Yeti Clone - Beer Recipe - Brewer's Friend

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Yeti Clone

331 calories 34 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TEB@HBT
Calories: 331 calories (Per 12oz)
Carbs: 34 g (Per 12oz)
Created: Tuesday January 30th 2018
1.099
1.025
9.7%
73.0
44.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.33 lb American - Pale 2-Row16.33 lb Pale 2-Row 37 1.8 83.4%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 3.8%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2.6%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.6%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.6%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 2.6%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 2.6%
19.58 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 40.97 35.7%
0.60 oz Chinook0.6 oz Chinook Hops Pellet 13 Boil 30 min 18.89 21.4%
0.60 oz Centennial0.6 oz Centennial Hops Pellet 10 Boil 15 min 9.38 21.4%
0.60 oz Centennial0.6 oz Centennial Hops Pellet 10 Boil 5 min 3.77 21.4%
2.80 oz / $ 0.00
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 557 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 149 °F 90 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 6.85 27.4  
Mash volume with grains 8.42 33.7  
Grain absorption losses -2.45 -9.8  
Remaining sparge water volume (equipment estimates 2.45 g | 9.8 qt) 2.84 11.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.7 38.8
Equipment Profile Used: System Default
 
Notes

Ferm at 64f for two days, then ramp up ferm to 66-67f until krausen drops, then ferment at 70f for 2 weeks for two weeks to clean up. Consider rack to secondary for 2-3 weeks.

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  • Last Updated: 2018-01-30 03:07 UTC