Dragon Stout A ProMash Recipe Report Recipe Specifics Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 9.94       Anticipated OG: 1.064 Plato: 15.63 Anticipated SRM: 36.1         Anticipated IBU: 20.9       Brewhouse Efficiency: 30  %    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: 1.051  SG 12.64 Plato Grain/Extract/Sugar % Amount Name Origin Potential SRM 10.1 1.00 lbs.  Pale Malt(6-row) America 1.035 2 50.3 5.00 lbs.  Muntons DME - Light England 1.046 5 10.1 1.00 lbs.  Crystal 120L America 1.035 120 5.0 0.50 lbs.  Chocolate Malt America 1.029 350 3.1 0.31 lbs.  Black Patent Malt America 1.028 525 1.3 0.13 lbs.  Roasted Barley America 1.028 450 5.0 0.50 lbs.  Brown Sugar (dark) Generic 1.046 60 15.1 1.50 lbs.  Corn Sugar Generic 1.046 0 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time 0.50 oz.  Magnum Pellet 10.00 20.9 60 min Extras Amount Name Type Time 1.00 Tsp  Irish Moss Fining 10 Min.(boil) Yeast WYeast 2308 Munich Lager Mash Schedule Mash Type: Multi Step    Grain Lbs: 2.94    Water Qts: 4.00 Before Additional Infusions Water Gal: 1.00 Before Additional Infusions Qts Water Per Lbs Grain: 1.36 Before Additional Infusions Rest Temp Time Acid Rest: 0 0 Min Protein Rest: 122 30 Min Intermediate Rest: 0 0 Min Saccharification Rest: 150 60 Min Mash-out Rest: 0 0 Min Sparge: 0 0 Min Total Mash Volume Gal: 1.24 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit. Notes Crush base and and specialty grains. Mash following schedule. 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