Yeti Imperial Stout clone

All Grain Recipe

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

Brewer: Ken Lockhart
Batch Size: 5.55 galStyle: Imperial Stout (13F)
Boil Size: 7.20 galStyle Guide: BJCP 2008
Color: 64.2 SRMEquipment: 50L Beerbelly SS Tun 21L batch
Bitterness: 84.4 IBUsBoil Time: 90 min
Est OG: 1.088 (21.2° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.018 SG (4.5° P)Fermentation: My Aging Profile
ABV: 9.3%Taste Rating: 35.0

Ingredients
Amount Name Type #
9.52 gal Denver, Colorado Water 1
4.34 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
2.78 g Baking Soda (Mash 60 min) Misc 3
1.98 g Chalk (Mash 60 min) Misc 4
1.12 g Calcium Chloride (Mash 60 min) Misc 5
0.10 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
15 lbs 4.16 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 7
15.92 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 8
12.03 oz Black Malt (Thomas Fawcett) (660.0 SRM) Grain 9
12.03 oz Chocolate Malt (Joe White) (381.0 SRM) Grain 10
9.91 oz Roasted Malt (Joe White) (609.0 SRM) Grain 11
8.14 oz Rye Malt (Weyermann) (3.0 SRM) Grain 12
8.14 oz Wheat, Flaked (1.6 SRM) Grain 13
1.36 oz Chinook [13.0%] - Boil 60 min Hops 14
0.70 oz Chinook [13.0%] - Boil 30 min Hops 15
0.63 oz Centennial [10.0%] - Boil 15 min Hops 16
0.63 oz Centennial [10.0%] - Boil 5 min Hops 17
0 pkgs American Ale (Wyeast Labs #1056) Yeast 18

Notes

Yeti Imperial Stout (Great Divide, Colorado)