Sith Lord RIS (Dark Lord Version 2) - Beer Recipe - Brewer's Friend

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Sith Lord RIS (Dark Lord Version 2)

446 calories 41.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.111 (recipe based estimate)
Post Boil Gravity: 1.133 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 446 calories (Per 12oz)
Carbs: 41.8 g (Per 12oz)
URL: https://competition.mvhbc.com/
Created: Wednesday December 23rd 2020
1.133
1.029
13.6%
68.7
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb US - Pale 2-Row21 lb Pale 2-Row 37 1.8 66.7%
2 lb Simpsons - Crystal Medium2 lb Crystal Medium 33 65.01 6.3%
1 lb Briess - Roasted Barley1 lb Roasted Barley 33.1 300 3.2%
1 lb Bairds - Chocolate Malt1 lb Chocolate Malt 31 500 3.2%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 6.3%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 3.2%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 1.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.2%
2 lb Brown Sugar2 lb Brown Sugar - (late boil kettle addition) 45 15 6.3%
31.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Bravo2 oz Bravo Hops Pellet 15.5 Boil 60 min 61.83 66.7%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 6.9 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 20 min.
2.20 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
3.40 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
2 each Vanilla bean Spice Boil 5 min.
2 oz Coffee beans Spice Boil 5 min.
5.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.47 ml Lactic acid Water Agt Mash 1 hr.
0.21 ml Lactic acid Water Agt Sparge 1 hr.
4 oz Bittersweet bakers chocolate Spice Boil 10 min.
3 oz Cocao Nibs Spice Boil 5 min.
2 oz Coffee Beans Spice Primary 1 days
3 oz Cocao Nibs Spice Kegging 0 min.
1 each Vanilla Bean Spice Kegging 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 224 B cells required
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 224 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 10 0 75 65 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.9 gal 1st iteration Infusion 159 °F 157 °F 75 min
1.5 gal 1st sparge Batch Sparge 175 °F 170 °F 30 min
1.5 gal Target 6.8 gal for boil Batch Sparge 175 °F 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.8 gal (51.19 qt). Suggest reducing initial strike volume to 9.64 gal (38.56 qt) and adding 0.8 gal (3.19 qt) sparge/top-off. 10.44 41.8  
Strike water volume (equipment estimates 10.9 g | 43.6 qt) 10.44 41.8  
Mash volume with grains (equipment estimates 13.26 g | 53 qt) 12.8 51.2  
Grain absorption losses -3.69 -14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.96 g | 27.9 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.1 24.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.1 g | 24.4 qt) 5.5 22  
Total: 10.44 41.8
Equipment Profile Used: System Default
 
Notes

2nd place Spiced & Experimental Beers
https://competition.mvhbc.com/

1st place NERHBC Porter and Stout Category 2023
https://nerhbc.brewingcompetitions.com/


recipe: Snark Lord kit from Great Fermentations. This version is a modification of the GF kit based on my side by side comparison of 8 month keg aged GF kit and Dark Lord 2017
----------------------
Starter
WLP001 and WLP002: separate 1.5L starters 30 hrs before anticipated yeast pitch

Water chemistry / mash notes:
1/2 total minerals added to each strike. 2.5 mL LA into strike water mash #1 and ??2.0 mL??? LA for mash #2.
Acidify each 1.5 gal sparge with 0.1 mL lactic acid 88%.
Reiterated mash with split pale malts at 157F (pale, munich, flaked oats, flaked barley). Mash cap with 1/2 dark/roast malts after each mash.
Pale/flaked = 24.0 lbs
Roast/dark = 5.5 lbs
Sugars = 2.0 jaggery
Total = 31.5 lbs
Mash #1 = 2.5 mL of LA. 12.0 lbs pale/flaked into 5.9 gallons x 60-90 min. Mash cap with 2.5 lbs dark/roast malts x 20-30 min. After mash, sparge with ~1.5 gal to achieve a volume of 6.0 gal for 2nd mash.
Mash #2 = Measure pH! Adjust with LA or baking soda to pH of 5.4. 12.0 lbs pale/flaked into 6.0 gallons. Mash for 60-90 min or until SG stabilizes. Mash cap with remaining 3.0 lbs dark/roast/crystal malts for 20-30 min. Sparge with ~1.8 gal to hit 6.5 gal pre-boil volume

Boil notes:
Jaggery at 20 minutes left in boil
Add 1 oz coarsely ground coffee beans, cocao nibs, and 2 cut/scraped vanilla beans in bag at 5 min from end of boil, steep for 5 minutes after flame out, then remove.

Fermentation:
Make 1.5 L starters for each yeast 30 hrs in advance.
Brew day morning - chill in fridge, decant wort to 500 mL each
Chill to 65F, pitch yeast slurry x 2
Ferment at 66F x 7-10 days (favors WLP002) then raise to 70F over 3 days (favors WLP001), complete fermentation an additional 5-7 days at 70F (favors WLP001 for attenuation).

Once at FG, cold crash x 24 hours.

Dry beaning:
After fermentation complete and yeast crashed, add 2 oz Sumatra whole beans beans (in bag) to primary for 12-48 hours (taste every 12 hrs). Remove coffee and cold crash x 48 hrs.

Clarification:
After coffee removed from primary and cold crashed x 48 hours, add gelatin followed by additional 48 hrs chilling.

Packaging/clarification part 2:
Make tincture of 1 vanilla bean 5-7 days in advance
Once kegged, add 5 mL Biofine clear through gas port and vanilla bean tincture through lid opening. Quickly seal and CO2 purge headspace.
Seal and keg condition x 6 months before sampling



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  • Last Updated: 2023-11-12 07:26 UTC