Y Ddraig Goch Cwrw (Red Dragon Ale)

Thames Festive Ale and Welsh ESB from the Felinfoel Brewery in Llaneli, Wales was my inspiration for this recipe.

Brewer:	Setanta		Email:	setanta14@hotmail.com
Beer:	Y Ddraig Goch Cwrw (Red Dragon Ale)		Style:	English Strong (Extra Special) Bitter
Type:	All grain		Size:	6 gallons
Color:	42 HCU (~19 SRM)		Bitterness:	40 IBU
OG:	1.058		FG:	1.014
Alcohol:	5.7% v/v (4.5% w/w)
Water:	1/3 oz. Burton Water Salts added to PA Slate Belt well water (high in Calcium Carbonate)
Grain:	8 lb. British pale 4 oz. American crystal 10L 8 oz. American crystal 20L 8 oz. American crystal 40L 8 oz. American crystal 60L 4 oz. American crystal 90L 4 oz. American crystal 120L 4 oz. British chocolate
Mash:	90% efficiency
	Acid rest @~95° for 15 minutes, Protein rest @~120° for 15 minutes, conversion @~158-160°(kept high to achieve unfermentables for thicker mouth-feel and higher than normal diacetyl levels characteristic of the welsh ales I've tried), mash out/sparge with water @~170° for 5-10 minutes
Boil:	75 minutes	SG 1.088	4 gallons
	Irish Moss last 15 minutes of boil
Hops:	2 oz. Fuggles (4.75% AA, 60 min.) 2 oz. Kent Goldings (5% AA, 30 min.) 1 oz. Kent Goldings (5% AA, 15 min.)
Yeast:	Wyeast 1275 Thames Valley or Wyeast 1882 Thames Valley II ( I prefer 1882, but this strain is seasonal). The Wyeast 1026 Cask Ale strain is also one I'd like to try.
Carbonation:	2/3 cup dark brown sugar
Tasting:	As far as ale goes, I prefer welsh style ales since they have a unique malty sweetness and caramel character due to higher conversion temperatures that is balanced with generous hopping with old fashioned hop varieties (Fuggle and Kent)

Recipe posted 03/07/02.