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Snark Lord (Dark Lord kit)

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

Original Gravity:

1.113

Final Gravity:

1.032

ABV (standard):

10.6%

IBU (tinseth):

34.5

SRM (morey):

50.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Bravo (Pellet)		34.51	100%
1 oz / $ 0.00

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

Other Ingredients

Amount	Name	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

Notes

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

https://fallclassic.brewingcompetitions.com/

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

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.