Yeti on Untappd – Traditionally, Imperial Stouts, the biggest and boldest of all stouts, were brewed with massive amounts of roasted malts and hops, resulting in a velvety smooth but robust beer characterized by high alcohol content and extremely high hop bitterness. Meeting the challenge of this aggressive, challenging beer style, Great Divide’s Yeti Imperial Stout is an onslaught of the senses. An almost viscous, inky-black brew, Yeti opens with a massive, roasty, chocolate, coffee malt flavor that eventually gives way to rich toffee and burnt caramel notes. Packed with an enormous quantity of American hops, Yeti’s hop profile reveals a slightly citrusy, piney, and wonderfully dry hoppy finish.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 73.4 IBUs 78.3 EBC 1.090 1.019 9.4 %
Actuals 1.09 1.005 11.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Russian Imperial Stout 12 C 1.075 - 1.1 1.018 - 1.034 50 - 95 39.4 - 78.8 1.5 - 2.4 8 - 13 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 1.834 kg 84.32
Caramel/Crystal Malt -120L 68.9 g 3.17
Black (Patent) Malt 51.7 g 2.38
Chocolate Malt 51.7 g 2.38
Roasted Barley 51.7 g 2.38
Rye, Flaked (Briess) 58.5 g 2.69
Wheat, Flaked 58.3 g 2.68

Hops

Name Amount Time Use Form Alpha %
Chinook 7.7 g 60 min Boil Pellet 13
Chinook 3.9 g 30 min Boil Pellet 13
Centennial 3.5 g 15 min Boil Pellet 10
Centennial 3.5 g 5 min Boil Pellet 10

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 20°C - 22.78°C

Mash

Step Temperature Time
Mash In 66.67°C 60 min

Fermentation

Step Time Temperature
Primary 21 days 17.78°C
Aging 90 days 11.11°C

Notes

65c 90 min mash. 18c ferment. Let rise after 48 hours.