Kait is Great (Kate the Great Clone) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Kait is Great (Kate the Great Clone)

306 calories 29.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Todd Mott
Calories: 306 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)
Created: Wednesday September 9th 2015
1.092
1.021
9.4%
65.0
44.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.40 lb American - Pale 2-Row15.4 lb Pale 2-Row 37 1.8 77%
0.40 lb United Kingdom - Crystal 45L0.4 lb Crystal 45L 34 45 2%
0.20 lb American - Caramel / Crystal 120L0.2 lb Caramel / Crystal 120L 33 120 1%
0.20 lb American - Chocolate0.2 lb Chocolate 29 350 1%
0.20 lb American - Black Malt0.2 lb Black Malt 28 500 1%
0.60 lb German - Carafa III0.6 lb Carafa III 32 535 3%
0.70 lb American - Wheat0.7 lb Wheat 38 1.8 3.5%
0.70 lb Flaked Barley0.7 lb Flaked Barley 32 2.2 3.5%
0.40 lb American - Roasted Barley0.4 lb Roasted Barley 33 300 2%
0.70 lb Belgian - Special B0.7 lb Special B 34 115 3.5%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 2.5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Magnum0.8 oz Magnum Hops Pellet 15 Boil 75 min 37 21.6%
0.60 oz Styrian Goldings0.6 oz Styrian Goldings Hops Pellet 5.5 Boil 75 min 10.17 16.2%
0.60 oz Perle0.6 oz Perle Hops Pellet 8.2 Boil 75 min 15.17 16.2%
0.20 oz Centennial0.2 oz Centennial Hops Leaf/Whole 10 Boil 15 min 2.66 5.4%
0.50 oz Palisade0.5 oz Palisade Hops Pellet 7.5 Whirlpool at 180 °F 0 min 13.5%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Whirlpool at 180 °F 0 min 13.5%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Whirlpool at 180 °F 0 min 13.5%
3.70 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.75 35  
Mash volume with grains 10.35 41.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 1.51 g | 6.1 qt) 1.5 6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5.5 22  
Total: 10.25 41
Equipment Profile Used: System Default
 
Notes

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.

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.

Last Updated and Sharing
 
733
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-09-09 17:15 UTC