Coors Banquet

[huckdavidson]

4 lbs of either (Briess Pilsen DME) or (Muntons Extra Light DME)
2 lbs of Corn Syrup (Golden Barrel or any brand w/o vanilla)

1+ ml of Hop Extract (not pre-isomerized, HopShot)

6.25 gallons of Distilled or RO Water (5.25 gallons final volume w/ 1 gallon per hour boil off)

1 pkg of Andechs yeast (2-3 step starter, 500 billion cells minimum, preferably ~1 Trillion)
Bootleg Biology Andechs Lager, Wyeast 2105-PC, WLP 835X, Imperial L26 Pilgrimage

1.) Place DME in cold pot.
2.) Optionally add 1/4 teaspoon of Kosher salt if using Muntons DME
3.) Add 1 gallon of RO or distilled water stirring to dissolve DME (use a whisk, stirring briskly), optionally start heating after initial stirring.
4.) Add resulting wort to boil kettle and top up with RO or distilled water to make full volume.
5.) Add 1/2 tsp of 10% phosporic acid (adjust pre-boil pH ~5.2-5.4)
6.) Bring to a boil, wait for hot break to dissipate
7.) Dissolve desired amount of hop extract (pre-heat in hot water or boil) in a small amount of boiling wort (drop by drop and stir) then add back to kettle, or add directly to kettle (drop by drop and stir), 1ml - 9.5 IBU, 1.5ml - 14.3 IBU, 2ml - 19.0 IBU, 2.5ml - 23.8 IBU
8.) Boil for 45 minutes
9.) Add 1 Whirlfloc Tablet, 1/4 teaspoon BrewTanB, 1/2 teaspoon Wyeast nutrient
10.) Boil for 5 minutes
11.) Add 2 lbs of corn syrup to boil while stirring to dissolve into wort (use a whisk and flow the corn syrup onto the whisk like cotton candy, rotating the whisk, when the whisk is full dip it into the boiling wort to dissolve)
12.) Boil for 10 minutes
13.) Add 1/2 tsp of 10% phosporic acid (adjust post-boil pH ~5.0-5.2)
14.) Cool to 60-70F
15.) Transfer to fermenting vessel, ensure final volume of 5.25 gal
16.) Measure OG - ~1.046
17.) Pitch yeast, aerate with O2, cool to 48F
18.) Fermentation schedule options:
a.) 48F - 1 day, 50F - until ~1.020, then 54F - until FG (clean)
b.) Pressure fermentation - 15psi @ 68-72F until FG (more banana esters?)
19.) Measure FG - ~1.008 - Stable for 2-3 consecutive days
20.) Cold crash @ 33F for 24 - 48 hours (an ultra-thin layer of ice starting to form on top of the beer is perfect)
21.) Keg or bottle (save several jars of the Andechs yeast for next time or another beer)
22.) Bottle cold @33F using 1 tsp of table sugar per 12oz bottle.
23.) Allow to carbonate for ~2 weeks at 68F +
24.) Cold Condition for ~2 weeks
25.) Enjoy (refrigerated in a frosted mug, or however you prefer)

All Grain Wort Production - 75% efficiency - 2-3 SRM wort - very soft water profile - Ca < 50, SO4 < 30, Cl < 50, Na < 15
Single Infusion Mash @ 152F
Step Mash @ 145F - 30 minutes, @ 158F - 30 minutes
Mash pH 5.4-5.5

6 lbs Pilsner