All-grain recipe
6 US Gallons = 5 Imperial Gallons = 22.7 Liters
Commercial Description:
Not exactly a perfect beer, but in my opinion a decent, crisp and refreshing high-gravity lager, much less solventy than most. I use this recipe as a handy, adaptable starting-point. You could skip the fussy lager fermentation and pitch your favorite ale yeast to produce a nice warming blond ale, or pitch a Belgian yeast to produce a Tripel. This is a highly fermentable wort, especially if you follow the multistep mash schedule, so expect very high yeast attenuation.Carlsberg Elephant Beer is an amber-coloured beer with big intensity in its aroma, and with a distinct maltyness. There is notes of honey in the aroma. The palate of Carlsberg Elephant shows a good balance between a good body from the alcohol, and a discrete sweetness which is tamed by the sophisticated bitterness of the aftertaste.
FERMENTABLES:
79% = 12 lb = 5.4 kg, Pilsner malt
13% = 2 lb = 907 g, Dextrin/CaraPils malt
8% = 1.25 lb = 567 g, Raw cane sugar/Turbinado (added to boil kettle)
HOPS:
1 oz = 28 g, Challenger, 90 minutes
1 oz = 28 g, Hallertau Hersbrucker, 30 minutes
1 oz = 28 g, Hallertau Hersbrucker, 5 minutes
CLASSIC MULTISTEP MASH:
113-122°F/45-50°C, for 30-45 minutes
144-145°F/62-63°C, for 30-45 minutes
158°F/70°C, for 30-45 minutes
167°F/75°C, mashout for 10-15 minutes
OR, A SIMPLER MULTISTEP MASH:
130°F/54°C, for 30 minutes
150°F/66°C, for 2 hours total
Sparge with 172°F/78°C water
OR, IF YOU INSIST:
Mash at 150°F/66°C for 2 hours
YEAST:
White Labs WLP850 "Copenhagen Lager" is the true Carlsberg strain, but Saflager W-34/70 works well too. Ferment cool as directed.
PRIME with ¾ cup sugar. Store bottles a week at fermentation temperature, then at least a month as cool as possible (32°F/0°C minimum.)
STATS assume 77% mash efficiency and 80% yeast attenuation:
OG: 1.070
FG: 1.014
ABV: 7.2%
IBU: 30
COLOR: 3°SRM/6°EBC