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Drakonic Clone

Method: All Grain
Style: Imperial Stout
Boil Time: 180 min
Batch Size: 2.2 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 71.5% (brew house)
Source: Ardentmonk
No Chill: 60 minute extended hop boil time
Calories: 302 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)

Created: Sunday September 25th 2016

Original Gravity:

1.092

Final Gravity:

1.013

ABV (standard):

10.3%

IBU (tinseth):

45.7

SRM (mosher):

32.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	American - Pale Ale7 lb Pale Ale	37	3.5	90.3%
5 oz	American - Roasted Barley5 oz Roasted Barley	33	300	4%
3 oz	American - Chocolate3 oz Chocolate	29	350	2.4%
2 oz	American - Caramel / Crystal 150L2 oz Caramel / Crystal 150L	33	150	1.6%
2 oz	American - Caramel / Crystal 15L2 oz Caramel / Crystal 15L	35	15	1.6%
124 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.80 oz	EkG0.8 oz EkG Hops		Pellet	5.6	Boil	45 min	45.66	100%
0.80 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.80 oz	EkG (Pellet) 0.79999999817006 oz EkG (Pellet) Hops		45.66	100%
0.80 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 qt	dough in	Infusion	--	144 °F	25 min
2 qt	sac rest	Infusion	--	149 °F	45 min
12 qt	mash out	Infusion	--	165 °F	15 min
Starting Mash Thickness: 1 qt/lb

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	83%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	78 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 229 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
exact
Mash Chemistry and Brewing Water Calculator

Notes

FG of a degassed (vacuum) sample of Drakonic is 1.017 which would indicate an approx OG of 1.084 with 8.75% & WL 001 yeast.

Straight from Drake's website...
Malt: American 2-Row Barley, Weyermann Carafa Special 3, Simpsons Caramel Extra Dark, Simpsons Chocolate, Simpsons Roast Barley, Patagonia Crystal 35
Hops: Bittering – Warrior
Yeast: White Labs 001
Original Gravity: 19.9 degrees Plato
Alc/Vol: 8.75%
IBUs: 40

3/16/17 Brew day: actual mash temps performed are above and main mash Ph was 5.55. Batch sparge was 5.68 Ph. Resulting wort was 5 gal at 1.047 OG for a 65.33% efficiency. Final vol 1.5 gal at 1.106. 70 IBUs Following day read 1.75gal at 1.116 so I diluted with boiled RO water to 2.2 gal at 1.092 and 45 IBU's Added DAP nutrient and shook it up well. BTW Nottingham says on the packet that aeration is not required. I just didn't want a stuck ferment on such a big beer, haven't had one that I recall but I've been brewing 10 years.

3/20/17 Update: The ferment was pretty crazy, luckily it was a small volume in a large container. It tastes sweet but my sample reads 1.014 adjusted which means I have achieved 82% attenuation and 10.2% ABV. Biggest beer I ever made! Planned OG was 1.085 and 40+ IBU's with a BU/GU ratio of .48; I now have a .50 ratio. Not to goal but a good achievement. I would bitter this to 60 IBU's at least if I planned this OG and attenuation.

4/24/17 Update: FG is 1.013 which gives 10.32% ABV. At racking the brew smells somewhat reminiscent of Drakonic but I have little care if it is since it's a different beast. More roast I desire...Lots of booze and some esters present. Can't wait to get my ferm chamber all set up.