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Hairy Big Man (Yeti Clone)

Hairy Big Man (Yeti Clone)

Russian Imperial Stout • All Grain • 6.25 gal


Loose shot a Great Divide's Chocolate Oaked Yeti

July 29, 2012 at 10:05am

1.0/5.0 1 rating

Ingredients (All Grain6.25 gal)

  • 12 lbs Premium 2-Row Malt; Great Western

    Premium 2-Row Malt; Great Western

    Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.

  • 4 lbs Golden Promise Pale

    Golden Promise Pale

    An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.

  • .75 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • .875 lbs Pale Chocolate; Crisp

    Pale Chocolate; Crisp

    Roasted coffee flavor.

  • .75 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • .625 lbs Roast Barley; Crisp

    Roast Barley; Crisp

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • .75 lbs American Caramel 20°L

    American Caramel 20°L

    Provides color, body, and contributes to foam retention and beer stability.

  • .5 lbs Rye Flaked

    Rye Flaked

    Imparts a dry, crisp character. Use in rye beers.

  • .5 lbs Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • .5 oz Chinook - 11.4 AA% pellets; boiled 60 min


    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • .5 oz Warrior® - 19.7 AA% pellets; boiled 60 min


    New hop with much potential. Very stable.

  • .5 oz Centennial - 8.7 AA% pellets; boiled 15 min


    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • .5 oz Centennial - 8.7 AA% pellets; boiled 5 min


    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • .5 oz Chinook - 11.4 AA% pellets; boiled 15 min


    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • .5 oz Warrior® - 19.7 AA% pellets; boiled 15 min


    New hop with much potential. Very stable.

  • 1 tbsp 5.2 pH Stabilizer - (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • 1 ea AllFloc - (omitted from calculations)


    Enhanced Kappa Carrageenan reduces dosage rates and improves flocculation! For addition to the boiling kettle 15-20 minutes before the end of boil. Usage approx .4 - 1.2 oz. per 10 bbl. AllFloc is prized for its consistency and high potency. Results include improved hot and cold breaks, trub compaction, improved filtration, and some chillproofing.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • 8 oz Cocoa Powder - add to 8 oz water, cook at 160 for 15 minutes, add to secondary (omitted from calculations)

    Cocoa Powder

    Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.

  • .5 tsp Cayenne Pepper - cook with cocoa (omitted from calculations)

    Cayenne Pepper

    Cayenne Pepper is made from the dried pods of pungent chili peppers.

  • Danstar Nottingham

    Danstar Nottingham

    The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!


Added 1.5 tsb of calcium cloride and .25 tsp to 6 mash water (Denver - Foothills water) Single step infusion mash. stabilize at 151 ºF (67 ºC) for 60 minutes. Sparge slowly with 170 ºF (79 ºC) water. Planned on 90 minute boil but went longer to hit SP. Cool the wort to 65 ºF. Pitch yeast (~460 Billion cells, i.e. a big starter!) and aerate with O2 for 1.5 minutes. Ferm at 68 ºF Transfer to a carboy, and add the 1 oz oak spiral, cocoa slurry, and cayenne pepper. Remove oak after 3 weeks. Bottle condition, per what I've read, it will take awhile to mature (months).

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.094 1.075 - 1.115
Terminal Gravity: 1.028 1.018 - 1.030
Color: 35.2 SRM 30 - 40
Alcohol: 8.7% ABV 8% - 12%
Bitterness: 75.9 IBU 50 - 90



Still Aging

2012-10-30 12:25am

Bottled two weeks ago, after a month in the secondary. Attenuation was a little lower than I had hope for, FG was ~ 1.028. I did a single infusion at 151-152, probably try a step infusion next time (146 for 30 min, step to 156 for 30). I'll probably crack open the first bottle on Thanksgiving.


Tossed due to "white floaters"

2015-08-13 2:47pm

Lactic (?) contamination caused the batch to be undrinkable. Next time I'll soak the oak in vodka before adding it to the secondary.

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