Dragon Stout Clone (Drink)
This recipe is for 5 gallons (19L) of incredible beer!
This bottom-fermented brew is a creamy, tropical stout with a blend of well-balanced fruity and mildly bitter flavors. Bold and rich, it has a dense creamy brown head sitting on deep brown to black beer. It is medium-bodied, with sweet malt in the nose, a hint of sweet chocolate in the taste, and an ultra-smooth finish.
4 Pounds Amber Malt Extract
4 Pounds Dark Malt Extract
1 Pound American Crystal 120 L
.5 Pound American Chocolate Malt
.25 Pound American Black Patent Malt
2 Ounces Roasted Barley Malt
.5 Pound Brown Sugar
1.5 Pounds Corn Sugar
.5 Ounce Target or Yakima Magnum (Bittering)
1 Teaspoon Irish Moss
1 Vial White Labs German Lager Yeast (WLP830)
1.25 Cups Wheat Dry Malt Extract (Priming)
METHOD:
1. Place crushed Grains in water and steep at 155 degrees for 30 minutes.
2. Remove spent grains and add Malt Extract, Brown Sugar, Corn Sugar and Bittering Hops. Boil for 1 hour.
3. Add Irish Moss last 15 minutes of the boil.
4. Cool wort and pitch yeast.
5. Primary-ferment at 50 to 55 degrees for 2 weeks.
6. Transfer to secondary fermenter.
7. Secondary-ferment an additional 7 to 10 days at temperatures between 65 and 68 degrees.
8. Bottle, using Wheat DME (Dry Malt Extract).
9. Age in bottle for 30 days.
Cheers!
Provided by BrewMaxer
Written by admin on September 9th, 2006 with
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