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KtG Klone

351 calories 35.6 g 12 oz
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Efficiency: 80% (brew house)
Source: From an interview with Tod Mott
Calories: 351 calories (Per 12oz)
Carbs: 35.6 g (Per 12oz)
Created Friday February 22nd 2013
1.105
1.026
11.5%
71.9
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.13 lb American - Pale 2-Row18.125 lb Pale 2-Row 37 1.8 76.9%
13 oz American - Wheat13 oz Wheat 38 1.8 3.4%
13 oz Belgian - Special B13 oz Special B 34 115 3.4%
13 oz Flaked Barley13 oz Flaked Barley 32 2.2 3.4%
11 oz German - Carafa III11 oz Carafa III 32 535 2.9%
9 oz Belgian - Aromatic9 oz Aromatic 33 38 2.4%
8 oz United Kingdom - Crystal 45L8 oz Crystal 45L 34 45 2.1%
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley 29 550 2.1%
4 oz American - Black Malt4 oz Black Malt 28 500 1.1%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 1.1%
4 oz United Kingdom - Chocolate4 oz Chocolate 34 425 1.1%
377 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Magnum1.25 oz Magnum Hops Pellet 15 Boil 60 min 39.99 19.2%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 11.73 15.4%
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 17.49 15.4%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Aroma 15 min 2.65 3.8%
1 oz Palisade1 oz Palisade Hops Pellet 7.5 Aroma 0 min 15.4%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Aroma 0 min 15.4%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Aroma 0 min 15.4%
6.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
29.45 Update the temperature to your system. Temperature 149 °F 60 min
 
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:
1.25 (M cells / ml / ° P) 764 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

This recipe was taken from an interview with Tod Mott - the creator of Kate the Great.
"I will give you #s for a full mash and a partial mash, since it is pretty much impossible to brew Kate with an all extract recipe.

When we brew a batch of Kate we use 77% Pale malt, 2% Crystal 45, 1% Caramel 120, 1% Chocolate malt,1% Black malt, 3% Carafa DH# 3 (Weyerman),3.5% Wheat malt 3.5% Flaked Barley, 2% Roasted malt,3.5% Special B, 2.5% Aromatic. 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. Yea it's big.... but we like it like that!! (So you are going to need to use your mash tun efficiency to figure out how many pounds of malt you are going to need in total. But to tell you the truth when you get to this thick of a mash your efficiency is going to drop 3-4%).

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.

Now, if you brew a partial mash, use 9#s Pale malt extract and 2# amber malt extract. Add to your brewing liquor and bring to 150 degrees. Add your specialty grains that have been lightly crushed. Add the crushed grains into a muslin sack consisting of 1# 45 Crystal malt,1/2# 120 caramel malt,1/4# chocolate malt,1/4# black malt,1/2# carafa malt,1.25#s wheat malt,1.5#s flaked barley, 1/2# roasted barley,1/2# special B and 1/2# aromatic. Steep the specialties in the 150 degree liquor for 45 mins. Remove the sack from your kettle and let the gains drip dry over the kettle as you bring the brewing liquor to a boil. Then add your Malt Extract (off the flame of course so not to scorch it), 18-20#'s of it should give you enough fermentables. Once you hit a boil add the hops as above and cool and ferment as above.

Good luck. Hope this helps Cheers!
Tod Mott"

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  • Last Updated: 2013-02-23 01:13 UTC
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