Alulu the Dragon's Special Stout Beer Recipe | BIAB Imperial Stout | Brewer's Friend
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Alulu the Dragon's Special Stout

352 calories 36.4 g 16 oz
Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.24 gallons
Post Boil Size: 5.13 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Cimmy
Hop Utilization: 96%
Calories: 352 calories (Per 16oz)
Carbs: 36.4 g (Per 16oz)
Created: Monday September 18th 2023
1.105
1.027
10.3%
31.0
36.6
5.4
79.21
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Muntons - Maris Otter15 lb Maris Otter 2.99 / lb
44.85
38 2.3 68%
3 lb Sugar Creek Malt - Munich3 lb Munich 2.39 / lb
7.17
37.4 8 13.6%
12.80 oz Briess - Caramel Malt - 80L12.8 oz Caramel Malt - 80L 1.99 / lb
1.59
35 80 3.6%
12.80 oz Sugar Creek Malt - Oats12.8 oz Oats 2.39 / lb
1.91
28.8 3.5 3.6%
12.80 oz Briess - Caramel Malt - 120L12.8 oz Caramel Malt - 120L 2.69 / lb
2.15
34.5 120 3.6%
8 oz The Swaen - BlackSwaen Chocolate B8 oz BlackSwaen Chocolate B 2.69 / lb
1.35
34.5 338 2.3%
2.80 oz Briess - Blackprinz Malt2.8 oz Blackprinz Malt 3.09 / lb
0.54
25 500 0.8%
12.80 oz United Kingdom - Brown12.8 oz Brown 2.99 / lb
2.39
32 65 3.6%
3 oz Rice Hulls3 oz Rice Hulls 2.49 / lb
0.47
0 0 0.8%
353 oz / 62.42
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19.50 g Yakima Valley Hops - CTZ19.5 g CTZ Hops Pellet 13.1 Boil 60 min 23.71 38.6%
23 g Yakima Valley Hops - Northern Brewer23 g Northern Brewer Hops 1.47 / oz
1.19
Pellet 4.8 Boil 10 min 3.72 45.5%
8 g Yakima Valley Hops - CTZ8 g CTZ Hops Pellet 13.1 Boil 10 min 3.53 15.8%
50.50 g / 1.19
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion 158 °F 154 °F 60 min
Mash Out Infusion 154 °F 170 °F 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz American Oak Cubes 2.33 / oz
6.99
Flavor Secondary 10 days
2 each Vanilla Bean 1.30 / each
2.60
Spice Secondary 10 days
3.50 oz Bourbon 0.04 / ml
4.14
Flavor Secondary 10 days
8.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6.25 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
6.25 g Baking Soda Water Agt Mash 1 hr.
1 each Whirlfloc Tablet 0.30 / each
0.30
Fining Boil 10 min.
3 tbsp Yeast Nutrient 0.70 / oz
1.05
Other Boil 10 min.
6 ml Lactic acid 2.54 / oz
0.52
Water Agt Mash 0 min.
15.60
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
0.00 / each
0.00
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.76 psi       Temp: 36 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
87 19 54 127 114 142
Didnt 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 kept in primary for 20 days and tonight I racked it onto 2 oz of oak chips soaked in 4 oz of Jim Beam, which I had soaking for maybe 10 days (would have gone longer but slipped my mind).

Tasted it and I think it has excellent potential. It has a complex flavor which is rich in chocolate and has a pleasant after taste, seems well balanced and not warm of alcohol at all. I think the smell and taste are pretty similar to what Dragon's Milk must be like before the bourbon aging. If anything, I would have added a bit of dextrine for an increased body, but I won't really know until it's carbed. Only other desire is a little bit darker of a color, although my dad says he is happy with that.

I plan to taste it every two weeks until I reach the oak/bourbon character I want at which time I will bottle and report results after I drink the first.

Recipe Picture
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  • Last Updated: 2024-04-06 18:23 UTC
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