Big Brew 2010

For a 5.3 gallon (20 L) yield for a 70 minute boil

O.G.: 1.043
F.G.: 1.011
IBU: 13.1

Fermentables

4.65 lb (2.1 kg) 2-Row Pale Malt (56.7%)

3.35 lb (1.5 kg) Wheat Malt (40.9%)

0.2 lb (91 g) Munich Malt (2.4%)

Hops

0.25 oz (7 g) Chinook pellets, (13% AA), first wort hop (FWH) addition (If Chinook is unavailable, substitute Simcoe or Challenger hops for 13 IBU.)

Yeast

Two (2) packages Wyeast 1010 American Wheat yeast, or two (2) White Labs WLP320 American Hefeweizen Ale yeast, or make an appropriate size yeast starter

Directions for All-Grain Recipe

Mash in at 145° F (63° C) and hold for 60 minutes.  Slowly raise the mash temperature to 169° F (76° C), then sparge with 173° F (78° C) water. Add the hops to the boil kettle and collect enough runoff to end up with 5.3 gallons (20 L) after a 70-minute boil (approximately 6.4 gallons, or 24 L). Bring to a boil for 70 minutes, and then turn off the heat. Next, chill to 62-65° F (17-18° C), transfer to a fermenter, pitch the yeast and aerate well.  Continue fermenting at 65° F (18° C) for a total of one week.  Rack to secondary for another week.  Rack to keg, or if you are bottling, add the bottling sugar and then bottle as you normally would.

Carbonation

Force carbonate at 3.0 – 3.5 volumes of CO₂ 

—OR—

Bottle condition using 5.0 – 6.3 oz weight (142-178 g) corn sugar

NOTE: The all-grain recipes assume 75% efficiency unless otherwise stated.  Adjust the grain bill to match your system.