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Old 12-04-2010, 05:17 PM   #1
Jul 2010
Posts: 118

Getting together with some buddies today to do a stout. Going to do the Old Rasputin Imperial Stout clone from the Hop Lover's Guide for BYO mag. Wondering if any of you experienced folk could provide any tips for a stout (if there are any).

We will be doing the extract recipe, with grains:

1 lb Carastan 35 lovibond
.5 lb brown 60 lovibond
.5 lb chocolate malt
1 lb crystal
.25 lb roasted black

4 lbs light dme
6.6 lbs light lme (last 10 mins)

Hop Schedule
60 min - 3 oz. Cluster 7% AA
2 min - 1 oz. northern brewer 9% AA
- 1 oz. Centennial 12% AA

California Ale or American Ale

Thanks in advance - happy brewing!

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Old 12-04-2010, 05:40 PM   #2
Captain Damage
Captain Damage's Avatar
Apr 2008
Lowell, Massachusetts
Posts: 1,230
Liked 83 Times on 71 Posts

By "roasted black" do you mean black malt or roasted barley? They are two different things. Stout can go without BP, but not without RB.
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel is Special B)


pujwI HIq Mild Ale
KPA Khitomer Pale Ale

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Old 12-04-2010, 05:40 PM   #3
Nov 2009
Posts: 176
Liked 4 Times on 4 Posts

I am by no means experienced, only been brewing a year. The next beer I have to open up is a stout. I used Irish Ale Yeast. I think it gives beers just a slight creamyness especially the head of the beer. It worked out great for an Irish Red last year and I thought I'd use it for the stout as well. Cali will work out great too, just thought I'd pass on something that I used and I am excited about it.

Have a great brew day!!!

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Old 12-04-2010, 05:59 PM   #4
Sep 2007
Wasilla Alaska
Posts: 117
Liked 1 Times on 1 Posts

My advice is to drink a stout while you brew a stout. It comes out better this way not to mention there is a certain Zen character to it. Works for me anyways.

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Old 12-04-2010, 06:26 PM   #5
Jul 2010
Posts: 118

Haha nice, yeah I think we will be having a couple stouts! It is roasted barley in the recipe.


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