Desnoes & Geddes’ Dragon Stout, all-grain clone

(5 gallons/19 L)
OG = 1.075 FG = 1.016
IBU = 35 SRM = 74  ABV = 7.5%

Ingredients

12 lbs. (5.4 kg) pale malt (6-row)
14 oz. (0.40 kg) crystal malt (75 °L)
0.75 lbs. (0.34 kg) Simpsons debittered black malt
1.75 lbs. (0.79 kg) corn sugar
2.0 oz. (57 g) SINAMAR®
11 AAU Yakima Magnum hops (60 min.) (0.67 oz./19 g of 16% alpha acids)
Wyeast 2112 (California Lager) yeast

Step by Step

Mash grains at 153 °F (67 °C) for 60 minutes. Boil wort for 120 minutes, adding hops with 60 minutes left in boil. Add sugar for final 15 minutes.

Ferment at 70 °F (21 °C). Condition at 58 °F (14 °C) for 2 weeks. Add SINAMAR® when kegging or bottling. (Use 0.75 cups corn sugar for priming.)

Desnoes & Geddes’ Dragon Stout, extract with grains clone

(5 gallons/19 L)
OG = 1.075 FG = 1.016
IBU = 35 SRM = 74 ABV = 7.5%

Ingredients

14 oz. (0.40 kg) crystal malt (75 °L)
0.75 lbs. (0.34 kg) Simpsons debittered black malt
1.75 lbs. (0.79 kg) corn sugar
1 lb. (0.45 kg) Briess Light dried malt extract
6.6 lbs. (3 kg) Briess Light liquid malt extract (late addition)
2 oz. (57 g) SINAMAR®
11 AAU Yakima Magnum hops (60 min.) (0.67 oz./19 g of 16% alpha acids)
Wyeast 2112 (California Lager) yeast

Step by Step

Place crushed grains in a nylon steeping bag. In a large kitchen pot, steep grains in 2 gallons (7.6 L) of water at 160 °F (71 °C) for 20 minutes. While steeping, begin heating 2.0 gallons (7.6 L) of water to a boil.

After steep, place bag in colander over brewpot. Pour “grain tea” through bag (to strain out “floaties”), then rinse bag with 1.5 qts. (~1.5 L) of 170 °F (77 °C) water. Bring brewpot to a boil, then stir in dried malt extract. Add hops and boil wort for 60 minutes. Stir in liquid malt extract for final 15 minutes of the boil.

Cool wort and transfer to fermenter. Top up to 5.0 gallons (19 L) and aerate well. Pitch yeast and ferment at 70 °F (21° C). Condition at 58 °F (14 °C) for 2 weeks.