OFFICIAL Kate the Great Russian Imperial Stout Clone
Multiple - OFFICIAL Kate the Great Russian Imperial Stout Clone
Recipe Type: All Grain
Yeast: WLP001 or Wyeast 1056
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.104
Final Gravity: 1.028
Boiling Time (Minutes): 75
Primary Fermentation (# of Days & Temp): 3 weeks @ 68F
Secondary Fermentation (# of Days & Temp): 5-6 months
Tasting Notes: Have not brewed this yet, but the reputation speaks for itself.
Here's what Todd Mott, Head Brewer, from The Portsmouth Brewery sent me:
" I will give you #s for a full mash and a partial mash, since it is pretty much impossible to brew Kate with an all extract recipe.
When we brew a batch of Kate we use 77% Pale malt, 2% Crystal 45, 1% Caramel 120, 1% Chocolate malt,1% Black malt, 3% Carafa DH# 3 (Weyerman),3.5% Wheat malt 3.5% Flaked Barley, 2% Roasted malt,3.5% Special B, 2.5% Aromatic. We dough in at 166 to stabilize the mash at 149 degrees F. Saccrification rest for 45 min. or until conversion occurs. Vorlauff (recirculate) 'til clarified and run off. Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity. Yea it's big.... but we like it like that!! (So you are going to need to use your mash tun efficiency to figure out how many pounds of malt you are going to need in total. But to tell you the truth when you get to this thick of a mash your efficiency is going to drop 3-4%).
Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.
Now, if you brew a partial mash, use 9#s Pale malt extract and 2# amber malt extract. Add to your brewing liquor and bring to 150 degrees. Add your specialty grains that have been lightly crushed. Add the crushed grains into a muslin sack consisting of 1# 45 Crystal malt,1/2# 120 caramel malt,1/4# chocolate malt,1/4# black malt,1/2# carafa malt,1.25#s wheat malt,1.5#s flaked barley, 1/2# roasted barley,1/2# special B and 1/2# aromatic. Steep the specialties in the 150 degree liquor for 45 mins. Remove the sack from your kettle and let the gains drip dry over the kettle as you bring the brewing liquor to a boil. Then add your Malt Extract (off the flame of course so not to scorch it), 18-20#'s of it should give you enough fermentables. Once you hit a boil add the hops as above and cool and ferment as above.
Good luck. Hope this helps Cheers! Tod Mott"
If you are not familiar with this beer, it is Portsmouth's most popular and currently brewed only once a year to fill 10 barrels - half goes on tap, half fills 900 bottles. It is definitely amongst the "celebrity" beers out there, and near impossible to get. Enjoy the recipe and hopefully we'll have a few successful clones to talk about later this year.
I find this interesting. When all the hype with this beer was going on after Rate beer rated it #1 in the country and #2 in the world I think, I remember reading Tod wouldn't give out the recipe because he said there were plenty of RIS out there already.
Whether or not this can recreate KTG ( never had it so I can't tell ), it sure does look like a great recipe. Thanks for posting.
Sweet...Thanks!!!! I would rather brew this at home than stand in a line at 4am in sub zero temps to get 2 glasses at the brewery, and only 2...if your lucky enought to take any home home. :mug:
Thanks for posting. I've been contemplating taking a day off to go buy tickets for the next KTG release ( their selling scratch tickets that guarantee you a bottle if you have a winner ) but just not sure I'm up for the crowds.
Yeah I have a buddy in Vermont who is going down to try to get bottles...a bit too far of a hike from Cincinnati for me though. Good luck!
have you calculated the grain weights?
This is moved out of the database, until somebody brews it and provides tasting notes.
These are the numbers I got out of BeerSmith for a 5.5 gal batch......if someone wouldn't mind double checking that would be awesome.
OG:1.104 @ 70% efficiency
Amount Item Type %
17.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 77.0 %
0.80 lb Barley, Flaked (1.7 SRM) Grain 3.5 %
0.80 lb Special B Malt (180.0 SRM) Grain 3.5 %
0.80 lb Wheat Malt, Dark (9.0 SRM) Grain 3.5 %
0.70 lb Carafa III (525.0 SRM) Grain 3.0 %
0.60 lb Aromatic Malt (26.0 SRM) Grain 2.5 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.0 %
0.50 lb Roasted Barley (300.0 SRM) Grain 2.0 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.0 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.0 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.0 %
1.2 oz Magnum [14.00%] (75 min) Hops 38.1 IBU
0.80 oz Pearle [8.00%] (75 min) Hops 15.0 IBU
0.80 oz Styrian Goldings [5.40%] (75 min) Hops 10.0 IBU
0.18 oz Centennial [10.00%] (15 min) Hops 2.0 IBU
0.30 oz Palisade [7.50%] (0 min) Hops - 1.0 IBU
0.43 oz Styrian Goldings [5.40%] (0 min) Hops - 1.0 IBU
0.43 oz Williamette [5.50%] (0 min) Hops - 1.0 IBU
That's a hell of a recipe. Big and complex. I guess the beer is, too, no? I don't think I've ever heard of the brewery (I'm pretty certain they don't distribute to OH, or not this beer, anyway). Has anyone tried making this yet?
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