dragons cream stout

Brewer:	gene rees		Email:	gwillhunt@hotmail.com
Beer:	dragons cream stout		Style:	Imperial Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	99 HCU (~35 SRM)		Bitterness:	37 IBU
OG:	1.085		FG:	1.020
Alcohol:	8.4% v/v (6.6% w/w)
Water:	Oxford Wi artisan well water
Grain:	8 oz. cara wheat 1 lb. 8 oz. dark munich 8 oz. caramel 8 oz. caramel 10 oz. American chocolate 8 oz. Flaked oats
Steep:	steep @ 155 degrees for 30 minutes
Boil:	60 minutes	SG 1.170	2.5 gallons
	4 oz. lactose 4 oz. Corn sugar 6 lb. Amber malt extract 3 lb. Light dry malt extract 1 lb. Dark dry malt extract
	add lactose with 15 minutes left in boil
Hops:	1.00 oz. columbus (9% AA, 60 min.) .50 oz. northern brewer (4.5% AA, 60 min.) .50 oz. northern brewer (4.5% AA, 15 min.)
Yeast:	Wyeast 1056
Log:	ferment at 68 degrees 2 weeks secondary 2 weeks with oak 1 oz if disired
Carbonation:	keg condition 5 oz corn sugar

Recipe posted 03/24/13.