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

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Dragon's Milk

327 calories 32.3 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 327 calories (Per 12oz)
Carbs: 32.3 g (Per 12oz)
Created: Sunday May 30th 2021
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1.098
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44.1
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n/a
0.26
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale 2-Row12 lb Pale 2-Row 37 1.8 59.3%
2.50 lb Weyermann - Munich Type II (Dark)2.5 lb Munich Type II (Dark) 37 10 12.3%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 7.4%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 7.4%
1 lb American - Caramel / Crystal 150L1 lb Caramel / Crystal 150L 33 150 4.9%
1 lb Briess - Black Barley1 lb Black Barley 25 500 4.9%
12 oz American - Chocolate12 oz Chocolate 29 350 3.7%
20.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 19.28 33.3%
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 9 Boil 60 min 24.79 66.7%
1.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient 0.02 / tsp
0.01
Other Boil 10 min.
1 each Carrageenan 0.25 / each
0.25
Fining Boil 5 min.
0.26
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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 1.25 qt/lb 6.33 25.3  
Mash volume with grains 7.95 31.8  
Grain absorption losses -2.53 -10.1  
Remaining sparge water volume (equipment estimates 3.26 g | 13 qt) 3.45 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.25 21  
Total: 9.78 39.1
Equipment Profile Used: System Default
 
Notes

Mash grains at 156° F (69° C) for 60 minutes. The high mash temperature, caramel malt sweetness, and heft will help balance the beer when you dry it out with the bourbon/oak addition later on. Sparge at 168° F (76° C). Chill wort to 65° F (18° C), ferment for 7 days, and then allow temperature to rise to 68° F (20° C) and ferment to completion. This typically takes 10–14 days.

While you are waiting, boil 0.5 oz. (14 g) of white, untoasted French oak chips, 0.5 oz. (14 g) medium toast chips, and 0.5 oz. (14 g) heavy char chips in 8 oz. (240 mL) of water for about 5 minutes. Drain off the water, and soak the wet chips in 8 oz. (240 mL) of cheap, rotgut plastic bottle whiskey or bourbon for 1 week. Drain, donate the booze to your nearest sink (or even better, use it in a pork shoulder marinade prior to smoking) and this time soak the chips in 750 mL good-quality bourbon (cask strength is better if you are willing to make the sacrifice) for 4­ to 7 days. You should get vanilla from the white chips, coconut from the medium chips, and dark chocolate notes from the heavy char. Begin tasting the bourbon after 3 days. After the boil in water and pre-soak in cheap booze to extract harshness, you should now get subtle, harmonious flavors and aromas from the chips.

You are looking for a good, sweet, vanilla, coconut, and chocolate character that complements both bourbon and stout. When these flavors are detectable, and work well with the bourbon, it’s time to blend the soaking liquid into your finished or nearly finished stout. Add to taste—you don’t have to use all the bourbon, and you don’t have to add the soaked chips either, unless you feel the beer needs more oak character. Less is definitely more here—it seems like a whole lot of booze and a pitiful amount of wood, but this ratio will allow you to pull subtle, sweet barrel nuances from the chips, rather than harsh, dry tannins, charred wood flavors and bitterness. The bourbon itself will provide much of the flavor, and will bump up the alcohol on your stout a bit too, leaving you with closer to 10­–11% ABV, which is right in line with Dragon’s Milk. It will also dry out your beer appreciably, which is a good thing, because we’ve intentionally made the beer thick and sweet by mashing high.

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  • Last Updated: 2021-05-30 23:11 UTC