The Weiss Guys BrewBlog > Recipes > St. George’s Dragon Slayer [Imperial Stout]

Recipe: St. George’s Dragon Slayer

Specifics

Style:

Category:	Stout
Number:	13F

An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.

Commercial Examples: Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout.

Contributor:

Nicholas Trandem

Yield:

5 gallons

Color (SRM/EBC):

40.5/79.8

Bitterness:

98.1 IBU (Tinseth)

BU/GU

1.07

Calories:

305 (12 ounces)

ABV:

9.2%

ABW:

7.2%

OG:	1.092
OG (Plato):	22° P
FG:	1.023
FG (Plato):	5.83° P
Real Extract:	8.75° P
App. Atten.:	73.5%
Real Atten.:	60.2%

General Information

Method:	Extract

Method:

Extract

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

14.00 pounds

LME - Light

77.8% of grist

14.00 pounds

Total Extract Weight

77.8% of grist

Grains

0.50 pounds

American Roasted Barley

Color (L):	127 °L
Info/Use:	Sweet, grainy, coffee flavor and a red to deep brown color.

2.8% of grist

1.00 pounds

Belgian Special B Malt

Color (L):	130-220 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

5.6% of grist

0.50 pounds

German CaraMunich Malt I

Color (L):	30-38 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

2.8% of grist

0.50 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

2.8% of grist

0.50 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

2.8% of grist

0.50 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

2.8% of grist

0.50 pounds

Crystal Malt 80L

Color (L):	80 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. For porters and stouts

2.8% of grist

4.00 pounds

Total Grain Weight

22.2% of grist

Hops

1.00 ounces

Chinook

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy spicy aroma, strong versatile bittering hop.
Typical Use:	Bittering.
Substitution:	Galena, Eroica, Nugget, Bullion
Example:	Pale Ale, Stout, Porter, IPA; Sierra Nevada Celebration Ale, Sierra Nevada Stout

12% Leaf @ 90 minutes
Type: Bittering
Use: Boil

12 AAUs

1.00 ounces

Chinook

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy spicy aroma, strong versatile bittering hop.
Typical Use:	Bittering.
Substitution:	Galena, Eroica, Nugget, Bullion
Example:	Pale Ale, Stout, Porter, IPA; Sierra Nevada Celebration Ale, Sierra Nevada Stout

12% Leaf @ 75 minutes
Type: Bittering
Use: Boil

12 AAUs

1.00 ounces

Chinook

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy spicy aroma, strong versatile bittering hop.
Typical Use:	Bittering.
Substitution:	Galena, Eroica, Nugget, Bullion
Example:	Pale Ale, Stout, Porter, IPA; Sierra Nevada Celebration Ale, Sierra Nevada Stout

12% Leaf @ 60 minutes
Type: Bittering
Use: Boil

12 AAUs

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

5% Leaf @ 10 minutes
Type: Aroma
Use: Aroma

5 AAUs

1.00 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

5% Leaf @ 10 minutes
Type: Aroma
Use: Aroma

5 AAUs

2.00 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

5% Leaf @ 1 minutes
Type: Aroma
Use: Aroma

5 AAUs

7.00 ounces

Total Hop Weight

56 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	American Ale
Manufacturer:	Wyeast
Product ID:	1056
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	60–72°F
Amount:	250 ml

Procedure

3 liter starter w/ 2 packs. Cold steep Chocolate Malts for 1hr. Remove grains, bring to steep temp. Steep remaining grains 45min. Remove grains, add LME, bring to boil. 60 min boil.

3 liter starter w/ 2 packs.

Cold steep Chocolate Malts for 1hr. Remove grains, bring to steep temp. Steep remaining grains 45min. Remove grains, add LME, bring to boil. 60 min boil.

Fermentation

Primary:	21 days @ 68° F
Secondary:	14 days @ 68° F
Age:	180 days @ 68° F

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