The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Yeti Clone

This was adjusted from a recipe found on the web to our own batch size, efficiency and hop AA. Planning to brew early Feb '08 and oak age.

Brewer: Ninth Avenue Email: -
Beer: Yeti Clone Style: Imperial Stout
Type: All grain Size: 6.0 gallons
Color:
256 HCU
Bitterness: 74 IBU
OG: 1.091 FG: 1.018
Alcohol: 9.4% v/v (7.4% w/w)
Water: Burton Salts or Gypsum
Grain: 20 lb. 0 oz. American 2-row
1 lb. 4 oz. American crystal 120L
1 lb. 0 oz. American chocolate
1 lb. 0 oz. American black patent
1 lb. 0 oz. Roasted barley
0 lb. 10 oz. Flaked rye
0 lb. 10 oz. Flaked wheat
Mash: 60% efficiency
Single-infusion mash at 152 degrees.
Boil: 60 minutes SG 1.078 7.0 gallons
yeast nutrient
Hops: 1.5 oz. Centennial (9.3% AA, 60 min.)
1.0 oz. Centennial (9.3% AA, 30 min.)
0.5 oz. Chinook (12.2% AA, 15 min.)
0.5 oz. Chinook (12.2% AA, 5 min.)
Yeast: A neutral American ale yeast like WY1056 is typically recommended for this style, but we are going to repitch some WY1028 into it and see how it goes.
Carbonation: plan to carbonate to 2.5 vol CO2 or so.

Recipe posted 01/06/08.