Triple Rock Brewery’s Dragon’s Milk Brown Ale clone

Dragon’s Milk Brown Ale clone
Triple Rock Brewery, CA

(5 gallons/ 19 L, extract with grains)
OG = 1.068  FG = 1.016
IBUs = 55  SRM = 27  ABV = 6.8 %

6.6 lbs. (3 kg) Briess golden liquid malt extract
1.25 lbs. (0.57 kg) Briess extra light dried malt extract
1.5 lb. (0.68 kg) crystal malt (75 °L)
0.25 lb. (113 g) chocolate malt
0.25 lb. (113 g) roast barley (450 °L)
11.2 AAU Magnum pellet hops (60 min.) (0.8 oz./23 g of 14% alpha acid)
4.3 AAU Cascade pellet hops (30 min.) (0.75 oz./ 21 g of 5.75% alpha acid)
3.25 AAU Chinook pellet hops (0 min.) (0.25 oz./7 g of 13% alpha acid)
3.2 AAU Simcoe® pellet hops (0 min.) (0.25 oz./7 g of 12.8% alpha acid)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 tsp. Irish moss (15 min.)
White Labs WLP001 (American Ale) or Wyeast 1056 (American Ale ) or Safale US-05 yeast
0.75 cup (150 g) corn sugar (for priming)

Step by Step
Steep the crushed grain in 1.5 gallons (5.7 L) of water at 150 ºF (65.5 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. While boiling, add the hops, yeast nutrient and Irish moss as per the schedule. Now add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 65 ºF (18.3 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer to condition for one week and then bottle or keg. Allow the beer to carbonate and age for two weeks.

All-grain option: This is a single step infusion mash using a total of 12.25 lbs. (5.6 kg) 2-row pale malt. Mix the crushed grains with 3.75 gallons (14 L) of 168 °F (75.5 °C) water to stabilize at 150 ºF (65.5 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to 0.7 oz. (20 g) Magnum pellet hops to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.

Issue: September 2009

An English brown ale with enough hop bite to balance the malt backbone.