Darth Lord Vader - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Darth Lord Vader

475 calories 40.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.05 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.123 (recipe based estimate)
Post Boil Gravity: 1.142 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Great Fermentations
Hop Utilization: 97%
Calories: 475 calories (Per 12oz)
Carbs: 40.7 g (Per 12oz)
Created: Tuesday February 8th 2022
1.142
1.026
15.3%
42.1
50.0
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Briess - Brewers Malt 2-Row18 lb Brewers Malt 2-Row 37 1.8 61%
4.50 lb Weyermann - Barke Munich Malt4.5 lb Barke Munich Malt 37 8 15.3%
2 lb Briess - Roasted Barley2 lb Roasted Barley 33.1 300 6.8%
0.50 lb Briess - Organic Chocolate Malt0.5 lb Organic Chocolate Malt 33.6 350 1.7%
0.50 lb Briess - White Wheat Raw0.5 lb White Wheat Raw 34.5 2 1.7%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 1.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 1.7%
0.50 lb Briess - Aromatic Munich Malt 20L0.5 lb Aromatic Munich Malt 20L 35.4 20 1.7%
0.50 lb Simpsons - Golden Naked Oats0.5 lb Golden Naked Oats 27 7 1.7%
1 lb Sugar Creek Malt - US - Sugar Creek Malt - Barrel Aged Chocolate Malt1 lb US - Sugar Creek Malt - Barrel Aged Chocolate Malt 33.6 350 3.4%
1 lb US - Jaggery Sugar1 lb US - Jaggery Sugar - (late boil kettle addition) 46 0 3.4%
29.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops Pellet 14.7 Boil 60 min 28.15 50%
1 oz Bravo1 oz Bravo Hops Pellet 14.7 Boil 15 min 13.97 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
2 each Vanilla Bean Spice Secondary 14 days
4 oz Oak Chips - Whiskey Flavor Secondary 14 days
1 qt Cold Brewed Coffee Flavor Kegging 0 min.
11.20 g Chalk Water Agt Mash 1 hr.
0.62 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.67 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
4 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.86 psi       Temp: 38 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.51 gal Mash #1 Strike 165 °F 156 °F 60 min
1.36 gal Sparge #1 Batch Sparge -- 170 °F --
6.51 gal Mash #2 Strike -- 156 °F 60 min
0.9 gal Sparge #2 Batch Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.97 gal (51.87 qt). Suggest reducing strike water volume to 9.72 gal (38.88 qt) and adding 0.97 gal (3.87 qt) sparge/top-off. 10.69 42.8  
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (9.86 g). Reduce mash thickness to 1.37 qt/lb or increase pre-boil volume to 6.88 g.    
Strike water volume at mash thickness of 1.5 qt/lb 10.69 42.8  
Mash volume with grains 12.97 51.9  
Grain absorption losses -3.56 -14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 6.05 24.2  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.55 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.55 g | 22.2 qt) 5 20  
Total: 9.86 39.5
Equipment Profile Used: System Default
 
Notes

Ferment at 68 degrees.

Primary: 2 weeks.
Secondary: 2 weeks (add whiskey chips & vanilla).

Packaging: Cold-brew 4 oz of coffee in 1qt of water for 24 hours; add cold brew when kegging.

Age in the keg for 2-3 months.

Last Updated and Sharing
 
793
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-11-10 22:39 UTC