Yeti Clone Ver 2.0 (20 ratings)

All Grain Recipe

Submitted By: mxpx5678 (Shared)
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Batch Size: 5.00 galStyle: Russian Imperial Stout (12C)
Boil Size: 7.37 galStyle Guide: BJCP 1999
Color: 39.8 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 73.4 IBUsBoil Time: 60 min
Est OG: 1.090 (21.4° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.018 SG (4.6° P)Fermentation: My Aging Profile
ABV: 9.5%Taste Rating: 35.0

Ingredients
Amount Name Type #
16 lbs 4.80 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
11.12 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
8.34 oz Black (Patent) Malt (500.0 SRM) Grain 3
8.34 oz Chocolate Malt (350.0 SRM) Grain 4
8.35 oz Roasted Barley (300.0 SRM) Grain 5
8.32 oz Rye, Flaked (Briess) (4.6 SRM) Grain 6
8.29 oz Wheat, Flaked (1.6 SRM) Grain 7
1.35 oz Chinook [13.0%] - Boil 60 min Hops 8
0.68 oz Chinook [13.0%] - Boil 30 min Hops 9
0.62 oz Centennial [10.0%] - Boil 15 min Hops 10
0.62 oz Centennial [10.0%] - Boil 5 min Hops 11
1 pkgs California Ale (White Labs #WLP001) Yeast 12

Notes

149F 90 min mash. 64F ferment. Let rise after 48 hours.

Ratings

This beer is so good

by enaz32

I made a 5 gallon version of this and it turned out just like yeti. Can't go wrong if you like imperial stouts.

Thanks!

by mxpx5678

That is rad man, glad you enjoyed the recipe. I need to do this again, my large batch didnt carbonate properly. So I want to give it another shot.

Thick, rich, BIG in every way

by AleEvangelist

I got 5 gallons of the HUGE (25 G) version of this recipe, and it has turned out absolutely fantastic. Rich, with licorice notes, bold roasty flavors, wonderful chewy mouthfeel. This has turned out to be one of the better RIS' I've had!

Great coffe taste

by fursey

Got this one in the primary at the moment and through all stages this brew has tasted great. Can definitely taste those coffee flavours coming through.

I can wait to get this into the keg. Incidentally, how long did you let it mature for?

awesome

by rspython

first batch of this has nearly gone now :(

this beer was amazing to brew, and tastes wonderful. i've had so many friends comment on how professional it tastes too :-) can't beat it. there's another batch of maturing for my wedding at the moment :-)

Hard to keep

by spencerwillia40

I brewed this planning on saving a lot of it for winter, but have almost drank it all already and it's not even fall. This is the best Russian Imperial I've ever brewed and it's pretty similar to Yeti. Great recipe!

I can't quite rate it yet, but have a question

by Hieraco

I've been brewing mead for over a decade now I'm looking at trying my had a brewing beer. I like the sounds of this recipe, but have a question. Under fermentation it says "My Aging Profile" which has me confused. how long did you ferment it for, and what sugars did you add before bottling. Forgive me if these are "dumb questions" as mentioned, I'm new at the beer brewing.

This beer is amazing!

by Champignonniste

Great beer! I've used an irish red wyeast pack. Will be one of my regular brew!

Great Imperial Stout!

by cmcquistion

I made a version of this with my 11 gallon BIAB system by substituting 5 lbs of the base malt with 3 lbs DME added right after mash and before boil (since I can only mash so much in my kettle). I treated my water to get a London, England water profile, used two packs of US-05, rather than making a starter, and let this ferment for 4 weeks (single-stage fermentation).

This is the best homebrew Russian Imperial Stout I've ever had and it was really good, right from bottling day. It didn't need 6 months of aging to mellow out and become drinkable, like some Imperial Stouts that I've had. Everyone who has tried this Imperial Stout has loved it!

I should have brewed more

by dcarradi

I am a big Yeti fan and this recipe did not disappoint.

I feel like it really came together after about 6-8 weeks of bottle aging.

New Favorite stout

by ryanmtaylor

This is a great recipe!!! It just came of age, I was a little low on the initial gravity but used some lactose to boost it up. Came out great and my friends and family are comparing it to VM!!!

Leader HomBrewing

by OFF

This is the best beer I've brewed at home. Thick and rich taste liked everything. Thanks for is perfectly recipe. It was worth the wait three months of maturation

WOW

by acacko

only 2 weeks old (just starting to carbonate) and tastes great

Nice

by donb

Brewed a 5 gallon batch, kegged three gallons and bottled the rest. Added 1.5 tablespoons vanilla and 1 cup maker's mark to the keg. Too much vanilla for my taste but the bourbon flavor is right on. Maybe aging will soften the vanilla. Has aged for almost three months now.

A Must Brew

by mppatriots

I brewed this recipe and then let it age for 4-5 months and it is absolutely delicious. By far the best stout recipe I've brewed to date. Only variances from the author's recipe was that I used Dry English Ale yeast from White Labs and I mashed for 70 minutes instead of 90.

Solid imperial stout

by fbrew

Substituted with S-05. Left in primary for 2 months 66f.

by redbeard4beer

I haven't compared this to the the Yeti, I but I made a small batch using brew in a bag in fall 2014 to give my groomsmen as gifts. I didn't have enough to save any for myself. I finally had a taste of one in early Aug 2015 and it was fantastic! A great chocolate flavor.

So good

by sam524

By far the best batch I've brewed. My OG was 10 points low (had to add 4oz of maltodextrin), and it still turned out amazing, especially after aging for a couple months. Will definitely brew this again.

by PaulG

Amazing Imperial stout!

by Mig

I did it twice. The first time ended with carbonation problems that I corrected with a bag of CBC-1 Lallemand yeast. Now I use this yeast just before bottling for great results guaranteed! I soaked some oak cubes in Jack Daniel's Whiskey for 12 hours. After draining the Whiskey, I added the cubes during aging. Bottle conditioning for a minimum of 3 months. This added a lot of flavor and complexity to this great beer!