Monday, June 13, 2011

Kate the Great "Lewys Version"

Kate The Great, Clone Lewys Version
Russian Imperial Stout


Type: All Grain
Date: 6/11/2011
Batch Size: 6.00 gal
Brewer: Chris Lewis
Boil Size: 6.87 gal Asst Brewer: Danny Schroeder
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 46 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 70.13 %
14.1 oz Barley, Flaked (1.7 SRM) Grain 3.20 %
14.1 oz Special B Malt (180.0 SRM) Grain 3.20 %
14.1 oz White Wheat Malt (2.4 SRM) Grain 3.20 %
12.0 oz Carafa III (525.0 SRM) Grain 2.73 %
10.1 oz Aromatic Malt (26.0 SRM) Grain 2.29 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 1.82 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.82 %
8.0 oz Roasted Barley (300.0 SRM) Grain 1.82 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 0.91 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 0.91 %
1.50 oz Chinook [13.00 %] (60 min) Hops 30.1 IBU
2.00 oz Saaz [4.00 %] (60 min) Hops 12.3 IBU
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 8.3 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 1.7 IBU
2 lbs 3.2 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.99 %
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Beer Profile
Est Original Gravity: 1.136 SG
Measured Original Gravity: 1.100 SG
Est Final Gravity: 1.029 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 14.18 % Actual Alcohol by Vol: 11.82 %
Bitterness: 52.5 IBU Calories: 461 cal/pint
Est Color: 54.9 SRM Color:

Mash Profile
Mash Name: My Mash Total Grain Weight: 25.32 lb

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

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 effentcy to drop 8% due to the high grain bill. Planning on adding Table Sugar to make up for any loss.

For the aging...I put Oak Chips in a Bourbon solution for about month as a "presoak".  When I added them to the keg I poured out any excess Bourbon.  Granted some got it but that was not my intent.  I stored the keg with the chips for over 6 months.

I will store it until the taste is right then serve on tap and in bottles.  I changed the bittering hops due to what I had on hand.

Created with BeerSmith

This is my final recipe.  For the "Correct" copy of this recipe click here for the original recipe off Homebrew Talk.  

Update #1

Today (Dec 13, 2011)  I bottled half this beer and kegged the other half.  After about 6 months on the oak cubes.  For the priming sugar, I used 1/3 cup of table sugar.  The kegged 1/2 will be served by CO2.

Update #2

The beer is on draft at the house and with only 2.5 gallons I'm sure it will go quick.  The other 12, 22 oz bottles are carbing and will be stuffed away for something special.  To read the final review Click HERE.

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