Big Brew 2010

This recipe is courtesy of the Vermont Pub & Brewery, and is offered in honor of Greg Noonan.  Enjoy!

5 gallons (19 L) yield with a 3.5-gallon (13.2 L) boil for 60 minutes

O.G.: 1.057
F.G.: 1.012
IBU: 18.8

Fermentables

8.6 lb (3.9 kg) Munich Liquid Malt Extract, or 6.9 lb (3.1 kg) Munich Dry Malt Extract

Hops

1.0 oz (28 g) Hallertau Hersbrucker, 4.75% Alpha Acid pellet hops, for 60 minutes

0.5 oz (14 g) Hallertau Mittelfruh, 4.5% Alpha Acid pellet hops, for 20 minutes

0.25 oz (7 g) Hallertau, 4.0% Alpha Acid whole cone hops, at flame out or use a hop back during cooling

(If the specific Hallertau hops are unavailable, substitute with any Hallertau, or other German Noble hop for 18 IBU.)

¾ tsp (3 gm) Irish moss, added at 20 minutes

Yeast

4 packages of either Wyeast 2124 Bohemian Lager Yeast or White Labs WLP830 German Lager Yeast; or make an appropriate size yeast starter.

Directions for Extract Recipe

Stir in extract to ~2.5 gallons (9.5 L) water for a total boil volume of 3.5 gallons (13.2 L), and bring to a boil.  At the beginning of the boil, add the bittering hops. Boil for 40 minutes then add the second hop addition and the rehydrated Irish moss.  Boil for 20 more minutes, turn off the heat, and add the finishing hops or use a hop back during cooling.  Cool the wort to 45º-55º F (7º-13º C).  Transfer wort to fermenter and top-up to 5.25 gallons with pre-boiled and cooled water. When the wort temperature is down to 45-55º F (7-13º C), pitch the yeast and aerate well.  Ferment at 45-55º F (7-13º C) for two weeks, and perform a diacetyl rest at 60º F (16º C) for 48 hours.  Slowly lower the ambient temperature by 3º to 5º F (1º to 3º C) daily until you reach 38º -40º F (3º -4º C).  Transfer the beer to a secondary fermenter and continue to lower the temperature to 30º -37º F (-1º to 3º C).  Lager for seven to twelve days. Rack to keg, or add the bottling sugar and allow to carbonate at 50^o (10^o C) for two weeks minimum.

Carbonation

Force carbonate at approximately 2 to 2.5 volumes of CO₂. 

—OR—

Bottle condition using 2 to 3.2 oz by weight (57 to 91 g) corn sugar