New Holland Brewing Co. Dragon’s Milk clone

5 gallons/19 L. extract with grains; OG = 1.080  FG = 1.018, IBU = 27  SRM = 28  ABV = 8.1 %

Ingredients:

• 6.6 lbs. (3 kg) Briess light, unhopped, liquid malt extract
• 2 lbs. (0.9 kg.) Briess light dried malt extract
• 1.5 lbs. (0.68 kg) Munich malt
• 0.5 lb.  (0.23 kg) crystal malt (80 ºL)
• 0.5 lb.  (0.23 kg) crystal malt (120 ºL)
• 0.5 lb.  (0.23 kg) flaked oats
• 10 oz. (0.3 kg) chocolate malt
• 0.25 lb. (0.1 g) wheat malt
• 1 oz. (28 g) oak chips
• 4 oz. (113 g) Jim Beam or similar Bourbon whiskey
• 9 AAU Columbus pellet hops (60 min.) (1 oz./ 28 g of  9% alpha acid)
• 1.13 AAU Northern Brewer pellet hops (10 min.) (.25 oz./ 7 g of  4.5% alpha acid)
• 1⁄2 tsp. yeast nutrient (last 15 minutes)
• White Labs WLP001 (American Ale) or Wyeast 1056 (American Ale) yeast
• 0.75 cup (150 g) of corn sugar for priming (if bottling)

Step by Step:

Steep the crushed grain and flaked oats in 2 gallons (7.6 L) of water at 154 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.9 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. While boiling, add the hops as per the hopping schedule. Now add the wort to 2 gallons (7.6 L) of cold water into the sanitized fermenter and top it 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 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Soak the oak chips in the Bourbon overnight. 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. Allow to carbonate two weeks and enjoy your Dragon’s Milk strong ale.

All-grain option:

This is a single step infusion mash. Replace the malt syrup and dried extract with 7.5 lbs. (3.4 kg) 2-row pale malt. Mix the crushed grain and flaked oats with 3.5 gallons (13 L) of 172 °F (78 °C) water to stabilize at 156 ºF (69 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to 0.75 oz. (21 g) to allow for the higher utilization factor of a full wort boil. The remaining recipe and procedures are the same as the extract with grain recipe.