Yeti Clone Ver 2.0 (3 ratings)

All Grain Recipe

Submitted By: Petitnuage (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

Dangerously Awesome!

by mppatriots

I brewed this stout and it was phenomenal. I did have two deviations from the recipe as posted above 1)I mistakenly only mashed for 60 minutes and 2)I used London Dry Ale yeast from White Labs as I like it a little better than California yeast. After 4 months of aging, this beer was extremely smooth and thus dangerous given the alcohol content. I will brew this beer over and over. My next attempt will include a split batch with half getting oak aged. Well done!

Great recipe!

by PaulG

I tried this last year an followed the recipe more or less to the letter. It was very drinkable after a month, but improves with time. My efficiency was lower, so I hit a mere 9% abv. Good work!

Lovely beer

by R3dSpartan

I did this Imperial Stout for Xmas 2016 and it was extremely good. I used x2 safale US05 Tasted great after just a month. My wife who doesnt normally like dark beers loves this. Very smooth very moreish. I split the batch and soaked oak chips in whiskey and put them in the fv for a week and it tasted really good. Probally should have used a slightly sweeter whiskey but extremely good.