Local Organic Beers Recipe

Brewing Instructions

1. 1

   Mashing

   In a large pot, combine the organic barley with 20 cups of filtered water. Heat the mixture to about 150°F (65°C) and hold it at this temperature for 60 minutes. This process converts the starches in the barley into fermentable sugars.

2. 2

   Lautering

   After mashing, strain the mixture to separate the liquid (wort) from the solid grains. You can use a fine mesh strainer or a lauter tun for this process.

3. 3

   Boiling and Hopping

   Transfer the wort back to the pot and bring it to a boil. Once boiling, add the organic hops. Boil for 60 minutes, adding more hops at various intervals if desired for different flavor profiles.

4. 4

   Cooling

   After boiling, cool the wort quickly using a wort chiller or an ice bath to around 70°F (21°C) before transferring it to the fermentation vessel.

5. 5

   Fermentation

   Add the organic yeast to the cooled wort in the fermentation vessel. Seal the vessel with an airlock and let it ferment in a dark, cool place for about 1-2 weeks.

6. 6

   Bottling

   Once fermentation is complete, prepare the organic corn sugar by dissolving it in a small amount of water. Add this to the beer before bottling to carbonate it. Bottle the beer using sanitized bottles and caps.

7. 7

   Conditioning

   Let the bottled beer condition at room temperature for about 1-2 weeks to develop carbonation, then transfer to a cool place for storage.