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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Dark Lord Clone - help with recipe/technique
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Old 11-15-2009, 02:19 AM   #31
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Quote:
Originally Posted by conpewter View Post
That's the thought. I'm thinking of bottle conditioning this one, I'll add some yeast when I bottle, I don't want to worry about any oxidation issues from filling from a keg. I'm planning on doing the same for my pumpkin ale (for next october, OG of 1.070)
Nice. We'll have to hook up next year for sure. I'm about to bottle an Imperial Stout I did next week and I'm hoping by April it will be very tasty.We shall see.
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Old 11-15-2009, 06:14 PM   #32
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Sounds good, we should make sure to get a HBT group together, last year I was there but by myself (was still fun, but coulda been more fun with people I knew before the event)

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Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

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Old 11-15-2009, 07:23 PM   #33
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Mine's bottled and tasty. You should try mine.

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Old 03-17-2010, 05:13 PM   #34
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how is this beer coming along conpewter?

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Old 03-17-2010, 06:41 PM   #35
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My beer was pretty good, VERY drinkable for 14.5%ish, but I don't think it was very close to a Dark Lord clone. I've been thinking about how I want to revamp this recipe and haven't really gotten very far. When I crack open a DL09 and one of my bombers for comparison I'll probably write down some notes.

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Old 03-17-2010, 11:28 PM   #36
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Can't wait to hear how it goes, I have a 12.6% imperial Porter aging for next year but this looks good too

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Old 03-18-2010, 03:24 AM   #37
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Mine was pretty harsh when I last tried it. I need to take another sample, it has been on vanilla beans for a couple months now. I'll get back to ya'll.

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"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

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Old 04-26-2010, 03:23 PM   #38
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Well, I just got back from DLD '10 last night, and I'm now ready to give your clone recipe a shot. I converted it into a partial mash recipe, hopefully I'll show up at DLD next year with a few bottles to pass around.

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Old 04-26-2010, 03:36 PM   #39
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The recipe is still a work in progress. This next round I'm lowering the bittering hop additions and trying to figure out better yeast management. I got a little more alcohol taste/nose in this one than I wanted, so I really need a huge amount of yeast to work on this, with good temp control.

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"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

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Old 04-26-2010, 09:14 PM   #40
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New recipe, hope to brew soon. Not sure if I'll make a couple huge starters, or brew a beer specifically for the yeast cake.

Recipe: Dark Lord III
Brewer: David Bumpus

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.64 gal
Estimated OG: 1.131 SG
Estimated Color: 67.2 SRM
Estimated IBU: 61.7 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 120 Minutes

Ingredients:
------------
Amount Item
1.00 lb Rice Hulls (0.0 SRM)
15.00 lb Pale Malt (2 Row) US
1.50 lb Barley, Flaked (1.7 SRM)
1.00 lb Caramel/Crystal Malt - 60L
1.00 lb Oats, Flaked (1.0 SRM)
1.00 lb Roasted Barley (500.0 SRM)
0.75 lb Chocolate Malt (350.0 SRM)
0.75 lb Pale Chocolate Malt (200.0 SRM)
0.50 lb Special B Malt (180.0 SRM)
0.25 lb Black (Patent) Malt (500.0 SRM)

1.50 oz Magnum [14.50 %] (120 min)
0.28 tsp Irish Moss (Boil 10.0 min)
1.00 tsp Yeast Nutrient (Boil 10 min)

3.00 items Vanilla Beans (Secondary 2.0 weeks)
4.00 oz Cofeee (Kona) (Boil 0.0 min)
4.00 oz Cofeee (Kona) (Primary 24.0 hours)
4.00 oz Oak chips - soaked in bourbon
1.50 lb Honey (1.0 SRM)
0.50 lb Molasses (80.0 SRM)
3.00 lb Light Extract during fermentation

1 Pkgs London Ale (Wyeast #1028) (Cultured up to a higher cell count)



Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 22.75 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 28.44 qt of water at 166.5 F 151.0 F


Notes:
------
I went to Dark Lord Day last year and had the vanilla bourbon barrel aged DL and fell in love with it, this is my third recipe trying to dial it in.

Also included is 4 oz of freshly ground of ground Kona coffee at flameout and anothe 4oz of ground kona in the primary after fermentaiton. Also add 3 vanilla beans split and scraped in secondary along with the oak cubes soaked in bourbon.

mashed at 151 for 60 min.

After primary ferementation has died down, add in Honey, Molassas, and however much extract needed to hit the gravity needed (calculated after getting the OG before fermentation)

Oak cubes would be better than the chips as they won't get as astringent over time.

3/4 lb = .5 pint
1 lb molasses = .67 pint = 320 ml

1.5 lb honey = 470ml

So adding about 3/4 of a liter of volume. Plus the DME as needed

oak : Sanitizing by placing on a cookie sheet and place in a preheated 300 degree oven for 30 minutes.

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"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

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