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Dragon's Milk Clone

Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.05 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 92%
Calories: 333 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)

Created: Thursday January 21st 2021

Original Gravity:

1.100

Final Gravity:

1.023

ABV (standard):

10.1%

IBU (tinseth):

23.2

SRM (morey):

37.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	Briess - Pilsen Malt 2-Row15 lb Pilsen Malt 2-Row	37	1.2	70.4%
2 lb	Briess - Bonlander Munich Malt 10L2 lb Bonlander Munich Malt 10L	35.9	10	9.4%
0.50 lb	American - Caramel / Crystal 75L0.5 lb Caramel / Crystal 75L	33	75	2.3%
0.50 lb	American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L	33	120	2.3%
0.43 lb	Briess - Carapils Malt0.43 lb Carapils Malt	34.5	1.5	2%
0.62 lb	Briess - Chocolate0.62 lb Chocolate	25	350	2.9%
0.50 lb	Briess - Black Malt - 2-Row0.5 lb Black Malt - 2-Row	25	500	2.3%
0.75 lb	Rolled Oats0.75 lb Rolled Oats	33	2.2	3.5%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	42	0.5	4.7%
21.30 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Galena0.6 oz Galena Hops	Pellet	13	Boil	60 min	19.13	44.4%
0.75 oz	Willamette0.75 oz Willamette Hops	Pellet	4.5	Boil	15 min	4.11	55.6%
1.35 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.60 oz	Galena (Pellet)	19.13	44.4%
0.75 oz	Willamette (Pellet)	4.11	55.6%
1.35 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 oz	Bourbon		Other	Primary	--
1 oz	Oak chips		Other	Primary	--

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 173 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Soak the oak chips in the Bourbon for at least one week.

This is a single step infusion mash. Mix the crushed grain and flaked oats with 25.4 quarts (24 L) of 172 °F (78 °C) water to stabilize at 156 °F (69 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect at least 6 gallons (23 L) of wort runoff to boil for 60 minutes (or more if you want to boil down to help boost your OG), adding hops at times indicated. Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer the wort to a carboy, avoiding any splashing to prevent aerating the beer and add the soaked oak chips. Let the beer condition for one week and then bottle or keg.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-01-21 17:17 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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