December 28th, 2014 - Yeti Imperial Stout (clone)

Slightly Confused Brewing Company

Yeti Imperial Stout, Great Divide Brewing (clone)

Batch 38

Ingredients:

15.25 lbs (6.9 kg) American 2-row malt

1.0 lb (0.45 kg) crystal malt (120 °L)

12 oz. (0.34 kg) chocolate malt

12 oz. (0.34 kg) black patent malt

10 oz. (0.28 kg) roasted barley

8.0 oz. (0.23 kg) flaked wheat

8.0 oz. (0.23 kg) flaked rye

14.3 AAU Chinook hops (60 min) (1.1 oz./31 g of 13% alpha acids)

7.2 AAU Chinook hops (30 min) (0.55 oz./16 g of 13% alpha acids)

5.3 AAU Centennial hops (15 min) (0.50 oz./14 g of 10.5% alpha acids)

0.5 oz. (14 g) Centennial hops (5 min)

California Ale Yeast WLP 001

-- Via 4 L starter (recycle #2)

Stats:

OG: 1.090 (estimated); 1.082 (measured)

FG: 1.018(estimated); 1.014 (measured)

ABV: 9.3% (estimated); 8.9%(measured)

Brewing Steps:

• Heated 6 gallons of water to a strike temperature of approximately 162 degrees
• Target mash temperature 150; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added to mash tun (water, then grains)
• Mashed 75 minutes (stirred at 15' and 50')
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Sparged with 3.5 gallons (3.6 per SpargePal)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• One pitcher left over after
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2-3 weeks then rack to secondary
• Plan for at least 3-4 weeks in secondary prior to kegging

Notes:

-Maybe a little over on final volume. Maybe boil wasn't vigorous enough to lead to an "average" amount of boil off?
-Put into secondary on 1/19/15; gravity 1.019
-Kegged 4/23/15

Great Divide Yeti Imperial Stout Clone:

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