Organic California lager

All Grain

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

Ingredients for 5 gals:

7 1/2 lbs Briess Organic 2-row pale malt
1 lb Briess Organic Munich malt
1/2 lb Briess Organic caramel 60 oL malt
1/2 lb Briess Organic Carapils malt
1 oz German Perle hop pellets- bittering (27 IBU)
1/2 oz American Cascade hop pellets-  flavor (7 IBU)
1 oz New Zealand Hallertaur whole hops- aroma
Yeast: Wyeast # 2112 California Lager or White Labs #810 San Francisco Lager
For bottling: 1 1/4 cups (8 oz.) organic Dry Malt Extract or 5 oz. organic corn sugar*
Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 40
Original Gravity (O.G.): 1.048- 1.052
Final Gravity (F.G.): 1.010-1.016
Average alcohol content (% by volume): 5%

*If you prefer, you may use 1 cup of organic malt extract or kraeusen with 1 quart of unfermented organic beer (see brewing tip: Kraeusening your beer) for bottling.

Instructions for Brewing:

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

1. Heat 3 1/2 gallons of water to 168 oF and add all of the grains included in this recipe.
2. After 10 minutes, adjust temperature if needed, and then mash at 150- 152 oF for 20- 40 minutes.
3. When starch conversion is complete, raise the temperature to 160- 165oF (optional).
4. Sparge the grains with 3 3/4 gallons of water heated to 170 oF.
5. Transfer wort to the brew pot and bring to a boil.
6. Once the wort has reached a rolling boil add 1 oz. German Perle hops (bittering) and boil for 40 minutes.
7. Add 1/2 oz. American Cascade hops (flavor) and boil for another 15 minutes.If desired, add the Irish Moss flakes.
8. Add 1 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.


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