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Old 11-14-2009, 03:28 PM   #1
B_Dub
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Apr 2009
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I tried the Chocolate Oak Aged Yeti for the first time a few months ago and ever since have wanted to come up with a clone recipe (all-grain) for it. I've got a basic recipe and some info from Great Divide, but there are still some things I'm looking for advice on and figured I would share what I've got so far and open the topic up for discussion. So here it is.....

Great Divide Yeti Imperial Stout Clone Recipe - 5 Gallon, All-Grain (BYO magazine December 2006)

OG = 1.090
FG = 1.018
IBU = 75
SRM = 98
ABV = 9.3%

- 16 lb. Rahr 2-row
- 1 lb. Crystal Malt (120 L)
- 12 oz. Chocolate Malt
- 12 oz. Black Patent Malt
- 10 oz. Roasted Barley
- 8 oz. Flaked Wheat
- 8 oz. Flaked Rye
- 1.25 oz. Chinook pellet hops (60 min.)
- oz. Chinook pellet hops (30 min.)
- oz. Centennial pellet hops (15 min.)
- oz. Centennial pellet hops (5 min.)
- Wyeast 1056 American Ale Yeast

- Mash @ 150 Degrees F
- Boil for 60 minutes
- Ferment @ 70 Degrees F

and here is some information I got when I emailed the brewery asking about this beer....

"As far as recipe information, I’m not allowed to say much. I can say that the brewers add cayenne, cocoa nibs and French and American oak chips after fermentation and then taste it occasionally until it was the right amount of “chocolatiness” at which point they removed the nibs. I know, tough job. This was about 2 weeks. They then left the oak in there for 5 weeks. Hope that helps!"

So that's what I have so far, in my mind the biggest things still in question are:

How much cayenne?
How much cocoa nibs?
How much oak chips?
What is the ratio of French to American oak chips?

Any suggestions? Let me know what you think!


 
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Old 11-16-2009, 09:12 PM   #2
Oldsock
 
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Sounds like a fun project.

I have had better results with cocoa powder than cocoa nibs (nibs killed my head retention), but 6 oz in 5 gallons did give me a good chocolate flavor.

1-2 oz of oak (boiled for a few minutes to sanitize) is a good place to start. I would go with more American than French oak, the more vanilla character seems like it would go better with the chocolate.

Not sure about the cayenne, but I would go very easy on it (the beer doesn't have a lot of spice). Say 1/2 tsp added to the secondary.

I am about to do something similar, but I want more chile flavor so I am going with dried anchos which are much lower on the scoville scale. I am also going to add a vanilla bean and some cinnamon, and no oak.

Good luck, and welcome to the board.
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Old 11-16-2009, 11:12 PM   #3
B_Dub
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Apr 2009
Posts: 5

Oldsock,

Thanks for the response, this information should def. come in handy as I prepare to brew this beer. I will be sure to post my final recipe once it's brewed and will follow up with results once the beer is ready to drink (which I'm sure won't be for a while since I assume this beer will need considerable aging)

The beer you are about to brew sounds delicious, I'd be interested to hear how it turns out.

 
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Old 11-30-2009, 05:42 PM   #4
B_Dub
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Apr 2009
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Quote:
Originally Posted by Oldsock View Post
Sounds like a fun project.

I have had better results with cocoa powder than cocoa nibs (nibs killed my head retention), but 6 oz in 5 gallons did give me a good chocolate flavor.

1-2 oz of oak (boiled for a few minutes to sanitize) is a good place to start. I would go with more American than French oak, the more vanilla character seems like it would go better with the chocolate.

Not sure about the cayenne, but I would go very easy on it (the beer doesn't have a lot of spice). Say 1/2 tsp added to the secondary.

I am about to do something similar, but I want more chile flavor so I am going with dried anchos which are much lower on the scoville scale. I am also going to add a vanilla bean and some cinnamon, and no oak.

Good luck, and welcome to the board.

Should I use the cocoa powder in the boil or in the secondary?

 
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Old 11-30-2009, 06:23 PM   #5
Oldsock
 
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I make a paste with cocoa powder and enough hot water (~150-170 F) to cover. I let it stand for 5 minutes while the cocoa powder hydrates, then rack the beer into secondary on top of it. This method is easy (it is very hard to get cocoa powder to dissolve in cold liquids) and has given me the best chocolate flavor.

Mine is aging at the moment, tastes good after a week on the extras.
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Old 01-04-2011, 07:05 PM   #6
CaptKiRkLeS
 
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B Dub how did this recipe come out?
When did you add the cayenne, cocoa and oak?
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Old 01-04-2011, 07:18 PM   #7
B_Dub
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Apr 2009
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Quote:
Originally Posted by CaptKiRkLeS View Post
B Dub how did this recipe come out?
It turned out really good, it has changed a lot over time. I have been drinking one a month to guage how how much it changed over time and to determine when i thought it was in it's prime for drinking. I would say that after about 10 months it was finally in it's prime and it's closest tasting to the original (up until this point it was a little too oaky). All in all I am very happy with how it turned out, the only thing it is missing is that its body is a little light (although I only noticed this when I drank it side by side with the original). If I were to brew it again I also probably would have added just a dash more of the cayenne to give it a little more presence, but I was afraid of overdoing it at the time.

 
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Old 01-04-2011, 09:30 PM   #8
miked2024
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Oct 2010
Houston
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what was your final recipe? specifically the cayenne, cocoa and oak schedule.

thanks.

 
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Old 01-07-2011, 01:38 AM   #9
Newgene
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Dec 2010
Waveland, MS
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Quote:
Originally Posted by miked2024 View Post
what was your final recipe? specifically the cayenne, cocoa and oak schedule.

thanks.
I'd like to know as well.

 
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Old 01-09-2011, 06:13 AM   #10
Newgene
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Dec 2010
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I'm about to brew this in the next few days. I think I'm going to add 8 oz of cocoa, 1/2 tbsp cayenne, and then probably 8 oz of lactose.

I'm still debating the lactose. I would need to add it to the secondary or bb because I won't have it in time for the boil.

 
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