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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.