Yeti Kloon

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:

Ingredients

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:

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

Notes

From: http://www.brew365.com/beer_great_divide_yeti_stout.php
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