Darth Vader's Imperial Stout (The Dark Side)

Source: Tim Black
Recipe added: 01/28/97
Email: trblac00@pop.uky.edu
URL: http://sac.uky.edu/~trblac00/recipes.html

This beer has been in the bottle for about two weeks, and it is phenomenal! Rich and malty, with lots of complexity. Coffee flavor is slight, but definitely noticeable. Alcoholic warmth is imminent in a beer of this high gravity, but it's not overwhelming. The Special London version has slightly more body(also is maltier) than the American version and the Wit version has some crazy aroma/phenolics going on! There really is no mistaking these yeasts from one another in a beer like this. I plan to do some taste tests - yeast recognition tests - with this at the next B.O.C.K. (Brewers of Central Kentucky) meeting!


Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.092
Finishing Gravity: 1.026
Time in Boil: 90 minutes
Primary Fermentation: 3 days at 76-70F
Secondary Fermentation: 6 weeks at 43F
Additional Fermentation: bottle conditioned with 1/2 cup corn sugar



Mash 3 gal water with grain. Strike heat: 165F Mash-in: 150 Mash-pH: 5 Starch Conversion: 1.5 hrs @ 155-150F. After recirculating until clear(about a gallon), Sparged with 3 gal water@pH:6.5 @ 165F using rotating sparge arm. Sparge time: 9 hours(overnight due to stuck mash) Wort Boil time:90 minutes Bottled with 0.5 cup corn sugar. Added 2 qts sterile water to the Special London, 1.5 qts to the American, and 0.5 qt to the Wit version at bottling time.
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