Snark Lord (Dark Lord kit) - Beer Recipe - Brewer's Friend

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Snark Lord (Dark Lord kit)

381 calories 41.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.4 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 381 calories (Per 12oz)
Carbs: 41.4 g (Per 12oz)
URL: https://fallclassic.brewingcompetitions.com/
Created: Sunday April 5th 2020
1.113
1.032
10.6%
34.5
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb US - Pale 2-Row18 lb Pale 2-Row 37 1.8 67.9%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 7.5%
2 lb American - Roasted Barley2 lb Roasted Barley 33 300 7.5%
1 lb American - Chocolate1 lb Chocolate 29 350 3.8%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 1.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 1.9%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 1.9%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 1.9%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 1.9%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 3.8%
26.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops Pellet 15.5 Boil 60 min 34.51 100%
1 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 10 min.
1.80 g Epsom Salt Water Agt Mash 1 hr.
3.40 g Gypsum Water Agt Mash 1 hr.
2 each Vanilla bean Spice Boil 10 min.
4 oz Coffee beans Spice Kegging 0 min.
3.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.75 g Baking Soda Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A18 Joystick
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium High
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 194 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-
45 5 35 50 65 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.2 gal 1st iteration Infusion 165 °F 157 °F 60 min
1.5 gal 1st sparge Batch Sparge 165 °F 165 °F 30 min
1.5 gal Target 6.4 gal for boil Batch Sparge 165 °F 165 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.56 38.3  
Mash volume with grains 11.6 46.4  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume (equipment estimates 0.84 g | 3.4 qt) 0.28 1.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.96 g | 27.9 qt) 6.4 25.6  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.84 39.4
Equipment Profile Used: System Default
 
Notes

1st place American Porter and Stout Category, Oregon Brew Crew Fall Classic

https://fallclassic.brewingcompetitions.com/

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Reiterated mash (1/2 grains each mash)
Water chemistry / mash notes:
2/3 minerals added to 1st strike + 1st sparge (7.7 gal) with remaining 1/3 added to 2nd mash.
pH was too low for both mashes, so added 0.75g baking soda to 1st mash and 1g to 2nd mash
----------------------
Notes from Great Fermentations
Suggested Mash Temperature:
A high mash temperature is recommended to create a big Imperial stout with lots of body. We suggest a mash temperature of 155° - 157°F.

Fermentation Schedule:
We recommend a primary fermentation of two to four weeks at 64° - 72° F, and a secondary fermentation for 2 to 4 weeks before bottling or kegging, adding cold steeped coffee, vanilla beans or vanilla bean tincture in the secondary or at packaging time, as desired. This is a big imperial stout that can be aged for an extended period of time, so don’t be shy about setting a few bottles back for several months!

BREWER’S NOTES:
Snark Lord is quite a huge Imperial Stout! As a delicious, complex beer, there are a few special instructions for making sure this
one comes out as close to the commercial version as possible. One pound of a sugar (not included) is added at the last 10 minutes of the boil. We recommend jagggery, a non-centrifugal cane sugar. Jaggery goes by a number of names and can often be found in Indian or Asian grocery stores. However, you might try turbinado sugar or molasses as a substitute. The two included
vanilla beans can be cut open, scraped and added to the boil, soaked in enough vodka to cover for a few weeks then the resulting tincture added into the secondary at bottling time, or both! The 4 oz of included coffee can be cold steeped in about a quart of water by coarsely crushing the coffee beans (a sandwich bag and a rolling pin or coffee cup work well for this), adding
them to the quart of water, and refrigerating for up to 24 hours. You can then strain out the coffee beans and add the cold steeped coffee to the secondary or in the bottling bucket/keg at packaging time.



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  • Last Updated: 2023-11-12 07:28 UTC