Wednesday, June 8, 2011

Kate The Great Clone

Kate The Great Clone
Imperial Stout


Type: All Grain
Date: 6/11/2011
Batch Size: 6.00 gal
Brewer: Chris Lewis
Boil Size: 6.87 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:
Amount Item Type % or IBU
19 lbs 4.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 76.22 %
14.1 oz Barley, Flaked (1.7 SRM) Grain 3.48 %
14.1 oz Special B Malt (180.0 SRM) Grain 3.48 %
14.1 oz White Wheat Malt (2.4 SRM) Grain 3.48 %
12.0 oz Carafa III (525.0 SRM) Grain 2.96 %
10.1 oz Aromatic Malt (26.0 SRM) Grain 2.49 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 1.97 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.97 %
8.0 oz Roasted Barley (300.0 SRM) Grain 1.97 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 0.99 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 0.99 %
1.50 oz Magnum [14.00 %] (60 min) Hops 37.0 IBU
1.00 oz Pearle [8.00 %] (60 min) Hops 14.1 IBU
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 9.5 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 1.9 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Beer Profile
Est Original Gravity: 1.119 SG
Measured Original Gravity: 1.119 SG
Est Final Gravity: 1.026 SG Measured Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 12.35 % Actual Alcohol by Vol: 12.26 %
Bitterness: 62.5 IBU Calories: 571 cal/pint
Est Color: 54.8 SRM Color:
Mash Profile
Mash Name: My Mash Total Grain Weight: 25.32 lb
Sparge Water: 0.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
My Mash
Step Time Name Description Step Temp
65 min Mash in Add 37.98 qt of water and heat to 149.0 F over 20 min 149.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 140.0 days
Storage Temperature: 52.0 F
Kate the Great Clone recipe gathered from various websites. Personally I have never had the original, so a side by side comparison is next to impossible. I am also expecting my brewhouse efficiency to drop 8% due to the high grain bill. Planning on adding Table Sugar to make up for any loss. Also, for the aging...I will have Oak Chips in a port solution for a month until I transfer them into the keg. Storing it over 5.5. months. I will store it until the taste is right then serve on tap.
Created with BeerSmith

NOTE:  This is the recipe that I found to be the "Correct" one.  Due to hop issues the one I brewed is HERE


  1. Sounds interesting! Never heard of Kate the Great, but looking for to trying yours 6 months from now!

  2. Tasting this beer inspired me to brew my own clone. It was really informative to taste the two of them side-by-side the other day. With that said, I have some tasting notes for you:

    A: Roasted and boozy but not overpowering. Vanilla and toast from the oak prominent and pleasant in the nose.

    A: Very dark, almost opaque with a tease of red if you look at it just right. Beautiful off-white carbonation ring. Perfectly carbonated.

    F: Big flavor of roasted malt and smooth wood with some dark fruit and spice, even licorice. Alcohol apparent but not overpowering. Dry for the style.

    M: Medium-light body (due to low FG?) with some alcohol bite.

    I'm a big fan of this beer and it masks its high alcohol very well with some really complex and interesting flavors. It has more complexity and more bigger flavors than mine, perhaps from it's extended contact with the oak, and different flavors are teased out of it every time I taste it.

    Time to rebrew!


Thanks for Commenting, Prost!