I tried the Chocolate Oak Aged Yeti for the first time a few months ago and ever since have wanted to come up with a clone recipe (all-grain) for it. I've got a basic recipe and some info from Great Divide, but there are still some things I'm looking for advice on and figured I would share what I've got so far and open the topic up for discussion. So here it is.....
Great Divide Yeti Imperial Stout Clone Recipe - 5 Gallon, All-Grain (BYO magazine December 2006)
OG = 1.090
FG = 1.018
IBU = 75
SRM = 98
ABV = 9.3%
- 16 lb. Rahr 2-row
- 1 lb. Crystal Malt (120 L)
- 12 oz. Chocolate Malt
- 12 oz. Black Patent Malt
- 10 oz. Roasted Barley
- 8 oz. Flaked Wheat
- 8 oz. Flaked Rye
- 1.25 oz. Chinook pellet hops (60 min.)
- ½ oz. Chinook pellet hops (30 min.)
- ½ oz. Centennial pellet hops (15 min.)
- ½ oz. Centennial pellet hops (5 min.)
- Wyeast 1056 American Ale Yeast
- Mash @ 150 Degrees F
- Boil for 60 minutes
- Ferment @ 70 Degrees F
and here is some information I got when I emailed the brewery asking about this beer....
"As far as recipe information, I’m not allowed to say much. I can say that the brewers add cayenne, cocoa nibs and French and American oak chips after fermentation and then taste it occasionally until it was the right amount of “chocolatiness” at which point they removed the nibs. I know, tough job. This was about 2 weeks. They then left the oak in there for 5 weeks. Hope that helps!"
So that's what I have so far, in my mind the biggest things still in question are:
How much cayenne?
How much cocoa nibs?
How much oak chips?
What is the ratio of French to American oak chips?
Any suggestions? Let me know what you think!
Great Divide Yeti Imperial Stout Clone Recipe - 5 Gallon, All-Grain (BYO magazine December 2006)
OG = 1.090
FG = 1.018
IBU = 75
SRM = 98
ABV = 9.3%
- 16 lb. Rahr 2-row
- 1 lb. Crystal Malt (120 L)
- 12 oz. Chocolate Malt
- 12 oz. Black Patent Malt
- 10 oz. Roasted Barley
- 8 oz. Flaked Wheat
- 8 oz. Flaked Rye
- 1.25 oz. Chinook pellet hops (60 min.)
- ½ oz. Chinook pellet hops (30 min.)
- ½ oz. Centennial pellet hops (15 min.)
- ½ oz. Centennial pellet hops (5 min.)
- Wyeast 1056 American Ale Yeast
- Mash @ 150 Degrees F
- Boil for 60 minutes
- Ferment @ 70 Degrees F
and here is some information I got when I emailed the brewery asking about this beer....
"As far as recipe information, I’m not allowed to say much. I can say that the brewers add cayenne, cocoa nibs and French and American oak chips after fermentation and then taste it occasionally until it was the right amount of “chocolatiness” at which point they removed the nibs. I know, tough job. This was about 2 weeks. They then left the oak in there for 5 weeks. Hope that helps!"
So that's what I have so far, in my mind the biggest things still in question are:
How much cayenne?
How much cocoa nibs?
How much oak chips?
What is the ratio of French to American oak chips?
Any suggestions? Let me know what you think!