Imperial Stout Recipe - Belgian Yeti

Recipe Info

Recipe Image

Belgian Yeti

by on
All Grain
2.5 Gallon(s)
4 Gallon(s)
60 min
65%
Yeti RIS but with Belgian yeast

Fermentables

83% - 2-Row - US
8
37
1
Mash
4% - Caramel/Crystal 120 - US
0.375
35
120
Mash
3% - Black Patent Malt - UK
0.25
25
500
Mash
3% - Chocolate Malt - US
0.25
34
350
Mash
3% - Roasted Barley - US
0.25
25
300
Mash
3% - Flaked Rye - US
0.25
36
2
Mash
3% - Flaked Wheat - US
0.25
35
2
Mash

Hops

Chinook
0.65
Pellet
Boil
60 min(s)
13
44.7
Chinook
0.35
Pellet
Boil
30 min(s)
13
18.5
Centennial
0.3125
Pellet
Boil
15 min(s)
10.5
8.6
Centennial
0.3125
Pellet
Boil
5 min(s)
10.5
3.5

Yeast

Fermentis Safbrew Abbaye
82%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Direct Heat
149
90 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Belgian Yeti
Imperial Stout
  • 2.50 Gallons Liters Batch Size
  • 4.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.090 OG
  • 1.016 FG
  • 75.2 IBU (tinseth) Bitterness
  • 0.83 BG:GU
  • 44.3° SRM Color
  • 65% Efficiency
  • 9.6% ABV Alcohol
  • 313 per 12oz Calories
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