Not totally satisfied with the award winning Redcoat ESB, I set out to brew what I had intended with that beer. I wanted to punch up the malt bill and the hop bill a bit. But sometimes, plans just don’t work out. Turns out the brew store not only did not have the hops I wanted, but also did not have the yeast I wanted. So, I made some alterations to the Redcoat recipe and decided this beer would be different enough to get a new name. Presenting Green Dragoon ESB. Can not wait to try this one.
Brew Day November 28, 2015
Roll call… Charles, Rob and Alan. since this was a quick 12 gallon batch, Andy missed all the fun by time he could make it over but I am glad he stopped by.
- 22 lbs. Maris Otter
- 2 lbs. Special Roast
- 1.5 lbs. Crystal 120
- 1 lb. Aromatic
- 1 lb. Biscuit
- 3 oz. Willamette leaf 6.5% – 60 min.
- 1 oz. EKG leaf 6.3% – 60 min.
- 1 oz. EKG pellet 5% – 60 min.
- 1 oz. Fuggle leaf 5.1% – 15 min.
- Wyeast 1318 London Ale III
- Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.
- Single Infusion – 60 minute mash at 156˚
- OG – 1.061
- FG – 1.018
- IBU – 46
- SRM – 16
- ABV – 5.6%
Yeast started Tuesday. Split to two flasks Thursday. The jury is still out on the stir plate. I think it definitely helps our yeast but will not know for sure until we start drinking this beer and the Oatmeal Stout.
Happy yeast makes happy beer!
Mash in – 9:35 am. 8.5 gallons at 170˚. Mash temp = 155˚ (this is in the smaller blue mash tun). Hold 60 minutes.
Mash out – 3.5 gallons at 202˚. Mash temp = 165˚. Hold 10 minutes.
Vorlauf – Approx. 10 minutes. Cleared fast. Looks good.
Sparge – 5 gallons at 170˚+. Had about 5 gallons extra just in case.
Flame on at about 12 gallons.
Collected 14 gallons wort.
Boil – Added hops per hop bill. 60 minute boil.
Things got a little chaotic. The boil was way too vigorous. NO NEED TO BOIL THE SHIT OUT OF THE WORT. TURN IT DOWN!!!!!! Since we were in the 15 gallon pot, we had a lot of boil overs. More splashing out than boil over I would say. TURN IT DOWN!!!! If I wasn’t ordering pizza for the troops this would have been fixed right away. Got it under control.
As the wort was getting up to boil temperature, we were running the rest of the water in the mash tun off into another pot. I made the call to add some of this into the boil to make up for what was lost from splashing out. We really need to get Robs 20 gallon pot tapped for a spigot.
At 15 minutes left, added chiller, remaining hops. At 5 minutes left, 3 tabs Irish Moss.
Post boil volume – 12.5 gallons.
Transfer to fermenter via Therminator. Wort temp = approx. 70˚
As usual, transfer sucked because of the screen jamming up with hop sludge. HOW DO WE FIX THIS??? Hop bags??? Gotta do something about this.
Transfered almost 11 gallons.
OG = 1.065. A little higher than predicted (1.061).
Pitched yeast, done by 3 pm.
Sample was yummy. Noticeably more bitter than previous which is good. Hopefully the yeast will not counter act that (see yeast description).
Beer lab is holding a perfect 68˚. Fermentation is going strong. Still seeing bubbles Wednesday night.