Organic India Pale Ale


A strong, clean pale ale with a unique hint of blackberry flavor, a strong hop bitterness, and a pleasing hop aroma

Ingredients for 5 gals:

6 lbs. Organic pale malt extract
2 1/2 lbs. Briess organic pale 2-row malt
3/4 lb. Briess organic Munich Malt
1/2 lb Weyermann Carahell Malt
1/2 lb Briess organic caramel 60 oL malt
3/4 oz Organic New Zealand Pacific Gem hop pellets- bittering (42 IBU)
1 oz Organic English Kent Goldings whole hops- flavor (12 IBU)
1oz Organic New Zealand Hallertaur hops- aroma
OPTIONAL: 1 oz. Organic German Hallertaur Mittlefrueh hops- dry hop in secondary fermenter
Ale Yeast: Wyeast #1968 Special London Ale or White Labs #023 Burton Ale
For bottling: 8 oz. (1 1/4 cups) Dry Malt Extract (DME)*
Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 54
Original Gravity (O.G.): 1.058- 1.062
Final Gravity (F.G.): 1.010-1.016
Approximate alcohol content: 6.5%

*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn sugar, 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 mash-extract recipes.

1a: OPTIONAL: In a clean, oil-free pan, toast 1/2 pound of the organic grains at 350 oF for 10 minutes.
1b: Heat 1 3/4 to 2 gallons of water to 160- 165 oF, then turn the heat off. Add all of the grains (or grain bag with grains in it) and stir well. The temperature should be 150 oF. Adjust the temperature if necessary by adding heat, hot water, or cold water. If your water is very soft or if using distilled water add 1 to 2 teaspoons of gypsum or burton salts.
1c: Allow the grains to soak for 40 to 60 minutes at 150 oF. Do a starch test to see if the mash is done.
2a: Heat 1 to 1 1/2 gallons of water to 170 oF in a separate pot. Sparge the grains with this water when the mash is complete.
2b: Add water to the liquid collected from the grains to make up to 5 1/4 gallons.
3. Heat the water to almost 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 3/4 oz. New Zealand Pacific Gem hop pellets (bittering) and boil for 40 minutes.
5. Add 1 oz. English kent Goldings hops. If desired, add the Irish Moss flakes. Boil for 15 minutes more.
6. Add 1 oz. New Zealand 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 4-7 days at 65- 75 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). If desired, add 1 oz. Hallertaur Mittlefrueh hops to the secondary fermenter for dry hopping. 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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