December 12th, 2015 - Yeti Imperial Stout (clone)

Slightly Confused Brewing Company

Yeti Imperial Stout, Great Divide Brewing (clone)

Batch 55

Also batch #38, December 2014

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); 1.084 (measured)

FG: 1.018(estimated); 1.014 (measured)

ABV: 9.3% (estimated); 9.2% (measured)

Brewing Steps:

• Heated 6 gallons of water to a strike temperature of approximately 164 degrees
• Target mash temperature 150; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• ADDED 2 degrees to estimated strike temperature
• Added to mash tun (water, then grains)
• Mashed 75 minutes (stirred at 40')
• Final temperature maybe a little low (148-149)
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Final volume 3 g into bucket
• 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?)
• Has 0.5 - 0.75 g left over
• Probably should sparge 3 - 3.25 g (instead of 3.5)
• 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:

-Pitched yeast 12/15/15
-Used FastFermenter in garage for fermentation and secondary (worked great)
-Kegged 5/22

Great Divide Yeti Imperial Stout Clone:

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