Dragon's Milk Clone - Beer Recipe - Brewer's Friend

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Dragon's Milk Clone

333 calories 32.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.05 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 92%
Calories: 333 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)
Created: Thursday January 21st 2021
1.100
1.023
10.1%
23.2
37.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Briess - Pilsen Malt 2-Row15 lb Pilsen Malt 2-Row 37 1.2 70.4%
2 lb Briess - Bonlander Munich Malt 10L2 lb Bonlander Munich Malt 10L 35.9 10 9.4%
0.50 lb American - Caramel / Crystal 75L0.5 lb Caramel / Crystal 75L 33 75 2.3%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.3%
0.43 lb Briess - Carapils Malt0.43 lb Carapils Malt 34.5 1.5 2%
0.62 lb Briess - Chocolate0.62 lb Chocolate 25 350 2.9%
0.50 lb Briess - Black Malt - 2-Row0.5 lb Black Malt - 2-Row 25 500 2.3%
0.75 lb Rolled Oats0.75 lb Rolled Oats 33 2.2 3.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 4.7%
21.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Galena0.6 oz Galena Hops Pellet 13 Boil 60 min 19.13 44.4%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.5 Boil 15 min 4.11 55.6%
1.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Bourbon Other Primary 0 min.
1 oz Oak chips Other Primary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.61 30.5  
Mash volume with grains 9.24 36.9  
Grain absorption losses -2.54 -10.2  
Remaining sparge water volume 2.15 8.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume 7.05 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.55 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.55 g | 22.2 qt) 5.5 22  
Total: 9.76 39
Equipment Profile Used: System Default
 
Notes

Soak the oak chips in the Bourbon for at least one week.

This is a single step infusion mash. Mix the crushed grain and flaked oats with 25.4 quarts (24 L) of 172 °F (78 °C) water to stabilize at 156 °F (69 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect at least 6 gallons (23 L) of wort runoff to boil for 60 minutes (or more if you want to boil down to help boost your OG), adding hops at times indicated. Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer the wort to a carboy, avoiding any splashing to prevent aerating the beer and add the soaked oak chips. Let the beer condition for one week and then bottle or keg.

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  • Last Updated: 2021-01-21 17:17 UTC