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.