Yeti Imperial Stout (Great Divide Clone) - Beer Recipe - Brewer's Friend

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Yeti Imperial Stout (Great Divide Clone)

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 37.98 liters
Post Boil Size: 30.47 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BYO Magazine
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Thursday November 5th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.90 kg US - Pale 2-Row7.9 kg Pale 2-Row 37 1.8 79%
0.50 kg American - Caramel / Crystal 120L0.5 kg Caramel / Crystal 120L 33 120 5%
0.40 kg American - Chocolate0.4 kg Chocolate 29 350 4%
0.40 kg United Kingdom - Black Patent0.4 kg Black Patent 27 525 4%
300 g American - Roasted Barley300 g Roasted Barley 33 300 3%
250 g Flaked Wheat250 g Flaked Wheat 34 2 2.5%
250 g Flaked Rye250 g Flaked Rye 36 2.8 2.5%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Chinook40 g Chinook Hops Pellet 13 Boil 60 min 44.05 42.1%
25 g Chinook25 g Chinook Hops Pellet 13 Boil 30 min 21.16 26.3%
15 g Centennial15 g Centennial Hops Pellet 10.5 Boil 15 min 6.62 15.8%
15 g Centennial15 g Centennial Hops Pellet 10.5 Boil 5 min 2.66 15.8%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 g Wyeast - Beer Nutrient $ 0.20 / g
$ 0.45 		Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
7 g Gypsum $ 0.02 / g
$ 0.14 		Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) $ 0.02 / g
$ 0.04 		Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
$ 0.63
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
21.1 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 188 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.36 bar       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Strike 69 °C 66 °C 60 min
15 L Sparge 76 °C 76 °C 45 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 12.9 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 38
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 23 L) 30.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30.5 L) 23
Total: 48.9  
Equipment Profile Used: System Default
 
Notes

Mash 60m at 150

Ferment for 2 weeks primary + 4 weeks secondary.
Condition at least 2 months before drinking.

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  • Last Updated: 2020-11-06 04:34 UTC