The Green Dragon´s Tavern ESB - Beer Recipe - Brewer's Friend

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The Green Dragon´s Tavern ESB

187 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 12.5 liters (fermentor volume)
Pre Boil Size: 17.8 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Felipe Vaiano
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Wednesday September 23rd 2015
1.061
1.014
6.1%
32.1
17.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 79.4%
0.12 kg Brown Sugar0.12 kg Brown Sugar 45 15 3.2%
0.66 kg UK Muntons Crystal 110L0.66 kg UK Muntons Crystal 110L 33 60 17.5%
3.78 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5.9 Boil 60 min 25.59 55.6%
4 g East Kent Goldings4 g East Kent Goldings Hops Pellet 5.9 Boil 30 min 3.93 11.1%
12 g Fuggles12 g Fuggles Hops Pellet 4.9 Boil 5 min 2.54 33.3%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 10 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Demerara Sugar       Amount: ~60g       CO2 Level: 1.8 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Minalba / Campos do Jordao
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.2 L Infusion -- 66 °C 60 min
Mashout Temperature -- 77 °C 10 min
Fly Sparge -- 75 °C --
Starting Mash Thickness: 3.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 13.9
Mash volume with grains 16.3
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 9 L) 8.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 18.4 L) 17.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12.5
Going into fermentor 12.5
Total: 22.3  
Equipment Profile Used: System Default
 
Notes

Original Yeast was Danstar Notthingham, but it was sold out locally.

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  • Public: Yup, Shared
  • Last Updated: 2015-10-14 15:22 UTC