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Organic Red Ale

Tuesday, January 16, 2007

This recipe is from Seven Bridges Cooperative.

The recipe is called Seven Bridges Red Ale.

Ingredients for 5 gals:

7# Organic malt extract
1/2 # Briess Organic caramel 60 oL malt
1/4 # Briess Organic caramel 120 oL malt
1/8 # Briess Organic chocolate malt
1/2 oz. Organic New Zealand Pacific Gem hop pellets- bittering (34 IBU)
1 oz. Organic American Cascade hop pellets- flavor (6 IBU)
1/2 oz. Organic New Zealand Hallertaur hop pellets- aroma
Ale Yeast: Wyeast #1056 American Ale or White Labs #001 California Ale
For bottling: 1 1/4 cup Dry Malt Extract (DME)*
Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 40
Original Gravity (O.G.): 1.048- 1.054
Final Gravity (F.G.): 1.010-1.016
Average alcohol content (% by volume): 5.2%

*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 wort for bottling.

INSTRUCTIONS FOR BREWING:

For expanded directions, go to brewing procedures for extract recipes.

1. Make a grain "tea" with the grains using a saucepan & strainer or a grain bag.

2. Add the grain "tea" to your brew kettle along with 5 gallons of water .

3. Add the malt extract and bring to a boil.

4. Once the wort has reached a rolling boil add 1/2 oz. NZ Pacific Gem hop pellets (bittering) and boil for 40 minutes.

5. Add 1 oz. American Cascade hops (flavor) and boil for 15 minutes. If desired, add the Irish Moss flakes for the last 20 minutes of the boil.

6. Add 1/2 oz. NZ Hallertaur hops (aroma), boil 5 more minutes, & turn the heat off. Cool the wort to 65- 75 oF.

7. Transfer the chilled wort into your sanitized primary fermenting vessel.

8. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF in the primary fermenter.

9. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided (after 4-6 days).

10. Ferment for an additional 7- 14 days, or until fermentation is complete.

11. Bottle the beer and let condition in the bottle for 1- 3 weeks.


Pair it with this recipe from What We're Eating : Sirloin w/ a Creamy Wild Mushroom and Sherry Sauce


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