So this recipe came from a magazine that they had at Valley Brewers (look at their fly new website!), and I don’t remember which one. This is not my original recipe. And since it’s a clone, it is not even an original recipe itself.
Old Rasputin Russian Imperial Stout. A giant to be taken in very very slowly (as if you could do it any other way (that’s what she said)). Made by North Coast Brewing Company in Fort Bragg, CA, it is 9% ABV, 75 IBUs, and mouth-magic on nitro. It’s also a really good hangover beer. Or so I’m told.
And Gregori Rasputin himself…we may never really know what was true and what wasn’t about him. Now normally I am a lover of bearded men, but this guy is just about as creepy as it gets in the face department. Rumors abound about Rasputin. A nun rapist? Poisoned, stabbed, shot, and thrown in a river only for the cause of death found to be drowning? Secret member of an orgiastic cult? Probably none of the above, but this guy’s mere existence freaked out so many Russians that he seemed to get more death threats than Justin Bieber. All in all, a perfect homebrew clone for a horror lover.
Anyway…enough morbidness. Let’s talk beer.
This is a partial extract malt, so I ended up with a steeping bag full of this:
1 lb Crystal 30 malt
1 lb Crystal 120 malt
.5 lbs Hugh Baird brown malt
.5 lb chocolate malt (delicious to chew on even)
.25 roasted black barley
With a new propane-powered burner to contend with as well as a new immersion chiller, I enlisted my husband to help me with heavy lifting etc. Also, since he is the family cook and has a scientific mind to boot, I figured with his help I might not mess this batch up the way I messed up the last one.
Cluster hops were added after the dry malt extract (21.5 AAU), then we added the liquid malt extract and Centennial and Northern brewer aroma hops 15 minutes before the end of the 60 minutes. After that, we put the new immersion chiller into action (fully sanitized of course). It was incredible how little time this took compared to when I tried to do all this stuff alone in our kitchen.
With a combination of the new equipment, some slight changes to protocol, and an extremely helpful hand with a lot more cooking and chemistry experience, I have high hopes for this beer. The fact that this burner brings everything up to temperature so much faster, and I can sit in my garage drinking with my husband while this is going on makes it likely that the next brew day will come a lot sooner than the last.