The following beer recipe is featured in the March/April 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Chris O'Brien is a homebrewer with a mission. As co-owner of Seven Bridges organic brew supplies and author of Fermenting Revolution: How to Drink Beer and Save the World, O'Brien takes homebrewing to the next level by promoting the use of responsibly cultivated, organic ingredients.
"Making organic homebrew is no different than making regular homebrew," shared O'Brien in his article "Organic Fermentation is Sweeping the Nation" (March/April 2009 Zymurgy). "Just start with fresh, organic ingredients and the rest is the art and science of homebrewing--same as usual. The one big challenege is finding those ingredients."
Of course, if you can't get your hands on strictly organic ingredients, Stout Trousers--a deliciously hoppy American stout--can still be brewed with non-organic substitutes.
Now get out there and save the world one organic homebrew at a time!
- 11.5 lb (5.21 kg) Great Western organic 2-row malt
- 0.75 lb (340 g) Briess organic roasted barley
- 8.8 oz (249 g) Briess organic chocolate malt
- 8.8 oz (249 g) Briess organic Caramel 60
- 3.2 oz (90 g) Weyermann organic Carafa 2
- 0.75 oz (21 g) NZ organic Pacific Gem hops (60 min)
- 1.5 oz (42 g) organic Fuggles hops (15 min)
- 1.5 oz (42 g) organic NZ Cascade (10 min)
- 1.0 oz (28 g) organic NZ Cascade hops (5 min)
- 1 tsp Irish moss (10 min)
- Wyeast 1272 American Ale II Yeast
Yield: 5 gallons (19 L)
Original Gravity: 1.072
Final Gravity: 1.018
Boil Time: 100 minutes
Mash the grains at 154° F (68° C) for 1 hour. Do not use soft water for this brew. Add calcium if you are using reverse osmosis or spring water. Acidify the strike water to a pH of 4.8. This should result in a mash pH of 5.2. Also acidify the sparge water to 4.8. Boil for 100 minutes adding hops and Irish moss as indicated in recipe. When boil is complete chill to 64° F (18° C). Pitch slurry from a 3 liter starter of Wyeast 1272 yeast. Ferment at 64° F (18° C) for 1 day, then raise to 66° F (19° C) until fermentation is 75% complete. Raise to 70° F (21° C) for an additional week. Crash to 40° F (4° C) for a day or two, then bottle or keg.
Substitute 9 lb (4.08 kg) of Briess organic light liquid malt extract for two-row malt, and increase 60 minute hop addition to 1.25 oz (35 g).
Steep grains in 2 gallons (7.6 L) of water for 30 minutes at 165° F (74° C), then strain with 0.5 gallons (1.9 L) of hot water.
Stir in extract and bring to a boil. Add hops and Irish moss as indicated in the recipe.
After a 60 minute boil, strain into a fermenter with enough cold water to make 5 gallons (19 L). When temperature drops to 64° F (18° C), pitch slurry from a 3 liter starter of Wyeast 1272 yeast.
Ferment at 64° F (18° C) for 1 day, then raise to 66° F (19° C) until fermentation is 75% complete. Raise to 70° F (21° C) for an additional week.
Crash to 40° F (4° C) for a day or two, then bottle or keg.
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