The Chocolate Dragon 1.0 - Beer Recipe - Brewer's Friend

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The Chocolate Dragon 1.0

280 calories 29.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 63% (brew house)
Source: David P Medici
Calories: 280 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Tuesday June 13th 2017
1.084
1.022
8.8%
46.9
35.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 68.3%
2 lb American - Munich - Dark 20L2 lb Munich - Dark 20L 33 20 9.8%
1 lb American - Chocolate1 lb Chocolate 29 350 4.9%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.9%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 1.2%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 4.9%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 2.4%
0.50 lb Flaked Corn0.5 lb Flaked Corn 40 0.5 2.4%
0.25 lb American - Red Wheat0.25 lb Red Wheat 38 2.5 1.2%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Leaf/Whole 15 Boil 60 min 42.33 50%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.5 Boil 10 min 4.6 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Orange Peel Spice Boil 20 min.
2 tsp Nutemeg Spice Boil 20 min.
3 oz French Oak w Bourbon Flavor Secondary 14 days
8 oz Coco nibs Flavor Secondary 14 days
4 each Vanilla beans Flavor Secondary 14 days
2 tsp Seaweed Fining Boil 15 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:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 526 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 4.5 oz       CO2 Level: 2.0 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt Sparge -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.69 30.8  
Mash volume with grains 9.33 37.3  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 2.2 g | 8.8 qt) 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.31 41.3
Equipment Profile Used: System Default
 
Notes

Brewed on 6/17/2017 at Hanover Cottage
OG 1.084

Fermentation started 4 hours after pitching. Gassing was vigorous until 6/21 when it slowed, 6/22 to 1 bubble every 40 seconds. Looks like progress.

  • I tried a new way of Batch Sparging. Here are the steps.

    Prepare mash with water at 170 into mash tun. When water and grains settle the mash temp stayed a steady 153F for 60 minutes. Stirred once.

    Drew off several quarts of water slowly and stopped with the wort in the clear tubing was running a bit clearer like cider = grain bed created.

    Then drain wort into the brew kettle.
    Volume in the kettle should be half the amount of boil water

    Repeat the process of heating sparge water let sit 10 minutes then remove several quarts returning the wort back to the mash tun by trickling down the inside of the container being careful not to disturb or cause channelization. Do this until the wort runs clearer. Then open the valve and drain very very slowly the rest of the 3.75 gallons into the brew kettle.

    Net net you should only use in the first and second running 3.75 gallons each time if boil volume was to be 7.5 gallons.

    I had a stuck sparge and could not get all the wort into the brew kettle which resulted in my efficiency to be much lower than normal.

    I would like to blame it on flaked corn and flaked oats that were part of the grain bill but really its more than likely the amount of grains 21 lbs that made the grain bed so tight it clogged the screen.

    ** Common problem with this recipe.

    I will check gravity 6/24 (Saturday)
    Intermediate gravity on this date 1.016 g/ml adjusted
    adjusted for temp of 77 abv = 9.58%
    Still working tastes of raisin and Dragons Milk
    But Cloudy maybe that will clear in secondary

    6/28/2017
    Checked gravity and found it to be 1.015 adjusted
    ABV 9.7%
    Smells good I have decided to transfer into secondary on the vanilla, bourbon oak chips, and the coco nibs.

    Also added yeast energizer to get the rest of the sugars to ferment a bit drier. However after 12 days ABV did not change so I bottled.

    OG 1.084
    FG `.015
    ABV at bottling 9.7
    After bottle aging ABV is projected to be 10% or so

    Bottled 42 12oz
             4  22 oz <br />
         2  1/2 liter <br />
         1 Grolsch<br />

    Total 5 gallons

    On bottle was not full so I drank it.
    At this point a heavy vanilla and chocolate and coffee there plus bourbon and the oak comes through. i was afraid of making it too Oaky so I hope that the beer calms down just a hair on the oak notes. Everything else is good.

    Two weeks in the bottle and I am thinking it will be ready July 24th

    1/2 will go to my contractor

    7/16 - Almost one week after bottling the traditional sample bottle was pulled

    Carbonation is coming along.
    The ABV is spot on and climbing I imagine.
    First smell is vanilla, then coffee and coco then bourbon and oak. Tasting at this point the coco comes through and the vanilla. Bourbon Oak dryness at the end with a clean finish.
    Testing one bottle at 10% is a bit much for 11:10 in the morning.
    This is a beer that will keep well if I can keep my hands off of it.

    Another week in the bottle and then I can deliver half the batch to my sister.




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  • Last Updated: 2017-07-16 15:11 UTC