Big Brew 2010

For a 5.3 gallon (20 L) yield with a 3-gallon (11.4 L) 60 minute boil

O.G.: 1.045
F.G.: 1.011
IBU: 12.8

Fermentables

7 lb (3.2 kg) Liquid Wheat Malt Extract

0.2 lb (91 g) Liquid Munich Malt Extract

Hops

0.3 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 Extract Recipe

Heat 2.2 gallons (8.3 L) of water to a boil.  Remove from heat and stir in extract for a total boil volume of ~3 gallons (11.4 L).  Add the hops, and bring to a boil.  Boil 60 minutes, and then turn off the heat.  Next, chill to 62-65° F (17-18° C). Transfer wort (~2.5 gallons, or 9.5 L) to fermenter and top-up to 5.3 gallons (20 L) with pre-boiled and cooled water (~2.8 gallons, or 10.6 L). When the wort temperature is down to 62-65° F (17-18° C), pitch the yeast and aerate well.  Ferment 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