Difference between revisions of "History of Dark Lord"
From darklordday.info
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Since the first bottling in 2004, Dark Lord Day continued to draw larger and larger crowds of beer fans hoping to purchase a few bottles. | Since the first bottling in 2004, Dark Lord Day continued to draw larger and larger crowds of beer fans hoping to purchase a few bottles. | ||
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| + | Nick Floyd speaking of the brewing process at the Dark Lord vs Black Cat event at Map Room in 2006 | ||
| + | <blockquote>Finely ground Black Cat is added during the "mash in" step of our brewing process. All the cracked barley (malt) & espresso is dropped into a big mash tun were the malt is hydrated with 160 degree water and mixed into a thick porridge-like liquid called the "mash" which is allowed to rest for 30 minutes, enzymes in the malt convert the starches in the barley to a sweet liquid called wort. The wort is then separated from the barley husks & solids using the false (slotted) bottom of the mash tun which is very much like a coffee maker. The wort is then extracted into the brew kettle where it is boiled at 212 degrees for 3 hours. After the boil the wort is chilled then pumped into a fermentor were the yeast eats all the sugars and creates the alcohol.</blockquote> | ||
''This page is a work in progress.'' | ''This page is a work in progress.'' | ||
Revision as of 16:48, 17 April 2018
Dark Lord was first brewed in 2002. The beer was only available on draft in both 2002 and 2003. Originally described as a Gargantuan Russian Stout brewed with Starbucks coffee, molasses, and honey; 13% ABV. The current description reads: A demonic Russian-Style Imperial Stout brewed with coffee, Mexican vanilla, and Indian sugar.
Since the first bottling in 2004, Dark Lord Day continued to draw larger and larger crowds of beer fans hoping to purchase a few bottles.
Nick Floyd speaking of the brewing process at the Dark Lord vs Black Cat event at Map Room in 2006
Finely ground Black Cat is added during the "mash in" step of our brewing process. All the cracked barley (malt) & espresso is dropped into a big mash tun were the malt is hydrated with 160 degree water and mixed into a thick porridge-like liquid called the "mash" which is allowed to rest for 30 minutes, enzymes in the malt convert the starches in the barley to a sweet liquid called wort. The wort is then separated from the barley husks & solids using the false (slotted) bottom of the mash tun which is very much like a coffee maker. The wort is then extracted into the brew kettle where it is boiled at 212 degrees for 3 hours. After the boil the wort is chilled then pumped into a fermentor were the yeast eats all the sugars and creates the alcohol.
This page is a work in progress.
