Dragon's Teeth - all-grain

By Shaylie

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.014
IBU = 50 SRM = 60 ABV = 6.0%

Ingredients

• 11 lb. (4.9 kg) pale 2-row malt
• 12 oz. (340 g) medium crystal malt (50 °L)
• 4.0 oz. (110 g) chocolate malt
• 4.0 oz. (110 g) roasted barley
• 13 MU German Magnum hops (90 mins) (1 oz./28 g at 13% alpha acids)
• 1.0 oz. (28 g) German Hallertau hops (0 mins)
• 1.0 oz. (28 g) German Tettnang hops (0 mins)
• White Labs WLP013 (London Ale), Wyeast 1028 (London Ale) or Wyeast 1318 (London Ale III) yeast*

Details

Servings 5

Preparation

Step 1

Use a single stage infusion mash at 150-152 °F (66-67 °C) for 60 minutes. Sparge to collect about 6.0 gallons (23 L) wort, and boil 90 minutes adding Magnum hops at start, and Hallertau and Tettnang hops as heat is turned off. Cool, pitch yeast (preferably as 1 quart/1 L starter), ferment 1 week, rack to secondary for 1 week and bottle or keg as desired. "Wyeast 1187 (Ringwood Ale) yeast might be used to some advantage in this beer because of its tendency to produce estery/fruity flavors. But it can be tricky to use; you would need to hold the temperature below 70 °F (21 °C), and you will likely need a one to two day diacetyl rest at the end of primary fermentation.

Extract with grains option:
Replace pale 2-row malt with 6.0 lb. (2.7 kg) Muntons pale malt extract plus 1.2 lb. (0.54 kg) light dried malt extract. Steep the grains in 2.0 qt (1.9 L) water at 150-160 °F (66-71 °C) for 20-30 minutes. Strain off liquor, rinse grains with 2.0 qt (1.9 L) water at around 170 °F (77 °C), and dissolve malt extracts in collected liquors. Adjust volume to 5.0 gallons (19 L), and boil for 60 minutes, adding the Magnum hops at the start, and Fuggles at the end. Top up to 5.0 gallons (19 L) with cold water, cool if necessary, pitch yeast, ferment and condition as above.