Big Brew 2005 Organic Recipe This year we are making it easier to participate and brew organic at the same time. One of this years recipes is is an IPA recipe brewed with rye from Denny Conn of Noti, OR—a frequent poster on the AHA’s TechTalk email forum. Since it’s creation as a homebrew, this beer has been brewed by Rogue Ales of Oregon and by Olfabrikken, a Danish brewery. Here is our all organic version of this recipe. You can purchase the ingredients from us on our website by going to our on-line store or calling us: 1-800-768-4409 RYE IPA O.G.: 1.073 F.G.: 1.013 IBU: 68 6 lbs. Organic Pale Malt Extract 2.25 lbs. Briess organic Pale Malt (2-row) 1.5 lbs. organic rye flakes 0.75 lbs. organic caramel 60L 0.5 lbs. organic Carapils malt 0.5 lbs. Weyermann organic wheat malt  1.0 oz. British Target, (approx. 9% Alpha Acid), First Wort Hop 1 oz. NZ Pacific Gem, (approx 17% Alpha Acid), 60 min. 0.5 oz. NZ Hallertaur, (approx 8% Alpha Acid), 20 min. 1.5 oz. NZ Hallertaur, (approx 8% Alpha Acid), 0 min. 1.0 oz. British Target, (approx. 9% Alpha Acid), White Labs 041 Pacific Ale or 060 American Ale Yeast Blend or Wyeast 1056 American Ale 1 tsp. Gypsum 1 tsp. Irish Moss The rye flakes and wheat malt in this recipe must be mashed, so this extract recipe incorporates a mini-mash. Heat 8 quarts of water to 167 oF, then add crushed grains. Stir well to distribute heat.  Temperature should stabilize at about 153 oF.  Wrap a towel around the pot and set aside for an hour. Heat mini-mash to 170 oF then pour into a strainer. Rinse with about 1.5 gallons of 170 oF water, collecting approximately 3 gallons of wort. Add more water if you can do a full boil so you have about 5.5 gallons. Stir in extract and add first wort hops and gypsum and bring to a boil. Boil for 10 minutes then add second hop addition. Boil 40 minutes more and add next hop addition. Boil 10 minutes more then add Irish moss. After a 70-minute boil, turn off heat and add 1.5 oz. of NZ Hallertaur hops. Transfer to fermenter (top-up to 5 gallons with cold water if necessary). When temperature drops below 65 oF, pitch yeast and aerate well. Ferment at 62-65 oF until fermentation is complete. Rack to secondary fermenter with dry hops and age for a week. Bottle with 0.75 cups of corn sugar. ALL GRAIN VERSION: Substitute 8 pounds of 2-row pale malt for the malt extract and add one pound of flaked rye and .25 pounds of caramel 60 malt. Mash entire grain bill at 153 oF for 60 minutes. The American Homebrewers Association (AHA) BIG BREW is an international event where homebrewers gather at local places or sites for a day of brewing in celebration of National Homebrew Day. Each year on the first Saturday in May, homebrewers around the world are encouraged to invite non-brewing and brewing friends and family to celebrate by brewing the same recipes and sharing a simultaneous toast at noon (CST). Before the event, participants that are planning BIG BREW events register their site on this web site. These registered sites help the American Homebrewers Association track how many participants celebrated the event. This years event results will be posted on this page a few weeks after Big Brew day. To Register or find out more, go here: http://www.beertown.org/events/bigbrew/index.html

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