Products
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
$3 USD
Dark Lord Clone II
Russian Imperial Stout • Partial Mash • 5.5 gal
Dark Lord clone revised. Measured the Final Gravity last night and it was 1.033
May 20, 2009 am 10:15am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 18 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
- 2.5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 2.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.5 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .33 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 2.5 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 2.5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 2.5 oz
Magnum - 14.5 AA% whole; boiled 120 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 (AKA Fermax) - Yeast Nutrient and Irish Moss @10 min (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
- 2 oz
Coffee (grounds) - coffee flameout (omitted from calculations)
Coffee (grounds)
From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor. They are then ground and hot water is used to "steep" the unigue oils out of the grounds.
-
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 Chocolate Malt above is actually 1 lb Chocolate 1 lb Pale Chocolate .5 lb Special B Flaked Barley above is 1.5 lb Flaked Barley 1 lb Flaked Oats Add rice hulls to mash (4-8 oz) Boiling for ~120 minutes to be able to run some sparge water through the grains Add DME/honey/molasses after fermentation has died down. Adjust DME amount if better efficiency is reached during main brew. Add 4 oz ground coffee to primary after fermentation is done (~ 4 weeks) let it set for 24 hours. Rack off trub/coffee into secondary, on to 4 oz of oak chips soaked in bourbon and vanilla beans. After 2 weeks rack again to take off vanilla and oak.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.130 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.030 | 1.018 - 1.030 | |
| Color: | 49.8 SRM | 30 - 40 | |
| Alcohol: | 13.4% ABV | 8% - 12% | |
| Bitterness: | 118.5 IBU | 50 - 90 | |
Discussion
Afterthoughts?
2010-09-12 3:24pm
How did it turn out? Was it close to dark lord?
Yo
2011-01-23 3:40pm
How did this turn out? When you break down the Chocolate Malt you say something about 1lb of chocolate. Is that chocolate malt or real chocolate?
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm