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Carlsbrew DGB (Damn Good Beer!)

This is a 15 gallon recipe based on an ESB. First time using this calclator.The addition of maple syrup at the end of the boil was just to add a little twist. I overshot my O.G. maybe I should have used a partial mash formulation.(I adjusted the extract efficiency to 75% to make the numbers jive.)

Brewer: Carl Laman Email: clayman@corc.net
Beer: Carlsbrew DGB (Damn Good Beer!) Style: English Best (Special) Bitter
Type: Extract w/grain Size: 15 gallons
Color:
22 HCU (~13 SRM)
Bitterness: 39 IBU
OG: 1.051 FG: 1.009
Alcohol: 5.4% v/v (4.2% w/w)
Water: 3 tsp. gypsum added to 2 gallons water before steeping grains.
Grain: 6 lb. American 2-row
1 lb. Wheat malt
1 lb. crystal Cara-Foam
0.5 lb. Roasted barley
Steep: Grains steeped at 150°F for 60 mins then sparged with 1 gal 170°F water
Boil: 60 minutes SG 1.076 10 gallons
12 lb. Light malt extract
3 lb. Maple syrup
3 tsp. Irish moss added for last 15 mins of boil

Maple syrup was added at the end of boil with aroma hops
Hops: 3.5 oz. Eroica (10.8% AA, 60 min.)
1.25 oz. Cascade (6.1% AA, 10 min.)
1.25 oz. Willamette (5.1% AA, 10 min.)
1.5 oz. Cascade (aroma)
1.5 oz. Willamette (aroma)
Yeast: Munton"s Gold dry yeast (2 pkgs.) was rehydrated
#1098 Wyeast British ale yeast was pitched to a 1/2 gal starter prepared 6 hours prior to the brew session.( I forgot to prepare it sooner.)
All yeast was pitched to 70°F wort.
Log: Brew Date:11/1/98
Fermentation temp: 58°F
Fermentation: 11 days in glass
Actual O.G. 1.054
Actual F.G. 1.009
Bottling date:11/19/98 Bottled conditioned 24 bottles. Kegged (3) 5 gal soda kegs. Added approxiamately 3 gallons water to reach appropriate volume and cut alcohol a bit.
Carbonation: 2.0 volumes Keg: 7.7 psi @ 42°F
Force caronated at 30 psi rolling kegs until bubbling stopped.
Tasting: Tasted 11/21/98: Hop aroma comes through. This is a well hopped brew with a medium body. Nice copper color. An all around good basic drinking beer.

Recipe posted 11/21/98.