Yeti 2016

All Grain Recipe

Submitted By: geirigusa (Shared)
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Batch Size: 6.34 galStyle: Russian Imperial Stout (12C)
Boil Size: 8.07 galStyle Guide: BJCP 1999
Color: 45.1 SRMEquipment: 1. Maltakur BIAB - 27L gerjun
Bitterness: 71.3 IBUsBoil Time: 60 min
Est OG: 1.090 (21.5° P)Mash Profile: BIAB, 66°C
Est FG: 1.018 SG (4.6° P)Fermentation: 1. Maltakur Single Stage
ABV: 9.5%Taste Rating: 35.0

Ingredients
Amount Name Type #
19 lbs 1.66 oz Pale Malt (Weyermann) (3.3 SRM) Grain 1
12.86 oz Caraaroma (Weyermann) (178.0 SRM) Grain 2
9.92 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 3
9.92 oz Carafa Special III (Weyermann) (470.0 SRM) Grain 4
9.92 oz Roasted Barley (300.0 SRM) Grain 5
9.92 oz Rye Malt (Weyermann) (3.0 SRM) Grain 6
9.55 oz Wheat, Flaked (1.6 SRM) Grain 7
1.41 oz Chinook [13.0%] - Boil 60 min Hops 8
0.71 oz Chinook [13.0%] - Boil 30 min Hops 9
0.71 oz Centennial [10.0%] - Boil 15 min Hops 10
1.00 Chiller (Boil 15 min) Misc 11
1.00 Whirlfloc Tablet (Boil 5 min) Misc 12
0.71 oz Centennial [10.0%] - Boil 5 min Hops 13
1.00 tsp Yeast Nutrient Boil (Boil 5 min) Misc 14
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 15

Notes

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

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