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My Old Rasputin Clone

My Old Rasputin Clone

Russian Imperial Stout • All Grain • 19.50 L

bear2bear

My first try to brew a typical Russian Imperial Stout. Actually, I do not know the original. I just wanted to brew a typical Russian Imperial Stout, and researched recipes on the net, and adjusted them for my convenience. The grains and adjuncts, only 40g of which were used, were left-overs of the previous recipes, and were added only for the purpose of avoiding wastes. You may wanna eliminate them. (Using oats may be a good idea, though. )

June 22, 2009  01:09pm

5.0/5.0 1 rating

Ingredients (All Grain19.50 L)

  • 6.8 kg Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 0.45 kg Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.45 kg Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 0.23 kg Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 0.23 kg Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 0.23 kg English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 0.04 kg German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 0.04 kg Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 0.04 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 42 g Galena - 13.0 AA% pellets; boiled 60 min

    Galena

    Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.

  • 28 g Fuggle - 4.8 AA% pellets; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 14 g Fuggle - 4.8 AA% pellets; boiled 1 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 tsp Irish Moss (15min. boil) - (omitted from calculations)

    Irish Moss (15min. boil)

  • 1 tsp Gypsum (at boil. ) - (omitted from calculations)

    Gypsum (at boil. )

  • Fermentis S-33 Safbrew S-33

    Fermentis S-33 Safbrew S-33

    A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Infusion mashing with a protein rest. A part of the Crystal 10L (170g) were subsituted with the self-toasted malts, made by the left-over from the previous recipes (American 2-row, Cara-Pils, and Maris Otter Pale), toasted at 180C for 10 min. Brewed on Febrary 12, 09. OG was 1.102, FG was 1.040. Bottled on March 20, 09, half of them with a tiny oak chip. Will make them ripe for 1.5 years.

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.092 1.075 - 1.115
Terminal Gravity: 1.024 1.018 - 1.030
Color: 29.2 SRM 30 - 40
Alcohol: 8.9% ABV 8% - 12%
Bitterness: 90.9 IBU 50 - 90

Discussion

bear2bear

I coudn't wait.

2009-12-15 3:44am

The plan was to mature for 1.5 years, but, I could not wait to open a small bottle, the one with an oak tip. This beer tastes wonderful! It has a robust but soft mouthfeel, a deep and complex wine-like taste typical for barleywines, a slight bitterness (don't be fooled by the high IBU), and very fruity pleasnt aroma. There is a hint of oak character, just a bit. It is already well-balanced, and I look foward to enjoy the fully matured bottles.

firbolg

F.G.

2009-12-27 12:12am

Fin fir stout was an adaptation of another recipe, I came out with the same OG after 25 days in primary and secondary I came up with same FG. I've just refreshed the yeast and it seems like things are drying out more, was this a mistake, should I have left it as is?

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