DRUNKEN DRAGON
BREWING COMPANY
Of Gourds and Monsters
STYLE: Spice / Herb / Veg Beer
ABV: 10.77 %
OG: 1.108
FG: 1.027
IBU: 24.9
All ABV and OGs approximate


Recipe for 4 gallons US

Malts:

Malt

Amount

Units

American Crystal 60L

1

lb

DME, Extra Light

3

lb

Honey

2

lb

Marris Otter

9

lb

Pumpkin Mash

3

lb

Rice Hulls

0.5

lb

Victory Malt

1

lb

Wheat Malt

0.5

lb

Hops:

Hop

Form

Amount

Units

Add

Minutes

Magnum

Pellet

.5

oz

Boil

60

Yeast:

Wyeast 1275 Thames Valley Ale

Miscellaneous Ingredients:

Ingredient

Amount

Units

Comments

Mash:

Step Type

Temp

Method

Time (min)

Directions

alpha

155.0 F

infusion

60

Mash in with 3.8 gallons US of water at 175.0 F



Notes:


PUMPKIN MASH: Spread the pumpkin on a cookie sheet. Bake for 20-30 minutes. Put in a muslin bag, add 15 minutes before boil end.

Water choice: Zephyrhills

Add 1 tablespoon Pumpkin spice to flameout
Honey is added to flameout
Add 1 teaspoon Pumpkin spice before kegging
Add 1 vanilla bean to beer 2nd week of fermentation

Ferment @ 66F.

Use Weyermann Abbey Malt instead of Victory if available.

(NOTE: Use Silly for mash sched for stronger dose?)

Brew History:

Date

History

9/29/2013


OG: 1.112 FG: 1.014

ABV: 12.86%

8/9/2014


OG: 1.104 FG: 1.020
ABV: 11.03%

8/28/2016


OG: 1.092 FG: 1.022
Note: First time we steep instead of mash
ABV: 9.19%

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(C) 2006 Chad Gould