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BDO Beer (Big Dumb Orange)

A bold, citrusy American craft beer that's approachable for beginners and yields about 5 gallons of refreshing brew in 3 to 4 weeks.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 50 12-ounce servings
Course: Drinks and Beverages
Cuisine: American Craft Beer
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 pounds two-row pale malt
  • 0.5 pounds crystal 20L malt
  • 0.25 pounds munich malt
  • 1 ounce Cascade hops for bittering 60-minute addition
  • 0.75 ounces Centennial hops for flavor 15-minute addition
  • 1 ounce Cascade hops for aroma 5-minute addition
  • 0.5 ounces Centennial hops for dry hopping
  • 1 package 11.5 grams American ale yeast, such as SafAle US-05
  • 5 gallons filtered water
  • 0.5 teaspoons calcium chloride optional but recommended
  • 0.75 cups corn sugar priming sugar for carbonation

Equipment

  • Large stainless steel brew kettle (at least 10 gallons capacity)
  • Thermometer accurate to 1 degree Fahrenheit
  • Long-handled stainless steel stirring spoon
  • Airlock and carboy bung
  • 5-gallon glass carboy or food-grade plastic fermenter
  • Hydrometer for measuring specific gravity
  • Bottle capper and caps
  • Siphon and auto-siphon with tubing
  • Sanitizer solution and spray bottle
  • Strainer or mesh bag for grains
  • Empty beer bottles (approximately 50 twelve-ounce bottles)
  • Kitchen scale for precise measurements

Method
 

  1. Sanitize every piece of equipment that will touch your beer before starting brewing.
  2. Crush or mill your grains just before brewing to preserve freshness and avoid oxidation.
  3. Heat 2.5 gallons of filtered water to 168°F, add crushed grains while stirring, and mash at 152–154°F for 60 minutes.
  4. Sparge the grains with 170°F water, collecting about 5.5 gallons of wort into your kettle.
  5. Bring the wort to a rolling boil over high heat and boil for 60 minutes, skimming off foam as needed.
  6. Add 1 ounce of Cascade hops at the start of the boil for bittering (60-minute addition).
  7. Add 0.75 ounces of Centennial hops with 15 minutes remaining in the boil for flavor.
  8. Add 1 ounce of Cascade hops with 5 minutes remaining in the boil for aroma.
  9. Cool the wort quickly to 68–70°F using an ice bath or wort chiller.
  10. Transfer the cooled wort into a sanitized fermenter through a strainer and pitch the yeast.
  11. Ferment at 65–70°F for 14 to 21 days, monitoring specific gravity after 7 days until stable readings are achieved.
  12. Dry hop by adding 0.5 ounces of Centennial hops to the fermenter 3 to 5 days before bottling.
  13. Dissolve 0.75 cups corn sugar in 1 cup boiling water, cool, mix into beer, then siphon into sanitized bottles and cap.
  14. Condition bottles upright in a cool, dark place for 2 to 3 weeks to allow carbonation to develop.

Notes

Temperature control during fermentation makes the biggest difference between good beer and great beer, so invest in a temperature-controlled chamber or closet if you plan to brew regularly.