Oak-Aged Yeti Imperial Stout Clone

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 90 min 59.9 IBUs 48.3 SRM 1.103 1.029 9.9 %
Actuals 1.102 1.028 9.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Imperial Stout 20 C 1.075 - 1.115 1.018 - 1.03 50 - 90 30 - 40 2.2 - 2.8 8 - 12 %

Fermentables

Name Amount %
2-Row - US 16 lbs 79.6
Caramel/Crystal 120 - US 1 lbs 4.98
Black Patent Malt - UK 12 oz 3.73
Chocolate Malt - US 12 oz 3.73
Roasted Barley - US 9.6 oz 2.99
Flaked Rye - US 8 oz 2.49
Flaked Wheat - US 8 oz 2.49

Hops

Name Amount Time Use Form Alpha %
Chinook 35.4 g 60 min Boil Pellet 13
Chinook 14.2 g 30 min Boil Pellet 13
Centennial 14.2 g 15 min Boil Pellet 10.5
Centennial 14.2 g 5 min Boil Pellet 10.5

Miscs

Name Amount Time Use Type
Yeast Nutrient 0.33 oz 0 min Boil Other
Cocoa Nibs 6.00 oz 14 days Secondary Spice
Cayenne Pepper 0.50 oz 14 days Secondary Spice
Cinnamon Stick 0.20 oz 14 days Secondary Spice

Yeast

Name Lab Attenuation Temperature
Wyeast American Ale 1056 75% 64°F - 69°F

Mash

Step Temperature Time
Mash In 156°F 45 min

Fermentation

Step Time Temperature
Primary 10 days 65°F
Secondary 10 days 65°F
Aging 7 days 65°F

Notes

This recipe was exported from http://brewgr.com.