Dragon's Fang Imperial Stout - Beer Recipe - Brewer's Friend

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Dragon's Fang Imperial Stout

355 calories 31.3 g 12 oz
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Beer Stats
Method: Extract
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.36 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 66% (steeping grains only)
Source: Josh
Hop Utilization: 92%
Calories: 355 calories (Per 12oz)
Carbs: 31.3 g (Per 12oz)
Created: Sunday September 11th 2022
1.107
1.020
11.4%
51.6
38.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Great Western - Pure Idaho Pilsen18 lb Pure Idaho Pilsen 37.7 1.5 73.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.2%
2 lb Crisp Malting - Brown Malt2 lb Brown Malt 32.7 65 8.2%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.1%
1 lb Weyermann - Chocolate Rye1 lb Chocolate Rye 29.9 240 4.1%
0.50 lb Thomas Fawcett - Pale Chocolate Malt0.5 lb Pale Chocolate Malt 32.2 230 2%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 33.11 33.3%
1 oz Barth-Haas - Sabro1 oz Sabro Hops Pellet 14 Boil 10 min 11.2 33.3%
1 oz Barth-Haas - Sabro1 oz Sabro Hops Pellet 14 Boil 6 min 7.25 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
230 g Cocao Nibs Spice Secondary 7 days
230 g Coffee Beans Spice Secondary 7 days
10 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
170 g barrel chips Other Secondary 5 days
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1053 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal split grain into 2 batches of 12.5lbs Steeping 150 °F 152 °F 60 min
5 gal second half of grains Steeping 152 °F 152 °F 60 min
2 gal Sparge first mash Sparge 152 °F 170 °F 20 min
2 gal Sparge second mash Sparge 152 °F 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 11.68 g | 46.7 qt) 10.42 41.7  
Mash volume with grains (equipment estimates 11.68 g | 46.7 qt) 12.38 49.5  
Grain absorption losses (steeping) -3.06 -12.3  
Pre boil volume (equipment estimates 8.61 g | 34.5 qt) 7.36 29.4  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 10.42 41.7
Equipment Profile Used: System Default
"Dragon's Fang Imperial Stout" Imperial Stout beer recipe by Josh. Extract, ABV 11.38%, IBU 51.56, SRM 38.82, Fermentables: (Pure Idaho Pilsen, Flaked Oats, Brown Malt, Caramel / Crystal 120L, Chocolate Rye, Pale Chocolate Malt) Hops: (Magnum, Sabro) Other: (Cocao Nibs, Coffee Beans, Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, barrel chips)
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  • Last Updated: 2022-09-11 20:26 UTC