Russian Imperial Stout
Russian Imperial Stout (Old Rasputin Imperial Stout Clone)
Makes 5 gallons
9.9 lbs. Light malt extract syrup
1.0 lb. Hugh Baird Carastan Malt
0.5 lb. Hugh Baird Brown Malt
0.5 lb. Chocolate malt
1.0 lb. Crystal Malt 120L
0.25 lb. Roasted Black Barley
22.7 AAU Cluster hop pellets (bittering hop) (2.75 oz of 7.0% alpha acid)
9.0 AAU Northern Brewer hops (aroma hop) (1.0 oz of 9.0% alpha acid)
8.8 AAU Centennial hops (aroma hop) (1.0 oz of 8.8% alpha acid)
1 tsp Irish moss for 60 min
A07 Flagship Imperial Organic Yeast
O.75 cup of corn sugar for priming.
IBU’S = 85-95
Alcohol 9.0% by volume
Step by step
Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and irish moss and boil for 60 minutes. Add finishing hops for last 5 minutes of the boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and aerate heavily to get optimal fermentation. Ferment a minimum of 10 days. Bottle as ususal. This stout will improve with aging!
We recomend the use of White Labs Servomyces super yeast nutrient to help insure a strong, healthy fermentation of this beer. Please purchase seperatly.