Dark Lord - Beer Recipe - Brewer's Friend

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Dark Lord

522 calories 48.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.139 (recipe based estimate)
Efficiency: 60% (brew house)
Source: BYO
Calories: 522 calories (Per 330ml)
Carbs: 48.8 g (Per 330ml)
Created: Thursday November 8th 2018
1.166
1.037
16.9%
129.9
98.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
20 kg United Kingdom - Pale 2-Row20 kg Pale 2-Row 38 5.17 65.2%
1.54 kg United Kingdom - Golden Naked Oats1.54 kg Golden Naked Oats 33 25.19 5%
0.58 kg United Kingdom - Crystal 55L0.58 kg Crystal 55L 34 145.27 1.9%
0.75 kg American - Caramel / Crystal 120L0.75 kg Caramel / Crystal 120L 33 318.73 2.4%
1 kg United Kingdom - Chocolate1 kg Chocolate 34 1132.64 3.3%
0.77 kg American - Black Malt0.77 kg Black Malt 28 1332.78 2.5%
0.53 kg Flaked Oats0.53 kg Flaked Oats 33 4.37 1.7%
2.50 kg Cane Sugar2.5 kg Cane Sugar 46 8.2%
3 kg Dry Malt Extract - Light3 kg Dry Malt Extract - Light 42 9.18 9.8%
30.67 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
250 g Summit250 g Summit Hops Pellet 17 Boil 90 min 129.91 100%
250 g / kr 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
4 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1871 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Temperature -- 69 °C 120 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.95 L. Suggest reducing initial water volume to 45.4 L and adding 1.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 117.29 L. Suggest reducing strike water volume to 28.79 L and adding 71.89 L sparge/top-off. 100.7
WARNING: Based on your provided mash thickness (4 L/kg), your strike volume will exceeds the total water needed for the recipe (70.6 L). Reduce mash thickness to 2.79 L/kg or increase pre-boil volume to 78.1 L.  
Strike water volume at mash thickness of 4 L/kg 100.7
Mash volume with grains 117.3
Grain absorption losses -25.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.5
Pre boil volume (equipment estimates 47 L) 48
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume 40
Going into fermentor 40
Total: 70.6  
Equipment Profile Used: System Default
 
Notes

Gjæring:

  • WLP002 English Ale: 1000 mrd gjærceller.
    WLP001 California Ale: 1000 mrd gjærceller.

    Tilsett ren oksygen i 2 steg.
    Siste etter 12-24 timer.

  • WLP099 High Gravity Yeast som backup.

    Palmesukker tilsettes under gjæring 12 timer etter WLP099.

    4 vanilje stenger desinfisert i Bourbon.

    2 kg cane sugar erstattes med palmesukker

    250g kaffebønner desinfisert i bourbon 48 timer før flasking.

    Deles i 2 og lagrer den ene med eikespiraler/bourbon.
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  • Public: Yup, Shared
  • Last Updated: 2018-11-15 22:56 UTC