Three Floyds Dark Lord Clone - Imperial Stout

RECIPE INFO

by brewmonster
Recipe Type: All Grain
Batch Size: 0
Boil Size: 0
Boil Time: 180 Minutes
Efficiency: 70%
OG: 1.176
FG: 1.049
ABV: 16.64%
Bitterness: 92.01 (tinseth)
IBU/OG: 0.52
Color: 70.9° SRM
Calories: 16.64 per 330ml
A Clone Recipe for the infamous Dark Lord Imperial Stout by 3 Floyds, as depicted in BYO Magazine, Jannuary 2016

FERMENTABLES

% fermentable ppg L usage
80.1% 0 Pale Ale - US 37 3 Mash
4.9% 0 Golden Naked Oats - UK 33 10 Mash
1.8% 0 Crystal 60L - UK 34 60 Mash
2.4% 0 Extra Dark Crystal 120L - UK 33 120 Mash
3.7% 0 Chocolate Malt - US 34 200 Mash
2.9% 0 Chocolate - UK 34 425 Mash
2.4% 0 Black Malt - UK 28 550 Mash
1.7% 0 Flaked Oats - US 37 1 Mash

HOPS

variety type usage time AA IBUs
0 Hop Extract Pellet Boil 180 Minutes 62 92.01

YEAST

yeast attenuation
Wyeast London ESB Ale 1968 69%
Wyeast London ESB Ale 1968 69%
Wyeast American Ale 1056 75%
Wyeast American Ale 1056 75%

OTHER INGREDIENTS

amount unit name time usage
2.7 Jaggery 10 minutes Boil
1 each Whirlfloc 10 minutes Boil
0.5 tsp Yeast nutrient 0 minutes Boil
2 each Mexican Vanilla Beans 0 minutes Boil
2.5 Coffee Beans 0 minutes Boil

INSTRUCTIONS

Make a 3 L starter with all 4 packs on a stir plate. After complete, put in fridge to let it flocculate. 2 mashes on brew day Mash #1 16.7 lb of pale malt 22.25 q water mash at 159F mash out, vorlauf 170F sparge till you collect 6.5 gallons of wort preboil at 1.065 boil 4 hours Start mash #2 at the 3 hour mark 11.1 lb pale malt Rest of grains above 22.25q water mash at 159F mash out, vorlauf Collect 3.5 gallons of first runnings wort if needed sparge at 170F to get total wort volume to 6.5 "preboil" now at 1.124 boil 90 min, add additional ingredients at 10 min left adjust to 1.169 post boil SG with extract if needed Chill to 62, oxygenate with pure O2 for 90 seconds Pitch yeast after 12-24 hours then oxygenate again with pure O2 for 60 seconds again fermenting at 62-64F degrees Ferment 7 days then raise temp to 70F Ferment 7 days then move to secondary (1-3 weeks) Make a tincture from two vanilla beans and just enough good vodka to cover, age 5 days Add tincture to secondary age for 8 days minimum (optional to barrel age, add another vanilla bean tincture for ~six months or to taste) Before bottling add 2.5-5oz of whole bean coffee in a muslin bag to secondary 1. Intelligentsia black cat (pre-2014 Dark Lord) or 2. Dark Matter Unicorn Blood (2014-2015 Dark Lord) age for 24-48 hrs at 38 degrees then bottle as normal but add additional yeast (US-05) at bottling When kegging, shoot for 2-2.25 volumes CO2 Add above described coffee beans to empty keg in a muslin bag and remove after 24-48 hours of aging at 38 degrees Once carbonated condition at cellar temperature for several months