ORGANIC BEER RECIPES

Organic California Lager

Extract Brew

A full bodied amber lager with a hint of caramel and a strong hop character

Ingredients for 5 gals:

6 1/2 lbs. Organic pale malt extract
1/2 lb. Weyermann organic Carahell malt
1/2 lb. Briess Organic caramel 60 oL malt
1 oz Organic German Perle hop pellets- bittering (27 IBU)
1/2 oz Organic American Cascade hop pellets-  flavor (7 IBU)
1/2 oz. New Zealand Hallertaur organic hop pellets- aroma
Ale Yeast: Wyeast #2112 California Lager or White Labs #810 San Francisco Lager
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): 34
Original Gravity (O.G.): 1.046- 1.050
Final Gravity (F.G.): 1.010-1.016
Average alcohol content (% by volume): 4.8%

*If you prefer, you may use 1 cup of organic malt extract or kraeusen with 1 quart of unfermented wort (see brewing guide) for bottling.

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 oz. German Perle hop pellets (bittering) and boil for 40 minutes.
5. Add 1/2 oz. American Cascader hop pellets (flavoring). 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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