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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 am 10:05am
1.0/5.0 1 rating
Ingredients (All Grain, 6.25 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
Chinook
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
Warrior®
New hop with much potential. Very stable.
- .5 oz
Centennial - 8.7 AA% pellets; boiled 15 min
Centennial
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
Centennial
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
Chinook
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
Warrior®
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)
AllFloc
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!
Notes
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 | |
Discussion
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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