Dragon's Milk recipe? - Page 2

abt · 03-31-2007, 05:21 PM

So, are you talking about New Holland's brew? Randy Mosher was not giving a recipe for that in the book. From what he says one could make an "original" dragon's milk brew just using a couple boats of pale malt and maybe some wheat and/or oats.
The point is mainly to make an inordinately strong beer from first runnings of an insanely large mash. Think low-hopped barleywine.
As for what New Holland calls their Dragon's Milk, I haven't had it yet, but saw it in the store the other day. Might have to pick up a bottle.

**Pumbaa** · 04-01-2007, 03:39 PM

Quote:

Originally Posted by abt

So, are you talking about New Holland's brew? Randy Mosher was not giving a recipe for that in the book. From what he says one could make an "original" dragon's milk brew just using a couple boats of pale malt and maybe some wheat and/or oats.

Yeah thats the beer and your right . . .I went and bought the book and it's exactly the same as some article I found online no New Holland style recipe . . .

btw . . .

Quote:

http://www.beernexus.com/flashnews26.html
New Holland Brewery in CO has
begun distributing Dragons' Milk
Beer along the East Coast.
It has a strong cream flavor, due
to the addition of lactose sugar
during fermentation. Lactose is a
sugar that cannot be converted
to alcohol by yeast, so its use
adds more sweetness and body
to a beer, along with the cream
or milk flavor.

Dragon's Milk, which, depending
on the source, is either a
Scottish term for a strong ale or
the actual name of a beer from
sometime in England's past. It
pours dark and creamy and has
an incredible aroma of vanilla,
oak, chocolate, toffee and
caramel.

It clocks in with a 10-percent
alcohol content which probably
explains why even milk drinking
dragons were so feared.

ill.literate · 04-12-2007, 06:05 PM

We're going for it this weekend.

Here's the recipe :

14 pounds marris otter
2 pounds cara-pils
2 pounds crystal 80L
1 pound roasted barley
.5 pounds crystal 120L
.25 pounds chocolate malt
3 ounces East Kent Goldings - 90 mins
2 ounces East Kent Goldings - 30 mins
2 ounces East Kent Goldings - flameout

14 days in primary and a month in the secondary

in secondary
2 vanilla beans - split
3 ounces bourbon soaked oak cubs - with bourbon thrown in too
.5 pounds of lactose

I don't have a mash sked (it's in my laptop, which is at home today) but we'll be doing a single infusion, and batch sparging. We'll be dropping it on our No Foolin Bells Best Brown clone yeast cake.

We were planning to go with 12 pounds of maris otter, but our efficiency isn't quite where we want it yet, so we upped it to 14 pounds. If we improve our efficiency during this batch, this will be a bigger beer than it's namesake.

Hoping the brew gods are smiling on us this weekend

Edit : because of supply issues with our LHBS

rdwj · 04-12-2007, 06:26 PM

Quote:

Originally Posted by Pumbaa

Yeah thats the beer and your right . . .I went and bought the book and it's exactly the same as some article I found online no New Holland style recipe . . .

btw . . .

Good to know about the lactose. I don't have that in my recipe, but will probably add it. I'm giving mine a shot this weekend too.

ill.literate · 04-16-2007, 10:41 PM

Brewed!

Here's the recipe, altered on brew day of course :

14 pounds marris otter
2 pounds cara-pils
2 pounds crystal 80L
1 pound roasted barley
.5 pounds crystal 120L
.75 pounds chocolate malt
2 ounces East Kent Goldings - 90 mins
1.5 ounces East Kent Goldings - 30 mins
2 ounces East Kent Goldings - 2 mins

14 days in primary and a month in the secondary

in secondary
2 vanilla beans - split
3 ounces bourbon soaked oak cubs - with bourbon thrown in too
.5 pounds of lactose

Pitched this on top of a Bell's Brown clone yeast cake and WOW did that thing take off.

Mashed for a full 90 minutes, boiled for 90 mins. Had a great boil off but our efficiency wasn't quite what we'd wanted, so it won't be as big a beer as we'd planned, but wow this thing has the makings of a special beer. Probably not quite on par with New Holland's brew, and certainly not as big, but we think this will be a good one.

Can't wait to try it when we rack to the secondary.

landhoney · 04-17-2007, 12:02 AM

What was the OG?
I ask because this recipe sounds interesting to me and would like to see how it turns out, etc. from start to finish.

ill.literate · 04-17-2007, 08:37 PM

I don't have my notes with me, but our OG was around 1.056 if I remember ... Beersmith put it at around 1.070, but like I said, our efficiency still needs improvement.

Regardless ... it's going to be a good beer.

landhoney · 04-17-2007, 08:44 PM

I just want to see if I brew based on the recipe, and my OG is somewhere between yours and beersmiths estimated one(or wherever) -what I can expect in a final result.

**Short Drive** · 12-14-2007, 03:10 PM

Quote:

Originally Posted by rdwj

Has anyone seen a recipe for this?

Is described as, "A barrel-aged, strong-ale with a soft and rich caramel-malt character intermingled with deep vanilla tones dancing in an oak bath."

My god, is that stuff FANTASTIC!

BYO Recipe Via Cheesfood.