Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Hefe's Dragon's Flagon

359 calories 32.9 g 12 oz
Beer Stats
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)
Efficiency: 67% (brew house)
Source: Beer-n-BBQ Larry
Hop Utilization: 96%
Calories: 359 calories (Per 12oz)
Carbs: 32.9 g (Per 12oz)
Created Sunday January 23rd 2022
1.108
1.022
11.3%
31.6
41.1
5.5
43.54
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Briess - Brewers Malt 2-Row16 lb Brewers Malt 2-Row 1.29 / lb
20.64
37 1.8 68.1%
2.50 lb Avangard - Munich Dark2.5 lb Munich Dark 1.13 / lb
2.83
37.1 12 10.6%
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 Briess - DME Traditional Dark1 lb DME Traditional Dark 3.64 / lb
3.64
44.6 30 4.3%
23.50 lbs / 33.56
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Pellet 16.1 Boil 60 min 25.84 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
 
Mash Guidelines
Amount Description Type Temp Time
22 qt BIAB FVol Recirc Infusion 154 °F 180 min
8 qt Grain Rinse Fly Sparge 170 °F 30 min
 
Other Ingredients
Amount Name Cost 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:
4.99 / oz
9.98
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
9.98 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
Didn't change a thing - House water in (2) 4 gallon containers with a Campden tablet in each for 48 hours before brewday.
Mash Chemistry and Brewing Water Calculator
 
Notes

I set the efficiency down to 55 percent for a High Gravity brew but then considered using Reiterated Mashing. I split the grain in half, except for putting the Chocolate / Roasty grains in the second.
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, you'll need more Bourbon to taste.

Use Reiterated Mashing Techniques? BTW - I had every kind of issue with the second mash in. It just ran super slow - all the oats and a pound of debittered black wheat...it took like 3 hours to do a 1 hour mash since I had issues with the runoff starving the pump, so I kept on stirring and all that. It worked, but I really, REALLY worked for it.

Ended up 67% efficiency. Didn't use the DME at all. Finished the brewday, Aerated with 2 minutes pure oxygen, used 1 tsp of yeast nutrient, 1 whirlfloc tablet. I'll get the bourbon and start preparing the wood chips 2/12/2022.

Larry used REDEMPTION Pre-Prohibition branded bourbon.
I am considering several, including
Wild Turkey 101 - Cheap but "burny" - might do well in a RIS.
Maker's 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: Nothing much in first 8-10 hours, after that, I got a finger of Krausen 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 - it's 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 2/25/22 with chips and bourbon - ended with 4.5 gallons.

Last Updated and Sharing
 
87
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-02-25 15:56 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top