dark lord, here we cometh!
ok so i manned up and bought ingredients in accordance with All Things Homebrewing: Chupacabra Russian Imperial Stout...It'll Tear Your Ass Up . dropped the crystal 60L and made it 11lb for the marris otter, and 9 lbs for american pale 2 row instead of the above listed just to cut down on base grains.
has anyone attempted this brew before? if so, any pointers? if not, for such a grain bill, do you have any recommended temps/rests/methods for doing this? ive made all grain for a while now, stepped up to partial for one batch and now i feel confident enough to do all grain. what im planning on doing is a single rest at 158* for 90 minutes and rinsing with 168* sparge water. Pretty basic. i think that 158* for 90 will convert all that i can for my set up.
anything you can think of is very helpful! thanks!
here's the grain bill/hop schedule and adjuncts as copy/pasted from the site.
15 lb Maris Otter Pale 2-row
10 lb American Pale 2-row
2 lb Germain Munich
1 lb Caramunich (belg)
1 lb Chocolate (amer)
1 lb Crystal 40L
1 lb Crystal 60L
1 lb Flaked Wheat
1 lb Roasted Barley
.5 lb Black Patent
.5 lb Wheat Malt
.5 lb Special B
.5 oz Chinook Pellet Hops (19.4 ibu's @ 60 min)
1.5 oz Centennial Pellet Hops (12.9 ibu's @ 15 min)
.5 oz Chinook Pellet Hops (3.3 ibu's @ 5 min)
3 lbs U.P. Honey from Brampton, MI
1/2 stick of brewers licorice
for the yeast, ive put together a 1 gallon stir plate system, so i'll be propagating enough healthy yeast starter for this batch. thats not a concern with me. i figure on adding oak chips that have been aged in bourbon because thats how i roll! ahha.
Keep in mind your attenuation will not be overly high with a 158 deg mash. It will leave you with a full bodied beer though. With the cara malts etc, (non fermenting sugars) you might want to mash at 154 deg.
thanks for the tip!
Ive read up on step mashing and want to do a 104/148/154* schedule to get everything i can from these grains. its going to be done in a 15.5 gal converted keg over a propane flame *with mucho stiring*. i was wondering if this is a realistic approach or would a single infusion mash be the better approach?
From How to Brew
A popular multi-rest mash schedule is the 40°C - 60°C - 70°C (104 - 140 - 158°F) mash, using a half hour rest at each temperature, first advocated for homebrewers by George Fix. This mash schedule produces high yields and good fermentability.
If your goal is a very thick, chewy beer, I think a single infusion at 154 would work fine. Never had the Dark Lord, but I understand that it is almost like syrup.
You want the most fermentable wort possible when brewing a beer this big. The yeast will likely quit before all of the fermentables are gone, leaving the big body and mouthfeel you desire.
just at a glance i would do a protein rest for 20 at 122/135 then a 60 minute at ~155.
I think beer has a better head with a rest at 130 ish, but with wheat there that's not a problem.
Just in my opinion.
thanks to all!
You brewed this yet? I'm planning to do something like this soon, I used the Chupacabra and some other "Dark Lord Clones" as a starting point for the recipe and then modified it around a bit before I felt happy with it.
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