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Old 06-05-2007, 01:06 AM   #1
WhatsOnTap
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Default Old Rasputin clone wanted...

I've been doing some thinking about a Russian Imperial Stout, and about the best one I've ever had is Old Rasputin by North Coast. I would almost chop a pinky off to get a good clone of this beer. They don't have any info on their website. Anybody got one?


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Old 06-05-2007, 01:32 AM   #2
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Pretty much from Beer Captured:

Ingredients:
0.75 lbs American Chocolate Malt
10.0 oz Roasted Barley
0.5 lbs British Black Patent
18.0 oz Crystal Malt 80°L
0.5 lbs Victory® Malt
4 lbs Dry Extra Light
3.3 lbs English Light Extract (MoreBeer)
6.5 lbs American 2-row

3 oz Cluster (7.0%) - added during boil, boiled 60 min
.5 oz Centennial (10.0%) - added during boil, boiled 15 min
.5 oz Northern Brewer (8.0%) - added during boil, boiled 15 min
1 oz Liberty (4.0%) - added during boil, boiled 2 min
1 ea WYeast 1056 American Ale
.5 oz Liberty (4.0%) - added dry to secondary fermenter


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Old 06-05-2007, 01:50 AM   #3
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Dude. Sweet. Thanks! I'm gonna convert it to AG and get it in the bucket for Christmas.

Thanks again.
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Old 06-05-2007, 01:53 AM   #4
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My only concern with the recipe is the largish quantity of roasted and black malt. From what I understand, a little goes a long way (at least with black patent). This recipe calls for 1/2 a pound, but it is an imperial stout.

I used the recipe, modified, for my Black Mass (an Abbey Stout). Just went in the fermenter Sunday.
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Old 06-05-2007, 01:25 PM   #5
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Quote:
Originally Posted by Unclesamskid
My only concern with the recipe is the largish quantity of roasted and black malt. From what I understand, a little goes a long way (at least with black patent). This recipe calls for 1/2 a pound, but it is an imperial stout.

I used the recipe, modified, for my Black Mass (an Abbey Stout). Just went in the fermenter Sunday.
Funny, I looked at that recipe and saw only 10oz of roasted barley and 3/4# chocolate and figured 1-1.5# of each would be better for a RIS. But then again I like Old Rasputin but it wasn't my favorite because I thought it could be a little roastier.

Craig
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Old 06-05-2007, 03:11 PM   #6
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Old Rasputin is one of my favorite beers- can't wait to try this recipe. With a big move coming up, it'll be a while before I get to brewing, but I plan to have it ready for winter. Thanks!
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Old 06-05-2007, 03:35 PM   #7
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I have never used that much dark grain in a single brew, so I am a little concerned it will be unpalatable. I am sure it will be ok, since I have brewed several beers from Beer Captured and none of them were undrinkable.

Now, if only the fermentation from hell would end...
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Old 09-03-2011, 12:05 PM   #8
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Default How much water does it start with?

I just picked up the ingredients for this recipe (although some substitutions on the hops were necessary)

I assumed this was a smaller batch due to the DME. Is it?

The recipe looks great and the grains smell awesome.

Thanks!
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Old 10-20-2011, 04:39 AM   #9
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Has anyone tried this recipe? If so, how did it turn out? I have fond memories of Old Rasputin, and am interested in trying this recipe.

-funk
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Old 10-20-2011, 05:39 AM   #10
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EDIT: I left in some of the directions for the extract recipe in the instructions below. Notice, no cold water need be added at the end of boil if you end up with 5.5gal.

Love Old Rasputin. I haven't tried this yet but I have the recipe ready to go this weekend. Hoping it is as good as it looks. It has a touch less of each of the roasted grains.


The Best of BYO
http://www.homebrewtalk.com/f12/old-...t-clone-37457/
Old Rasputin Imperial Stout (clone)
5 gallons, extract with grains
OG = 1.090 FG = 1.022 IBUs = 85-95 ABV =9%

Ingredients
14 lb Pale 2 Row malt
1.0 lb. Hugh Baird Carastan malt
0.5 lb. Hugh Baird Brown malt
0.5 lb. chocolate malt
1.0 lb. crystal malt (120° L)
0.25 lb. roasted black barley
22.7 AAU Cluster hops (bittering)
(3.25 oz. of 7% alpha acid)
9.0 AAU Northern Brewer hops
(aroma hops) (1 oz. of 9% alpha acid)
8.8 AAU Centennial hops (aroma)
(1 oz. of 8.8% alpha acid)
1 tsp Irish moss
White Labs WLPOO1 (California Ale)yeast or Wyeast 1056 (American Ale) yeast
0.75 cup of corn sugar for priming

Step by Step
Mash all your grains at 152° for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5 gallon yield. Decrease the amount of bittering hops to 2.75 oz. of Cluster to account for the increased hop extraction efficiency in a full 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. 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! (Yes, that's right, this beer so well- balanced that North Coast releases it to the public in less than a month.)

See what you think!


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