Hefes Dragons Flagon

Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 67% (brew house)
Source: JCInsaniac
Hop Utilization: 96%
Calories: 359 calories (Per 12oz)
Carbs: 32.9 g (Per 12oz)

Created: Friday September 2nd 2022

Original Gravity:

1.108

Final Gravity:

1.022

ABV (standard):

11.3%

IBU (tinseth):

31.7

SRM (morey):

50.0

Mash pH

5.4

Cost $

18.36

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4 lb	Briess - Brewers Malt 2-Row4 lb Brewers Malt 2-Row	$ 1.29 / lb $ 5.16	37	1.8	17%
0.75 lb	Avangard - Munich Dark0.75 lb Munich Dark	$ 1.13 / lb $ 0.85	37.1	12	3.2%
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%
10 lb	American - Pilsner10 lb Pilsner		37	1.8	42.6%
2 lb	Viking - Cookie Malt2 lb Cookie Malt		37	25.4	8.5%
1.75 lb	Simpsons - DRC1.75 lb DRC	$ 2.59 / lb $ 4.53	34.7	115	7.4%
23.50 lbs / $ 18.36

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Columbus0.75 oz Columbus Hops	Pellet	16.1	Boil	60 min	25.85	50%
0.50 oz	Northern Brewer0.5 oz Northern Brewer Hops	Pellet	6.9	Boil	10 min	2.68	33.3%
0.25 oz	Columbus0.25 oz Columbus Hops	Pellet	16.1	Boil	10 min	3.12	16.7%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Columbus (Pellet)	28.97	66.7%
0.50 oz	Northern Brewer (Pellet)	2.68	33.3%
1.50 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
4 oz	Xtra Mocha Wood Chips	Other	Secondary	10 days
2 each	Vanilla Bean	Spice	Secondary	10 days
4 oz	Bourbon	Flavor	Secondary	10 days

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	2 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 186 B cells required

$ 0.00 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 (3) 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
30 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
Strike water volume (equipment estimates 9.83 g \| 39.3 qt)	8.77	35.1
Mash volume with grains (equipment estimates 11.55 g \| 46.2 qt)	10.49	42
Grain absorption losses	-2.69	-10.8
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	0.17	0.7
Pre boil volume (equipment estimates 7.06 g \| 28.2 qt)	6	24
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.06	-0.2
Post boil Volume	5.5	22
Volume into fermentor	5.5	22
Total:	8.77	35.1
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil Efficiency N/A

Ending Kettle Efficiency N/A

Brew House: 70% 26.3 ppg

Wort Volume:

6 Gallons

Expected 5.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.108
Actual OG: 1.103

Alcohol and Attenuation:

ABV: 9.58%

Apparent Attenuation: 70.9%
Actual FG: 1.030
Calories per 12oz 359 calories
Carbohydrates per 12oz 32.9 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
9/2/2022 4:00 PM about 1 year ago	+0	Brew Day Complete	1.103	6 Gallons	64 °F	9/3/2022 7:56 PM about 1 year ago	I can only get down to 86 degrees, so I am putting this in the fermenter overnight to chill to 63. I will aerate and pitch tomorrow. I got 50% more wort than last time and still hit 1.104. This time it took 4 hours for the whole brewday. I also toasted my Mocha Chips with some cocoa nibs and a shot of Fireball (Cinnamon Notes) at 250 for 10 minutes and covered them in Elijah Craig...about 6 oz. They smelled chocolaty and smoky when they came out...should be fantastic.
9/2/2022 6:57 PM about 1 year ago	+0	Mash Complete (First Runnings)	1.046	8 Gallons	82 °F	9/2/2022 6:57 PM about 1 year ago	Batch sparged about a gallon to draw off additional wort while I wait and stir the other half of the grainbill. I added a pound of swaen brown malt supreme to increase the biscuity taste and enhance the body, mouthfeel, and head retention. I'll need 7 to 7.5 gallons to boil. Not seeing the struggle with temp or circulation this time which is Fantastic.
9/3/2022 7:12 PM about 1 year ago	+1	Mash Complete (Last Runnings)	1.088	6.3 Gallons	75 °F	9/3/2022 7:49 PM about 1 year ago	Second half of reiterated mash went fine. I was at 1.088 preboil. This mash went much better than last time - my plan to spread out the oats and wheat seems to have helped immensely. I am posting this the next day - lost my internet connection yesterday.
9/3/2022 8:03 PM about 1 year ago	+1	Other			64.6 °F	9/3/2022 8:03 PM about 1 year ago	I pitched two containers of 1728 (I needed to feed them - almost 5 months since they last ate)...the fermenter is dangerously full and just a few hours (4-5?) later there is already a krausen forming...I may have too much wort for my fermenter. It was a ton of yeast...and I aerated it for 1.5 minutes with pure O2. So, my lil' beasties are alive and awake and awash with a feast. Maybe it won't blow out the top and make a mess.
9/24/2022 6:36 PM about 1 year ago	+22	Fermentation Complete	1.030	5.5 Gallons	67.2 °F	9/24/2022 6:40 PM about 1 year ago	Been in Primary 3 weeks. Moved to Secondary for oaking, adding chocolate nibs and bourbon.
9/24/2022 7:28 PM about 1 year ago	+22	Tasting Note	1.028		66 °F	9/24/2022 7:28 PM about 1 year ago	Well, it had to happen sometime. My beer tastes like vinegar. Must be contaminated with Acetobacter. I found a condensation weep hole in my fridge with a ton of dead flies around it...they were not there a week ago. I'm dumping the batch, purging my fermenter and may replace it totally. I tossed my yeast, total loss of 6 gallons of beer, three weeks' time, and 19 lbs of grain. The yeast could have already been compromised as well. I sealed the hole...a damn shame.

Notes

I set the efficiency down to 65 percent for a High Gravity brew but then considered using Reiterated Mashing. I split the grain in half.
Plan to use about 6 oz of bourbon - prepare 2-4 oz in a small jar and immerse the oak chips during fermentation. 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, youll need more Bourbon to taste.

Used Reiterated Mashing Techniques this time in conjunction with splitting the wheat and oats between mashes...worked great.

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. I do BIAB in individual bags, so I did not need rice hulls.

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 9/3/2022.

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: Using Wyeast 1762 Scottish Ale - Nothing much in first 36 hours, after that, I got a Krausen blowout 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.

Purged the Secondary with CO2. Problem: I am using the Big Mouth Bubbler with the depth charge. One - its hard to get the beer in it without making the purge pointless. Two - I can get the oak out of solution anytime I want, which is nice. Three, I found a way to re-purge using the spigot and a length of tubing, so, after I added everything - I cleared the headspace with more CO2.
Now for 10 days bulk and I will pull the wood. Finally 6 weeks in secondary...then keg/bottle.
Placed in Secondary 9/??/22 with chips and bourbon - ended with 5.5 gallons.

This beer is off the chain GREAT...keeps getting better.
3 gallons gone on 9/10/22. Dark Mocha head, massive chocolate notes, boozy. Everything Dragons Milk should be...next time (Yes, there WILL be re-brews) try to add additional sweetness...it is nearly PERFECT. Cheers!

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Last Updated: 2023-08-15 22:35 UTC
Snapshot Created: 2022-09-02 14:47 UTC
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Hefes Dragons Flagon