Organic food and beverages products are sure gaining lot of popularity and becoming more mainstream. You can these days find a complete new section of organic food and beverages products stacked up in the supermarket. Not only people are buying them but even making them at home is also on the rise. If you are a beer lover and want to know ways on how you can brew organic beer at home, then there are plenty of options for you. Although brewing a organic beer can a bit expensive compared to the conventional style beer but you surely are going to love it!
Organic malts beer have less protein and has to be clearer beer therefore the expense cost goes a bit high. Let us take a brief look at how you can brew organic beer at home and kill the summer heat in a healthy way. Be prepared for the challenging task as the reward is surely going to sweep you off your feet.
First and the foremost step is to educate yourself about the organic ingredients. U.S Department of Agriculture sets the standards for all the organic products and the amount of organic used in an organic beer defines it quality. As per the rule only 5% ingredients used can be non-organic when brewing the organic beer. But if you want you can go 100% organic including using the organic brewing container.
The ingredients that are used for brewing organic beer are all mostly grown organically and therefore cost more since the production of yields are typically reduced by not using any artificial chemicals. An average small batch of brewing organic beer will cost you around $ 200 which would also include the cost of the equipments used.
Buying the organic ingredients is not difficult anymore, thanks to home brew suppliers who supply all the ingredients for you to get started. Water, hops, barley malt and yeast are the basic ingredients that you would need and can be easily found at the local home brew store near you.
Now its time to understand the complete process. Boil water, hops and malt together and quantity depends on the amount of beer you want to brew. Regarding the ratio specification either you can ask the home brew supply store or can also find it online by logging to any organic beer brewer website. Once your mixture is ready, it is then cooled and later the yeast is added. This mixture is then sealed in a airtight container.
Let the container sit for 7 to 14 days and by the time the yeast would have consumed the sugar in the mixture and would have fallen to the bottom of the container.
Bottle the brew which means allow it to mature for a week and finally after 7 days you can just crack open to enjoy your completely organic beer, the fruit of your hardwork.
Bison Brew is the leading organic beer company with distribution around the United States. They have a large selection of Organic Craft Beers ranging from India Pale, Belgian Ale and Chocolate Stout.
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Step 1: Prepare
Set aside several hours to make your beer, and verify that you have all your equipment and ingredients close at hand. Brewing is a time-sensitive process.
Step 2: Sanitize
Bacteria or other contaminants can spoil your brew completely. Sanitize all equipment with sodium percarbonate, available at home-brew supply stores. Everything that will come in contact with your brew should be sanitized. Rinse thoroughly.
You can also use a bucket of bleach solution: two capfuls bleach per five gallons of water.
Step 3: Boil the wort
Fill the pot with three gallons of water and heat on high. Add the malt extract when the water is hot, not boiling, and stir it until it dissolves. This mixture is called ‘wort.’
Step 4: Add hops and boil
When the wort hits a rolling boil, add one ounce of hops. Continue to boil the wort on medium heat for one hour, stirring often. This will kill any bacteria that may have snuck into the mixture. At the end of the hour, as you turn off the heat, add an additional one-quarter ounce of hops to enhance aroma and flavor.
The more hops you add, the more bitter your beer will be. If you dig that hoppy bite, add a bit more to the wort.
Step 5: Cool the wort
Cover the pot and remove it from the heat. Place it in a large sink or bathtub, surround it with ice, and cool to 70 degrees Fahrenheit. Make sure no ice cubes sneak into the wort.
Step 6: Add cold water
Once the wort has cooled, pour 2 gallons or so of cold water into the container you are using as a fermenter: either the bucket or glass carboy.
Step 7: Transfer wort to the fermenter
Pour the wort into the fermenter. If you are using a carboy, pour in the wort using a funnel. Enlist some help: This is a two-person job. Depending on the type of hops you used, you may need a strainer. There should now be between five and five and a half gallons of liquid inside the fermenter.
To measure the alcohol percentage, use a hydrometer to take a reading before you add the yeast, and another reading before bottling. Alcohol content varies among beer types; your kit will include the correct range for the one you’re making.
Step 8: Prepare to add yeast
Take another temperature reading to make sure the mixture in the fermenter is no warmer than 75 degrees. The ideal temperature is about 60 degrees.
Step 9: Pitch the yeast
If you’re using dry yeast, pour it into a cup with a half-cup of 105-degree water. Stir it rapidly with a whisk to aerate it; then let it stand for 10 minutes. “Pitch,” or add, the yeast and either shake the carboy, or stir vigorously with the spoon or whisk for several minutes.
Step 10: Seal
The beer is now ready for fermentation. To prevent mess and contamination, run plastic tubing through the hole in the stopper, down to a half-full glass of water. Then seal your fermenter with the stopper. After two or three days, replace the stopper with the airlock. See Part 2 to finish your beer.
Did You Know?
One of the oldest recorded recipes in the world is for beer, carved on a 4,000-year-old Mesopotamian tablet.