Dragon's Milk Clone Revised AC 2

All Grain Recipe

Submitted By: giborjah (Shared)
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Brewer: Doug
Batch Size: 5.00 galStyle: American Stout (13E)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 39.3 SRMEquipment: Dougs All Grain
Bitterness: 31.5 IBUsBoil Time: 60 min
Est OG: 1.099 (23.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.020 SG (5.2° P)Fermentation: Ale, Two Stage
ABV: 10.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 12.22 oz Munich Malt (9.0 SRM) Grain 1
14.11 oz Chocolate Malt (350.0 SRM) Grain 2
9.41 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
9.41 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
9.41 oz Oats, Flaked (1.0 SRM) Grain 5
4.70 oz Wheat Malt, Bel (2.0 SRM) Grain 6
2 lbs 5.63 oz Briess light DME (17.5 SRM) Dry Extract 7
7 lbs 10.29 oz Briess light, unhopped liquid extract (17.5 SRM) Extract 8
0.75 oz Nugget [13.0%] - Boil 60 min Hops 9
0.50 tsp Yeast Nutrient (Boil 15 min) Misc 10
1.00 tsp Irish Moss (Boil 10 min) Misc 11
1.00 oz Glacier [5.6%] - Boil 10 min Hops 12
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 13
1.00 cup Table Sugar (Primary 8 hours) Misc 14
1.00 oz French Med Toast Oak Chips (Secondary 7 days) Misc 15
6.00 oz Bourbon Whiskey Makers Mark 46 (Bottling 0 min) Misc 16

Taste Notes

Pour 8oz Makersmark 46 bourbon in Keg and rack beer on top before kegging.

Notes

Steep the crushed grain and flaked oats in 2 gals of water at 154 degrees F for 30 minutes. Remove grain from the wort and rinse with 2 quarts hot water. top off to the 5.7 gals. Add the liquid extract and dried malt extract (DME) and bring to a boil. While boiling, add the hops as per hopping schedule. Cool to 72 degrees, aerate wort heavily pitch yeast starter and allow beer to cool to 68 degrees. Hold until fermentation is complete. Soak med toast oak chips in boiling water for 2 minutes. Transfer to secondary fermentor and add oak chips. Condition for 1 week and then Keg. Carbonate for 2 weeks

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