Hefes Dragons Flagon V5 - Beer Recipe - Brewer's Friend

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Hefes Dragons Flagon V5

315 calories 28.8 g 12 oz
Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Beer-n-BBQ Larry
Rating:
5.00 (1 Review)

Hop Utilization: 96%
Calories: 315 calories (Per 12oz)
Carbs: 28.8 g (Per 12oz)
Created: Sunday January 23rd 2022
1.095
1.019
9.9%
37.1
50.0
5.4
62.32
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Montana Craft Malt - 2-row16 lb 2-row 1.23 / lb
19.68
37 2.4 68.1%
2.50 lb Avangard - Munich Dark2.5 lb Munich Dark 1.13 / lb
2.83
37.1 12 10.6%
1 lb Briess - Caramel Malt - 80L1 lb Caramel Malt - 80L 1.88 / lb
1.88
35 80 4.3%
1 lb Briess - Brewers Oat Flakes / Flaked oats1 lb Brewers Oat Flakes / Flaked oats 1.43 / lb
1.43
32.2 2.5 4.3%
1 lb Briess - Caramel Malt - 120L1 lb Caramel Malt - 120L 1.49 / lb
1.49
34.5 120 4.3%
0.75 lb Briess - Organic Chocolate Malt0.75 lb Organic Chocolate Malt 1.54 / lb
1.16
33.6 350 3.2%
0.25 lb Briess - Midnight Wheat Malt0.25 lb Midnight Wheat Malt 1.99 / lb
0.50
25 550 1.1%
1 lb The Swaen - GoldSwaen Brown Supreme1 lb GoldSwaen Brown Supreme 1.37 / lb
1.37
34 350 4.3%
23.50 lbs / 30.33
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops 12.99 / lb
0.61
Pellet 16.1 Boil 60 min 30.31 50%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops 3.99 / oz
2.00
Pellet 6.9 Boil 10 min 3.14 33.3%
0.25 oz Columbus0.25 oz Columbus Hops 12.99 / lb
0.20
Pellet 16.1 Boil 10 min 3.66 16.7%
1.50 oz / 2.81
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Xtra Mocha Wood Chips 12.99 / lb
3.25
Other Secondary 10 days
2 each Vanilla Bean Spice Secondary 10 days
4 oz Bourbon 3.99 / oz
15.96
Flavor Secondary 10 days
19.21
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
4.99 / each
9.98
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
9.98 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Didnt change a thing - House water in (2) 4 gallon containers with a Campden tablet in each for 48 hours before brewday.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt REINTERATED I Infusion 158 °F 154 °F 60 min
8 qt Grain Rinse Fly Sparge 170 °F 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.07 gal (52.27 qt). Suggest reducing initial strike volume to 10.12 gal (40.48 qt) and adding 1.07 gal (4.27 qt) sparge/top-off. 11.19 44.8  
Strike water volume (equipment estimates 10.74 g | 43 qt) 11.19 44.8  
Mash volume with grains (equipment estimates 12.62 g | 50.5 qt) 13.07 52.3  
Grain absorption losses -2.94 -11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 11.19 44.8
Equipment Profile Used: System Default
 
Notes

I set the efficiency down to 55 percent for a High Gravity brew but then considered using Reiterated Mashing. I split the grain in half, except for putting the Chocolate / Roasty grains in the second.
I've had the bourbon and chips started for 3 weeks. I added a little Fireball to up the cinnamon character - about 2 oz added when the devil's cut was consumed by the mocha chips - I also heated the mocha chips to make them more aromatic. Add the chips and all the bourbon after fermentation. BTW - Some suggest to toss the Bourbon that soaked the chips to reduce the tannins...if you do that, you will need more Bourbon to taste.

Last time I used Reiterated Mashing Techniques and it was a way more sedate brewday. This time I am using a 15 gallon kettle and a 33cm grain basket. I hope all the grain fits in that basket...if so, it'll cut the brewday in half, timewise. I can still put excess grains in a bag to finish the mash - doing so doubles the time to extract and will make me need hot water to sparge.

I am removing the DME (did not need it) and replacing it with Swaen Brown Supreme - 1lb...this should help with the body thinness and head retention and round this beer out further. Added 1 lb of rice hulls to help with circulation.

Ended up 67% efficiency. Didnt use the DME at all. Finished the brewday, Aerated with 2 minutes pure oxygen, used 1 tsp of yeast nutrient, 1 whirlfloc tablet. Get the bourbon and start preparing the wood chips 9/18/2023.

Larry used REDEMPTION Pre-Prohibition branded bourbon.
I am considering several, including
Wild Turkey 101 - Cheap but burny - might do well in a RIS.
Makers Mark 46 - Supposed to have a complex vanilla taste
Jefferson Reserve - Uh, breaks the bank but NICE
Buffalo Trace - Vanilla, Mint, Molasses
Bulleit KSB - Rye forward
Eijah Craig Small Batch 1789 - Vanilla, Nuts, Molasses, Sweet

Time to go get the bourbon (I chose EC 1789) and put 4 oz with my LD Carlson Mocha Oak chips so they can booze up until it is time to secondary.

Fermentation: Nothing much in first 8-10 hours, after that, I got a finger of Krausen and fermentation kicked into high gear...steady stream of CO2 in my blowoff vessel. Maintained for 5 days, then it slowed. Fearing a stall, I ramped the temp to 65 and later to 67. I get a burp of CO2 every 30-40 seconds now (Day 8) and I have a nice bed of sediment and clear dark beer. I ramped to 70 for 3-5 days to ensure complete attenuation and I will grab an F.G. sample at that time. Sample tested with hydrometer: F.G.: 1.021.

This is the fifth brew of this beer. I will use Nottingham since it's what I have on hand. My greatest issue is I don't want a yeast that will dry out the beer too much - Notty is badass and will ferment a truck if left in there long enough. Alcohol content is high enough to prevent that, I hope.



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  • Last Updated: 2023-10-12 21:53 UTC