New Holland Dragons Milk

All Grain Recipe

Submitted By: pjnavarre (Shared)
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Brewer: Paul Navarre
Batch Size: 5.88 gal	Style: Imperial Stout (13F)
Boil Size: 7.32 gal	Style Guide: BJCP 2008
Color: 31.6 SRM	Equipment: MegaPot 1.2 and Coolers
Bitterness: 43.0 IBUs	Boil Time: 60 min
Est OG: 1.091 (21.8° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.024 SG (6.1° P)	Fermentation: May - Paul's Laundry Room
ABV: 8.9%	Taste Rating: 39.0

Ingredients
Amount	Name	Type	#
1.50 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	1
13 lbs 2.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
2 lbs 4.00 oz	Munich Malt - 10L (10.0 SRM)	Grain	3
1 lbs 2.00 oz	Barley, Flaked (1.7 SRM)	Grain	4
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	5
14.00 oz	Chocolate Malt (350.0 SRM)	Grain	6
12.00 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	7
1 lbs 1.00 oz	Corn Sugar (Dextrose) (0.0 SRM)	Sugar	8
0.80 oz	Nugget [13.3%] - Boil 60 min	Hops	9
0.50 oz	Nugget [13.3%] - Boil 30 min	Hops	10
0.50 oz	Glacier [5.0%] - Boil 15 min	Hops	11
0.29 tsp	Irish Moss (Boil 10 min)	Misc	12
0.40 oz	Glacier [5.0%] - Boil 5 min	Hops	13
1.0 pkgs	English Ale (White Labs #WLP002)	Yeast	14
1.0 pkgs	English Ale (White Labs #WLP002)	Yeast	15
4.00 oz	Oak Chips (Secondary 6 weeks)	Misc	16

Notes

Soak Oak Chips in 1 Cup of Bourbon for 2 days. Created a yeast starter with one pack of yeast, then added the second yeast pack at pitching time. 5/13/15 Gravity 1.015 5/14/15 Gravity 1.014 5/15/15 Gravity 1.014 Replaced collection ball (full of yeast/trube) with cooled boiled water to collect the remaining yeast/trube. 5/17/15 removed final ball of yeast/trube. Added oak chips (inside a steeping bag) and bourbon to beer. TIP: Use Beer from fermentor to fill trube ball. Used 5.75oz. of corn surgar to match bottling volume.

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