Old Rasputin clone on Nitro
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| 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.
Recipe
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%
ABV 9.5%
Boil Time: 90 Minutes
288 calories per pint
Malts
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% 20 Minutes
- 1/2 oz Warrior
- 2 oz NZ Pacific Gem alpha 15.4%
- 1 oz Centennial alpha 11.8%
Misc
Added oxygen for 2 mins to froth wort.
1 Whirflox tablet at 10 mins in the boil
1 WLP 005 British yeast
1 WLP 005 British yeast
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| Day 2 of Fermentation. Kaboom! |
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| My sculpture |
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| Nov 15, 2013 - 1.017 FG, Tasted wow! |
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| Nov 3, 2013 - When this cooled down it read OG 1.088 |
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| Initial pour of the wort |
Comments
- 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
- 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.
- 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.
I expect Raspeatin to be "heavenly" on the nose, palate and mind (ABV approaching 15% post rye barrel)!!
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