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North Coast Old Rasputin Russian Imperial Stout Clone

Old Rasputin is produced in the tradition of 18th century English brewers who supplied the court of Russia’s Catherine the Great. The Old Rasputin brand image is a drawing of Rasputin, a Russian peasant, mystical faith healer and a trusted friend to the family of Nicholas II, the last Tsar of Russia, with a phrase in Russian encircling it – A sincere friend is not born instantly.

Old Rasputin clone, found in July/August 2007 Zymurgy and created by Amahl Turczyn, is a huge, complex beer, heavy on flavor and aroma, with lots of warming alcohol. It will age well, but with lots of late hops, you may want to let it condition for only a month or so.

As with any high-gravity beer, pitch double the yeast you normally would – it’s a great beer to pitch the dregs of another beer into. The California ale yeast does very well with this beer, and can handle the extra-high gravity. The grain bitterness is controlled very well with the use of dark crystal and brown malts to temper the roast and chocolate. The first sip might not be too friendly, but sincere friends are not born instantly.

North Coast Old Rasputin Russian Imperial Stout Clone | Russian Imperial Stout

Ingredients

  • For 5 Gallons (19 L)
    • 14.0 lb (6.35 kg) pale two-row malt
    • 1.0 lb (0.45 kg) Carastan malt
    • 1.0 lb (0.45 kg) 120°L crystal malt
    • 0.5 lb (227 g) chocolate malt
    • 0.5 lb (227 g) brown malt
    • 0.25 lb (114 g) roast barley
    • 2.0 oz (56 g) Cluster pellet hops, 7% a.a. (60 min)
    • 1.0 oz (28 g) Northern Brewer pellet hops, 9% a.a. (2 min)
    • 1.0 oz (28 g) Centennial pellet hops, 10.5% a.a. (2 min)
    • American or California ale yeast

    Specifications

    • Original Gravity: 1.094
    • Final Gravity: 1.023
    • ABV: 9.3%
    • IBU: 43
    • SRM: 33

    Directions

    To brew the Old Rasputin Russian Imperial Stout clone, mash grains at 152°F (67°C) for 60 minutes. Mash out at 158°F (70°C) for 10 minutes. Sparge and proceed with boil, adding hops at specified intervals.

    Chill to 70°F (21°C), aerate or oxygenate well and pitch ale yeast slurry. Ferment at 68°F (20°C) until fermentation is complete.


    Partial Extract Option

    Substitute 9.9 lb (4.5 kg) light malt extract for the pale malt and increase Cluster hops to 2.75 oz (78 g). Steep crushed grains in 150°F (65.5°C) water for 30 minutes then sparge with 170°F (77°C) water. Add extract, bring to a boil and add hops at specified intervals.

     
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