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Dark Lord Clone
Russian Imperial Stout • All Grain • 5 gal
First Draft of Dark Lord
April 27, 2009 am 09:52am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 25 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 2 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .5 lbs
Belgian Special B
Belgian Special B
- 3 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.5 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 2 oz
Magnum - 14.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1 tsp
Yeast Nutrient and Irish Moss @10 min - (omitted from calculations)
Yeast Nutrient and Irish Moss @10 min
- .25 lb
Black Patent malt - (omitted from calculations)
Black Patent malt
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Attempt to clone Dark Lord First Draft of clone recipe. 2 oz espresso ground kona coffee in secondary, use some sort of coffee filter. Mash at 154 for lower attenuation (set at 60% currently) Also add 1 or 2 vanilla beans cut in half lengthwise. Add some oak spirals soaked in bourbon as well. Perhaps also include some black patent for some more burnt notes. Cutting the recipe into two for separate mashing 12.5 2-row .75 chocolate malt .75 roasted barley 1 caramel 60 .25 special B .125 black patent
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.161 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.059 | 1.018 - 1.030 | |
| Color: | 42.5 SRM | 30 - 40 | |
| Alcohol: | 13.8% ABV | 8% - 12% | |
| Bitterness: | 92.3 IBU | 50 - 90 | |
Discussion
Feedback
2009-04-27 6:24pm
Please let us know how this turns out. A friend of mine just went to Three Floyds on Saturday for the release of the Dark Lord. He brought a few bottles home and said they were delicious.
New version
2009-05-20 10:23am
I measured the specific gravity of Dark Lord I had last night. It was 1.033 (this is a bottle of 2009 Dark Lord) For some reason it didn't let me edit, since I'd already put in all the updates I saved as a new recipe Dark Lord Clone II http://www.beertools.com/html/recipe.php?action=addfav&view=8892
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