Article, Recipe

Old Rasputin Imperial Stout Clone – Beer Recipe

A take on a classic stout, hope you enjoy it as much as I did.

Recipe Specifications
————————–
Batch Size: 5.00 gal
Boil Size: 4.00 gal
Estimated OG: 1.091 SG
Estimated Color: 39.1 SRM
Estimated IBU: 53.5 IBU
Boil Time: 60 Minutes

Ingredients:
————
Amount Item Type % or IBU
12.25 lb Pale Liquid Extract (8.0 SRM) Extract 79.03 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.45 %
0.50 lb Brown Malt (65.0 SRM) Grain 3.23 %
0.50 lb Caramel/Crystal Malt – 20L (20.0 SRM) Grain 3.23 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.23 %
0.44 lb Caramel/Crystal Malt – 40L (40.0 SRM) Grain 2.84 %
0.25 lb Black Barley (Stout) (500.0 SRM) Grain 1.61 %
0.06 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 0.39 %
3.00 oz Cluster [7.90 %] (60 min) Hops 43.7 IBU
0.50 oz Northern Brewer [8.50 %] (60 min) Hops 7.8 IBU
0.50 oz Northern Brewer [8.50 %] (2 min) Hops 0.7 IBU
1.00 oz Centennial [8.50 %] (2 min) Hops 1.3 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [2liter yeast starter on stir plate]

Step by Step
Steep the crushed malts in three gallons of water at 150° F for 30 minutes. Remove the grains from the wort, add malt syrup and bring to a boil. Add the Cluster (bittering) hops and Irish moss and boil for 60 minutes. Add the aroma hops (Northern Brewer and Centennial) for the last two minutes of the boil. When you are done boiling, strain out the hops and add the wort to two gallons cool water in a sanitary fermenter. Top the fermenter off with cool water to 5 gallons. Cool the wort to 80° F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours tó~ 68-70° F, and ferment for 10 to 14 days. Bottle your beer, age for two to three weeks and enjoy!

 

Leave a Reply