Big Brew 2005 Organic
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
from us on our website by going to our on-line
store or calling
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
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.
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.
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