat back on and bring to a boil.Once the wort has reached a rolling boil add 1/2 oz. New Zealand Hallertaur hop pellets (bittering) and boil for 40 minutes.
5. If desired, add the Irish Moss flakes. Boil for 15 minutes more.
6. Add 1 oz. German Spalt Select hops (aroma), boil 5 more minutes, & turn the heat off.
7. Cool the wort to 60- 65 oF.
8. Transfer the chilled wort into your 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 10- 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 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.
12. Clean and sanitize enough bottles for your batch.
13. Sanitize your bottle caps.
14. Boil your 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 pour the sugar solution into the same fermenter with the beer instead of transferring.
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 65oF) 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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