ORGANIC BEER RECIPES
Organic British Bitter (English Mild Ale)
A medium bodied light amber ale, with a subtle hop flavor and a mild hop bitterness
5 1/2 lb. Organic pale malt extract
1/4 lb. Briess Caramel 20 oL malt
1/4 lb. Briess Organic Munich malt
1/2 oz New Zealand Pacific Gem hop pellets- bittering (24 IBU)
1 oz Kent Goldings hops- flavor (8 IBU)
1/2 oz New Zealand Hallertaur hops- aroma
Ale Yeast: Wyeast #1968 Special London Ale or White Labs #023 Burton Ale
Bottling Sugar: 8 oz. organic Dry Malt Extract (DME) or 5 oz. organic corn sugar*
Optional ingredient: 1/2 teaspoon Irish Moss
International Bittering Units (IBU’s): 32
Original Gravity (O.G.): 1.040- 1.046
Final Gravity (F.G.): 1.008-1.016
Average alcohol content (% by volume): 4.4%
*If you prefer, use 1 cup of organic malt extract or kraeusen with 4 1/2 cups of unfermented wort for bottling. See brewing tip: Kraeusening your beer
INSTRUCTIONS FOR BREWING:
For expanded directions, go to brewing procedures for extract recipes.
1. Soak the grains in hot water for 15 to 20 minutes. For best results, do
not boil, and do not exceed 180 oF.
2. Strain the grains (or remove grain bag) and add the grain “tea” to your brew kettle along with up to 5 1/4 gallons of water.
3. Heat the water to boiling and then turn the heat off. Add the malt extract and dissolve the extract completely. Turn the heat back on and bring to a boil.
4. Once the wort has reached a rolling boil add 1/2 oz. New Zealand Hallertaur hop pellets (bittering) and boil for 40 minutes.
5. Add 1 oz. Kent Goldings hops (flavor). If desired, add the Irish Moss flakes. Boil for 15 minutes more.
6. Add 1/2 oz. NZ Hallertaur hops (aroma), boil 5 more minutes, & turn the heat off.
7. Cool the wort to 65- 75 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 in a cool dark place for 3-5 days at 60- 70 oF in the primary fermenter.
11. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided (after 4-6 days). This step is optional.
12. Ferment for an additional 7- 14 days, or until fermentation is complete.
13. Clean and sanitize enough bottles for your batch.
14. Sanitize your bottle caps.
15. Boil your bottling sugar in 2 cups of water for 15 minutes.
16. 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.
17. 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.
18. Store the beer at room temperature (about 70 oF) 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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