7.5 LBS 2-Row
1.5 lbs Munich
.5 Crystal 80'L
.5 crystal 120'L
.5 flaked oats
10 oz chocolate
.25 oz Wheat
1 oz oak chips
4 oz Jim Beam or similar bourbon
9 AAU Columbuts Pellets 9% @ 60
1/2 tsp yeast nutrient @ 15
1.13 AAU Northern Brewer Pellets @ 10
WLP 001 or 1056
.75 cup corn syrup
Single step infusion
3.5 gallons of 172' water to stabalize at 156' for 60
SParge with 175'
Collect 6 gallons
Cool to 75'
Pitch and aerate
Soak oak in bourbon prior to secondary
Let settle for 1 week
Let prime for 2 weeks
(Taken from BYO. Did not brew, but posting on request)
something is wrong with this recipe. Even with 100% efficiency, you will not get to 1.081 OG
Can anybody re-post?
I thought Cheese was back for a second there.
The original poster of this recipe is no longer a part of the forum. Google search results http://www.google.com/search?hl=en&q=Dragon%27s+Milk+Clone, you might find a better clone recipe.
Original called for 1oz of Columbus at 9% I've never seen Columbus hops at that low of IBU so I adjusted down a little.
Brew Type: All Grain Date: 3/15/2008
Style: Old Ale Brewer: OhioDad
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 6.41 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating (50 possible points): 35.0
New Holland Dragon's Milk Clone
Ingredients Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 78.02 %
1.50 lb Munich Malt (9.0 SRM) Grain 9.75 %
0.63 lb Chocolate Malt (350.0 SRM) Grain 4.10 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.25 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.25 %
0.25 lb White Wheat Malt (2.4 SRM) Grain 1.63 %
0.75 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 29.9 IBU
0.25 oz Northern Brewer [8.50 %] (10 min) Hops 2.2 IBU
2.00 oz Oak Chips (Secondary 14.0 days) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 125 ml] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.083 SG (1.060-1.100 SG) Estimated Final Gravity: 1.019 SG (1.015-1.025 SG)
Estimated Color: 28.0 SRM (10.0-25.0 SRM) Color [Color]
Bitterness: 32.1 IBU (30.0-65.0 IBU) Alpha Acid Units: 10.5 AAU
Estimated Alcohol by Volume: 8.29 % (6.00-10.00 %)
Mash Profile Name: Single Infusion, Full Body, Batch Sparge Mash Tun Weight: 9.00 lb
Mash Grain Weight: 15.38 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 3.26 gal Adjust Temp for Equipment: FALSE
Name Description Step Temp Step Time
Mash In Add 21.00 qt of water at 169.5 F 158.0 F 60 min
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.8-2.5 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F
Soak oak in 2oz bourbon overnight. Add 2oz Jim Beam at bottling time.
byo printed a correction in the march/april issue
.5# crystal 80L
.5# flaked oats
10 oz chocolate malt
.25# wheat malt
increase water to 21qts for mash
p.s. why anyone would want 5g of this i don't know
Hate to bump an old thread, but can this be haxed to extract? Are all the grains but the 2 row steepers, or will they need mashing also? My experience/gear so far is limited to extract stouts and meads, and this looked like a good one to try.
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