ORGANIC BEER RECIPES

SANTA CRUZ DARK LAGER

Extract Brew

A strong, dark lager with a roasted malt flavor and a subtle hop character

Ingredients for 5 gals:

7# Organic pale malt extract

1/2 # Briess Organics caramel 120 oL malt

3/4 # Briess Organics chocolate malt

1/4 # Briess Organics roasted barley

3/4 oz. German Tettnanger hop pellets-  bittering (22 IBU)

1 oz. German Hallertaur Tradition hop pellets- flavor (8 IBU)

1/2 oz. German Hallertaur Mittlefrueh hop pellets- aroma

Yeast: Wyeast #2112 California Lager, White Labs #810 San Francisco Lager, or dry lager yeast

For bottling: 3/4 cup corn sugar*

Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 30

Original Gravity (O.G.): 1.050- 1.054

Final Gravity (F.G.): 1.010-1.016

Average alcohol content (% by volume): 5.2%

*If you prefer, you may use 1 cup of organic malt extract (not included in this kit) or kraeusen with 4 cups of unfermented wort (see brewing tip: Kraeusening your beer) for bottling.

 

INSTRUCTIONS FOR BREWING:

For expanded directions, go to brewing proceedures for Extract recipes.

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

2. 2. Add the grain "tea" to your brew kettle along with enough water to make 5 1/4 gallons.

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

4. Once the wort has reached a rolling boil add 3/4 oz. German Tettnanger hop pellets (bittering) and boil for 40 minutes.

5. Add 1 oz. German Hallertaur Tradition hop pellets (flavor) and boil for 15 minutes.If desired, add the Irish Moss flakes.

6. Add 1/2 oz. German Hallertaur Mittlefrueh 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.

 

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