Dragon Stout

A ProMash Recipe Report

Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 15.94      
Anticipated OG: 1.075 Plato: 18.09
Anticipated SRM: 35.5        
Anticipated IBU: 14.0      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Pre-Boil Amounts
Evaporation Rate: 20.00  Percent Per Hour   
Pre-Boil Wort Size: 6.88  Gal   
Pre-Boil Gravity: 1.060  SG 14.65 Plato

% Amount Name Origin Potential SRM
61.2 9.75 lbs.  Lager Malt(6-row) Canada 1.031 1
14.1 2.25 lbs.  Flaked Corn (Maize) America 1.040 1
6.3 1.00 lbs.  Crystal 120L America 1.035 120
3.1 0.50 lbs.  Chocolate Malt America 1.029 350
2.0 0.31 lbs.  Black Patent Malt America 1.028 525
0.8 0.13 lbs.  Roasted Barley America 1.028 450
3.1 0.50 lbs.  Brown Sugar (dark) Generic 1.046 60
9.4 1.50 lbs.  Corn Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.35 oz.  Magnum Pellet 10.00 14.0 60 min

Amount Name Type Time
1.00 Tsp  Irish Moss Fining 10 Min.(boil)
16.00 Oz  Rice Hulls Other 0 Days(mash)

WYeast 2308 Munich Lager

Mash Schedule
Mash Name:   
Total Grain Lbs: 13.94   
Total Water Qts: 19.00 Before Additional Infusions
Total Water Gal: 4.75 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 75.00 F   

Step Name

Total Water Qts: 0.00 After Additional Infusions
Total Water Gal: 0.00 After Additional Infusions
Total Mash Volume Gal: 0.00 After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Crush and steep specialty grains in 1 gal of 150 deg F water for 20 minutes. Strain grain water into brew pot. Sparge the grains with 1/2 gallon water at 150 deg F. Add water to the brew pot for 1.5 gallons total volume. Bring the water to a boil, remove the pot from the stove, and add DME, sugars and bittering hops. Add water until the total volume in the brew pot is 2.5 gallons. Boil for 50 minutes and then add Irish Moss.

Boil for 10 minutes, remove pot and cool for 15 minutes. Strain the cooled wort into primary fermenter and add cold water to obtain 5 1/2 gallons. When wort temperature is under 80 deg F pitch yeast.

Ferment in the primary fermenter 5-7 days or until fermentation slows, thensiphon into the secondary fermenter. Bottle when fermentation is complete with 1 1/4 cups wheat DME.

Original recipe from "Clonebrews" by Tess and Mark Szamatulksi

Generated with ProMash Brewing Software