Rastpeatin (Extract Method) 1st

Note the maple syrup crystals.

For the last 4 or 5 years I have only done all grain brews. Today I'm doing an extract to save mash and boil times to prepare for a new Rye Oak Barrel expected within 2 weeks.

Time	All Grain Method	Time	Extract Method
15 mins	Equipment setup	5 mins	Equipment setup
90 mins	Mash 60 to produce 7 gallons with half the grain bill	90 mins	Mash flavour grains
90 mins	Mash 60 to produce 7 gallons with half the grain bill	45 mins	Boil with hops in kitchen
60 mins	Boil	20 mins	Boil with added hops and extract
60 mins	Boil with hops	20 mins	Cool
20 mins	Cool	30 mins	Equipment cleanup
20 mins	Equipment cleanup
6 hrs	Total	3.5 hrs	Total
12 hrs	Actual duration	4.5 hrs	Actual duration

Back a month ago I did this brew using an all grain method. It took a all day. No messy extracts just pure grains. This beer has attempted to create Old Rasputin with significant short cuts. See the table above for a comparison of times.

Malts 

Malts are the same as previous but the base malts have been replaced with 18 lbs of  liquid extract and 4 lbs of dextrose. This still did not raise the OG to 1.123. In hind sight I would add 2 more lbs of dextrose.

I feel the grains from Brew Brothers are superior to More Beer based on the efficiency of extracting fermentables. Most of the grains I order from Brew Brothers are organic. MoreBeer does not sell Organic grains.

Malts were created with a temperature at 150F for 2 hours.

MoreBeer #  Description            Qty     Price$ Total$
ME10G 9 LB Ultralight Malt Extract Bag     2.00    25.65    51.30
GR600 Malt - Chocolate - Per Lb                1.00    1.89      1.89
GR540 Malt - Crystal 40L - Per Lb              1.00    1.69      1.69
GR610 Malt - Black Patent - Per Lb            0.50    2.09      1.05
GR515 Malt - Crystal 15L - Per Lb              1.00    1.69      1.69
GR562 Malt - Crystal 120L - Per Lb            2.00    1.69      3.38
GR691 Malt - Carafa Special II - Per Lb       1.00    2.29      2.29
GR440 Malt - Peated - Per Lb                    1.00    2.59      2.59
GR455 Malt - Rye - Per Lb                         1.00    2.29      2.29
NA                Dextrose                              4 lbs


Sparge created 7 gallons of wort. It seemed thin. We will see. Total wort was 11 gallons.

The Boil

The boil was shortened to 20 minutes however the the hops were boiled separately in the kitchen. 45 minutes with magnum (2 oz)  making the kitchen smell like weed and 5 minutes with  Willamette. This cooled down to make a paste which was added to the boil. No bags used.

Cooled and poured at 90F.

8 hours after yeast was pitched. Shear madness!

Yeast

The wort was poured directly on top of the yeast left over from the Red Bastard Ale.I had drained this vessel just an hour before  into a keg.  I stirred for about 10 seconds.  This got things off to a huge fermentation start.

OG 1.094

FG  1.025

ABV 9%

Apr 5 - Tastes harsh and bitter. Needs barrel aging. 

May 3 - taste smooth and wonderful.  Aging in primary made a big difference. Placed into a new barrel that had rye and maple syrup. Leaked 2 cup during the first 18 hrs then all seems fine. Expecting secondary fermentation due to maple syrup in barrel.    

May 18, 2014 - Kegged 1st 5 gallon and then transferred last 3 gallons to barrel with other Rastpeatin #1. Then added 3 gallons from other Rastpeatin to this barrel and topped out with about 2 gallons of Villious Stout from the fridge keg. (This freed up a keg for Kilt Lifter)