Dragon's Revenge - all-grain

By Shaylie

(5 gallons/19 L, all-grain)
OG = 1.096 FG = 1.024
IBU = 90 SRM = 15-20 ABV = 9.6%

Ingredients

• 13 lb. (6.0 kg) pale 2-row malt
• 6 lb. 11 oz. (3.0 kg) amber malt
• 30 MU Galena hops (90 mins), (2.5 oz./71 g at 12% alpha acids)
• 1.6 oz. (47 g) English Fuggles hops (0 mins)
• 3 packets Nottingham Ale dry yeast

Details

Servings 5

Preparation

Step 1

Mash at 148-150 °F (64-66 °C), for 90 minutes. Run off and sparge to collect about 9 gallons (34 L). Boil down to about 6 gallons (23 L), then boil 90 minutes adding Galena hops at start, and Fuggles as heat is turned off. Cool to 70 °F (21 °C), and pitch with the yeast (preferably as 3-qt./3-L starter), oxygenating for 3-4 minutes after pitching. After 7-10 days at 70 °F (21 °C) rack to secondary; Rack again after 2-3 weeks, let mature 1-2 months before bottling or kegging.

Extract-only option:
Replace grains with 10 lb. (4.5 kg) Muntons amber liquid malt extract plus 2 lb. 13 oz. (1.3 kg) light dried malt extract. Dissolve in 3.0-3.5 gallons (11-13 L), and boil 90 minutes, adding Galena hops at start and Fuggles as heat is turned off. Pitch the yeast (preferably as 3-qt./3-L starter), oxygenating for 3-4 minutes after pitching. Ferment at 70 °F (21 °C). See all-grain recipe for conditioning details.