Yeti Kloon
Imperial Stout


Type: All Grain

Date: 10/8/2011

Batch Size: 29.00 L

Brewer: Jurgen
Boil Size: 34.00 L Asst Brewer: Fred
Boil Time: 60 min Equipment: Keg kettle & Igloo Cubes
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 61.00
Taste Notes:


Amount Item Type % or IBU
12.00 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 85.11 %
1.00 kg Wheat, Flaked (3.2 EBC) Grain 7.09 %
0.50 kg Roasted Barley (591.0 EBC) Grain 3.55 %
0.30 kg Black (Patent) Malt (985.0 EBC) Grain 2.13 %
0.30 kg Chocolate Malt (689.5 EBC) Grain 2.13 %
200.00 gm Schijndelse Kerkhofhop [3.50 %] (60 min) Hops 57.8 IBU
75.00 gm Centennial [10.00 %] (15 min) Hops 18.3 IBU
75.00 gm Centennial [10.00 %] (5 min) Hops 11.5 IBU
4.50 gm Irish Moss (Boil 10.0 min) Misc
4 Pkgs American Ale (Safale #S-05) Yeast-Ale


Beer Profile

Est Original Gravity: 1.088 SG

Measured Original Gravity: 1.087 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.59 % Actual Alcohol by Vol: 8.78 %
Bitterness: 87.6 IBU Calories: 850 cal/l
Est Color: 80.1 EBC Color:

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 14.10 kg
Sparge Water: 24.11 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 25.01 L of water at 77.8 C 67.0 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.0
Pressure/Weight: 66.5 KPA Carbonation Used: -
Keg/Bottling Temperature: 8.0 C Age for: 14.0 days
Storage Temperature: 15.0 C  


The hops are too much I think. They mention 75 IBUs so trimmed to that.
Also trimmed down the black grains from 680 g (3/4 #) to 150 gram (Black Patent Malt & Chocolate).
Additional info taken from 'The best of brew your own' 250 classic clone recipes. Editor Chris Colby.

Mashed in with 25L of 77C for target 66C.
First runnings had an OG of 1.104 which is pretty low for the overall target to be 1.095. Sparged with 0.5L/min. At 25L of the 34L the density was already 14.8 Bx (1.060).
Hop weights 2.9 kg wet afterwards. And less than 0.5L as dead space in lauter/boiler tun. Spargewater was only 75C at first and about 65C for the second part.
The yeast was rehydrated with 4 packages to 0.4L at 25C 2 hours before pitching with pinching a bit of wort to it as a teaser. Fermentatation started only after 6 hours. Hystery set to 20-21C (at fermentor) for cooling to a minimum of 15C. The fermentor was the 0.5 hL plastic Nalgene container.

Created by Dodo