Kate The Great Clone
All Grain Recipe
Submitted By: Cdrumhil (Shared)
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Brewer: Chad | |
Batch Size: 6.00 gal | Style: Imperial Stout (13F) |
Boil Size: 6.74 gal | Style Guide: BJCP 2008 |
Color: 50.5 SRM | Equipment: Chads Pot |
Bitterness: 58.5 IBUs | Boil Time: 60 min |
Est OG: 1.104 (24.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.018 SG (4.7° P) | Fermentation: Ale, Two Stage |
ABV: 11.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
19 lbs 4.80 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
14.08 oz |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
14.08 oz |
Special B Malt (180.0 SRM) |
Grain |
3 |
14.08 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
4 |
12.00 oz |
Carafa III (525.0 SRM) |
Grain |
5 |
10.08 oz |
Aromatic Malt (Briess) (20.0 SRM) |
Grain |
6 |
8.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
7 |
8.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
8 |
4.00 oz |
Black Malt - 2-Row (Briess) (500.0 SRM) |
Grain |
9 |
4.00 oz |
Caramel Malt - 120L (Briess) (120.0 SRM) |
Grain |
10 |
4.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
11 |
1.20 oz |
Magnum [12.0%] - Boil 75 min |
Hops |
12 |
0.80 oz |
Perle [8.0%] - Boil 75 min |
Hops |
13 |
0.80 oz |
Styrian Goldings [5.4%] - Boil 75 min |
Hops |
14 |
0.18 oz |
Centennial [10.0%] - Boil 15 min |
Hops |
15 |
0.43 oz |
Styrian Goldings [5.4%] - Boil 0 min |
Hops |
16 |
0.43 oz |
Willamette [5.5%] - Boil 0 min |
Hops |
17 |
0.30 oz |
Palisade [7.5%] - Boil 0 min |
Hops |
18 |
1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
19 |
Notes
Recipe Type: All Grain
Yeast: WLP001 or Wyeast 1056
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.104
Final Gravity: 1.028
Boiling Time (Minutes): 75
Primary Fermentation (# of Days & Temp): 3 weeks @ 68F
Secondary Fermentation (# of Days & Temp): 5-6 months
Tasting Notes: Have not brewed this yet, but the reputation speaks for itself.
Here's what Todd Mott, Head Brewer, from The Portsmouth Brewery sent me:
" I will give you #s for a full mash and a partial mash, since it is pretty much impossible to brew Kate with an all extract recipe.
When we brew a batch of Kate we use 77% Pale malt, 2% Crystal 45, 1% Caramel 120, 1% Chocolate malt,1% Black malt, 3% Carafa DH# 3 (Weyerman),3.5% Wheat malt 3.5% Flaked Barley, 2% Roasted malt,3.5% Special B, 2.5% Aromatic. We dough in at 166 to stabilize the mash at 149 degrees F. Saccrification rest for 45 min. or until conversion occurs. Vorlauff (recirculate) 'til clarified and run off. Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity. Yea it's big.... but we like it like that!! (So you are going to need to use your mash tun efficiency to figure out how many pounds of malt you are going to need in total. But to tell you the truth when you get to this thick of a mash your efficiency is going to drop 3-4%).
Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.This Recipe Has Not Been Rated