Yeti Clone Peter

All Grain Recipe

Submitted By: psham (Shared)
Members can download and share recipes

Brewer: Peter Dolan
Batch Size: 11.89 galStyle: Russian Imperial Stout (12C)
Boil Size: 15.62 galStyle Guide: BJCP 1999
Color: 34.2 SRMEquipment: Peter Herms
Bitterness: 64.4 IBUsBoil Time: 60 min
Est OG: 1.070 (17.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.017 SG (4.5° P)Fermentation: My Aging Profile
ABV: 6.9%Taste Rating: 35.0

Ingredients
Amount Name Type #
27 lbs 1.08 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 3.40 oz Special B Malt (152.3 SRM) Grain 2
14.60 oz Black (Patent) Malt (500.0 SRM) Grain 3
14.60 oz Chocolate Malt (350.0 SRM) Grain 4
14.61 oz Roasted Barley (300.0 SRM) Grain 5
13.80 oz Rye, Flaked (Briess) (4.6 SRM) Grain 6
13.76 oz Wheat, Flaked (1.6 SRM) Grain 7
2.81 oz Magnum [11.2%] - Boil 60 min Hops 8
1.41 oz Cascade [9.3%] - Boil 30 min Hops 9
1.23 oz Centennial [10.0%] - Boil 15 min Hops 10
1.23 oz Centennial [10.0%] - Boil 5 min Hops 11
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 12
1 pkgs Windsor Yeast (Lallemand #-) Yeast 13

Notes

26th oct 2016 60.5 L to kettle @ 1066 Pre Boil 53L post boil pre chill 51.5L post chill 23L to fermenter 1 with Danstar Windsor ale yeast 26 L to fermenter 2 with Safale-04 49 Liters in total to fermenter. OG 1.080 Set fermenter to 18.5 C Windsor 1.027 , S04 1.026 after 6 days, increase ferm temp to 19.5c Kegged and bottled om 14th November Fg 1.025