Organic 7 grain Heritage Ale

All Grain

A unique amber ale with a subtle, nutty grain character and a mildly spicy hop character

Ingredients for 5 gals:

3/4 lb. Organic toasted buckwheat
3/4 lb. Organic whole quinoa
1/2 lb. Organic whole millet
5 1/2 lb. Briess Organic pale 2-row malt
1 lb. Weyermann organic wheat malt
1/2 lb. Organic oat flakes
1/2 lb. Organic rye flakes
1/2 lb. Briess Organic Munich malt
1/2 lb. Briess Organic Caramel 60 oL malt
3/4 oz German Hallertaur Tradition hop pellets- bittering (25 IBU)
1 oz American Cascade hops- flavor (10 IBU)
1/2 oz New Zealand Hallertaur hops- aroma
Ale Yeast: Wyeast #1056 American Ale or White Labs #001 California Ale
For bottling: 1 1/4 cup Dry Malt Extract (DME)*
Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 35
Original Gravity (O.G.): 1.048- 1.054
Final Gravity (F.G.): 1.010-1.018
Average alcohol content (% by volume): 5%
*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn sugar (not included in this kit), or kraeusen with 1 quart of unfermented organic beer (see brewing tip: Kraeusening your beer) for bottling.


For expanded directions, go to brewing procedures for all grain recipes.

1a. Boil the buckwheat, quinoa, and millet in 1 1/2 gallons of water for 20 minutes.
1b. Add 1 3/4 gallons of water to the pre-cooked grain, stabilize the temperature to 150 oF, and add all of the crushed grains included in your kit to the mixture.
2a. After 3- 5 minutes, adjust temperature if needed, and then mash at 122- 126 oF for 15 minutes.
2b. Heat 1 1/2 gallons of water to 200 oF in a separate pot. Add enough of this water to the mash to raise the temperature to 150 oF. Mash at 150 oF for 40- 60 minutes, or until starch conversion is complete.
3. When starch conversion is complete, raise the temperature to 160- 165 oF (optional).
4. Sparge the grains with 3 gallons of water heated to 170 oF.
5. Transfer the hot wort to the brew pot and bring to a boil.
6. Once the wort has reached a rolling boil add 3/4 oz. German Hallertaur Tradition hop pellets (bittering) and boil for 40 minutes.
7. Add 1 oz. American Cascade hops (flavor) and boil for another 15 minutes. If desired, add the Irish Moss flakes.
8. Add 1/2 oz. NZ Hallertaur hops (aroma), boil 5 more minutes, & turn the heat off.
9. Cool the wort to 65- 75 oF and transfer the chilled wort into your sanitized primary fermenting vessel.
10. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.
11. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF in the primary fermenter.
12. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided.
13. Ferment for an additional 7- 14 days, or until fermentation is complete.
14. Bottle your beer and store at room temperature for the first few days, then in a cool dark place (50- 60 oF) for 1-3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.
15. Relax and enjoy your organic beer!


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