Big Brew 2009

5 gallons (19 L) yield with a 3.5-gallon (13.2 L) pre-boil volume.

O.G.: 1.045

F.G.: 1.012

IBU: 29

Fermentables

5 lb (2.3 kg) Light Liquid Malt Extract, or 4.2 lb (1.9 kg) Light Dry Malt Extract

1 lb (454 g) Amber Munich Malt Liquid Extract, or 0.8 lb (363 g) Amber Munich Malt Dry Extract

0.5 lb (227 g) Cara Munich II 40^o L 

Hops

0.25 oz (7 g) Columbus, 12% Alpha Acid, for 60 minutes

0.5 oz (14 g) Columbus, 12% Alpha Acid, for 35 minutes

0.25 oz (7 g) Centennial, 9% Alpha Acid, for 5 minutes

¾ tsp (3 gm) Irish moss, added at 15 minutes

Yeast

2 packages of either Wyeast 1056 American Ale yeast or White Labs WLP001 American Ale yeast; or make a yeast starter.

Directions for Extract Recipe

Steep grains in 2.7 gallons (10.2 L) of water at 150º F (66º C) for 30 minutes, raise temperature to 170º F (77º C) then strain.  Stir in extract and add 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 25 minutes before adding the flavor hops. Boil for 20 minutes, then add the Irish moss.  Boil for 10 minutes before adding the aroma hops, and boil for the remaining 5 minutes. After the 60-minute boil, cool the wort to 67º-70º F (19º-21º C).  Transfer wort to fermenter and top-up to 5 gallons with pre-boiled and cooled water. When the wort temperature is down to 67º F (19º C), pitch the yeast and aerate well.  Ferment at 67º F (19º C) for one week. Rack to secondary and age for one week.  Rack to keg, or add the bottling sugar and bottle.

Carbonation

Force carbonate at approximately 2.0 to 2.5 volumes of CO₂. 

—OR—

Bottle condition using 3 to 3.5 oz by weight (85 to 99 g) corn sugar.

After the beer is carbonated, store for 2 or 3 weeks at the ideal serving temperature of 50-54 ^o F (10-12 ^o C) before serving.