New Holland Brewing Co. Dragon’s Milk clone

New Holland Brewing Company: Dragon’s Milk

(5 gallons/19 L, all-grain)
OG = 1.096 FG = 1.018 IBU = 31 SRM = 41 ABV = 11%
New Holland describes Dragon’s Milk as, “A stout with roasty malt character intermingled with deep vanilla tones, all dancing in an oak bath.”

Ingredients

15 lbs. (6.8 kg) 2-row pale malt
2 lbs. (0.91 kg) Munich malt
8 oz. (0.23 kg) crystal malt (80 °L)
8 oz. (0.23 kg) crystal malt (120 °L)
7 oz. (0.2 kg) Carapils malt
10 oz. (0.3 kg) chocolate malt
8 oz. (0.23 kg) Carafa III malt
12 oz. (0.34 kg) flaked barley
1 oz. (28 g) oak chips
4 oz. (113 g) Jim Beam or similar Bourbon whiskey
6.8 AAU Nugget pellet hops (60 min.) (0.6 oz./17 g at 13% alpha acids)
1.13 AAU Glacier pellet hops (15 min.) (0.75 oz./21 g at 6% alpha acids)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (American Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step

This is a single step infusion mash. Mix the crushed grain and flaked oats with 25.4 quarts (24 L) of 172 °F (78 °C) water to stabilize at 156 °F (69 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect at least 6 gallons (23 L) of wort runoff to boil for 60 minutes (or more if you want to boil down to help boost your OG), adding hops at times indicated. Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Soak the oak chips in the Bourbon for at least one week. Transfer the wort to a carboy, avoiding any splashing to prevent aerating the beer and add the soaked oak chips. Let the beer condition for one week and then bottle or keg.

Extract with grains option:

Substitute all the 2-row pale malts and 1 lb. (0.45 kg) of the Munich malt in the all-grain recipe with 6.6 lbs. (3 kg) Briess light liquid malt extract, 3.3 lbs. (1.5 kg) Briess Munich liquid malt extract and 12 oz. (0.34 kg) Briess extra light dried malt extract. Steep the crushed Munich malt and flaked barley in 1.5 gallons (6 L) of water at 154 °F (68 °C) for 30 minutes. Add the remaining crushed grains and steep and additional 15 minutes. Remove grains from the wort and place in a colander, then rinse with 4 quarts (4 L) of hot water. Add the liquid and dried malt extracts, top off to 6 gallons (23 L) and bring to a boil. Follow the remaining portion of the all-grain recipe.