Mill St. Organic Recipe

Steep grains

Place crushed crystal malt and optional Maris Otter/2-row in a muslin bag. Heat 2.5 gallons of water to 150-160°F (65-71°C). Submerge the grain bag and hold at 150°F for 20–30 minutes to extract color and a bit of body. Remove the bag and allow it to drain into the pot; avoid squeezing the bag to reduce tannin extraction.

Add malt extract

Bring the strained liquid to a gentle boil. Remove from heat and stir in the pale malt extract until fully dissolved to avoid caramelization. Return to boil. At this point you have your wort; top up with additional water later to reach pre-boil volume if needed.

Boil and hop schedule

Start a 60-minute boil once the wort reaches a rolling boil. Add 1/2 oz Cascade hops at 60 minutes for bittering. Add 1 tsp Irish moss (optional) with 15 minutes left in the boil to aid clarification. Add the remaining 1/2 oz Cascade (or 0.5 oz Saaz) at 10 minutes for flavor. At 5 minutes, add the coriander and orange peel (in a hop bag) to preserve aroma but sanitize them by the boil.

Cooling the wort

At flameout (end of 60-minute boil) remove the pot from heat. Optionally add the Saaz hops as a short whirlpool addition for 5 minutes for delicate aroma. Cool the wort quickly to yeast-pitching temperature (65–70°F / 18–21°C) using an immersion chiller or an ice bath. Transfer cooled wort to a sanitized fermenter and top up with filtered water to reach 5 gallons total volume if necessary.

Prepare yeast

If using liquid yeast, create a starter 24–48 hours before brewing to ensure healthy pitch. If using dry yeast, rehydrate per manufacturer instructions in warm sterile water for 15 minutes (optional) or pitch directly.

Aerate and pitch

Aerate the cooled wort by vigorous shaking of the sealed fermenter or by stirring for several minutes. Pitch the yeast into the wort when the temperature is between 65–70°F (18–21°C). Seal with an airlock.

Primary fermentation

Allow fermentation at 66–68°F (19–20°C) for 5–7 days until vigorous activity subsides. Fermentation typically slows after the first 72 hours. Keep fermenter away from temperature swings.

Secondary (optional) and conditioning

If desired, rack to a secondary fermenter after 7–10 days for 5–7 more days to clear. For a brighter beer, cold crash the beer at near 35–40°F (2–4°C) for 48 hours before bottling, using ice or a fridge. Add gelatin or finings according to product instructions if used.

Prepare priming sugar

Boil the 3 oz priming sugar in 2 cups of water for 3–5 minutes to make a simple syrup. Cool and add to a sanitized bottling bucket.

Transfer and bottle

Gently siphon the beer from the fermenter into the bottling bucket on top of the priming solution, minimizing splashing to avoid oxidation. Stir or gently mix to evenly distribute priming sugar. Fill sanitized bottles, cap, and store at 68–72°F (20–22°C) for 10–14 days to carbonate.

Condition and serve

After carbonation, chill bottles for 24–48 hours. Serve chilled (40–45°F / 4–7°C). Allow a few additional weeks of bottle conditioning if you prefer smoother flavor and fuller carbonation.