Sunday, November 3, 2013

Raspeatin on Nitro!

Old Rasputin clone on Nitro

Coal Black with a thick white head. Bliss!

Nov 3, 2013 - Old Rasputin is a beautiful thing. This beer leverages much of what makes it great and attempts to make a new great stout. Check my comments to see how this worked out. 


Mash 152 F (60 Mins), Sparge 170 F
Batch Size: 5.00 gal
Boil Size: 8 gal
Final wort 5.7 gal
OG: 1.088
FG 1.017
ABV 9.5% 
Boil Time: 90 Minutes
288 calories per pint


18 lb 2 Row base 
1.00 lb Caramel/Crystal Malt -120L 
0.50 lb Brown Malt 
0.50 lb Caramel/Crystal Malt - 15L
0.50 lb Chocolate Malt
0.50 lb Caramel/Crystal Malt - 40L 
0.25 lb Black Barley

Hop Additions
60 Minutes
- 2 oz Magnum Hops alpha 14.7% beta 6.7%
20 Minutes
- 2 oz Chinook hops alpha 11%
- 1/2 oz Warrior
- 2 oz NZ Pacific Gem alpha 15.4%
- 1 oz Centennial alpha 11.8%


Added oxygen for 2 mins to froth wort. 

1 Whirflox tablet at 10 mins in the boil
1 WLP 005 British yeast
Day 2 of Fermentation. Kaboom!

My sculpture
Nov 15, 2013 - 1.017 FG, Tasted wow!

Nov 3, 2013 - When this cooled down it read OG 1.088

Initial pour of the wort


- Malts are the same as the close recipe. Changes to recipe are primarily the hops. Magnum was chosen for bittering based on a smooth bitterness.  The 20 minute addition hops were chosen based on the aroma profile and also what I had left in the fridge. Biggest contributions will come from the Chinook and Centennial based on smelling these hops. Warrior and NZ hops were getting old.
- 90 minute boil was done based on boiling down the 8 gallon wort. 8 Gallons was extracted based on getting more sugars with the sparge. Although this was only 1.088 OG it would have hit the mark of 1.092 if I produces 5 gallons instead of 5.7 gallons. I expect to loose the 0.7 gallons with trub.
- Day 2 of fermentation resulted in an explosion of the good kind. Trub pushed out the air lock and oozed trub all over the vessel and floor. Strong fermentation still continues on day 3 with my blow off system in place.
- Nov 9th tasting with gravity reading. Tastes as expected. Mmm-mmm good. A bit harsh that requires another week sitting on the trub to help smooth out this beer.
- Fermentation temperature was 63F to 68F
- Kegged on Nov 23. PSI set to 40 with micro stone infuser. Ready to pour in 48 hour. Improves with age for 3 wks.
- Finished keg on Jan 31, 2014. This beer was a big success. Easy to drink for a stout. Full of flavour. Nitro made this even smoother. Head was creamy and thick. This was a big step up from Guinness when looking for flavour.

1 comment:

  1. I expect Raspeatin to be "heavenly" on the nose, palate and mind (ABV approaching 15% post rye barrel)!!