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Old Rasputin (half batch)

Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.5 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://byo.com/article/the-king-of-stouts/
Calories: 298 calories (Per 330ml)
Carbs: 29.8 g (Per 330ml)

Created: Tuesday April 16th 2019

Original Gravity:

1.096

Final Gravity:

1.023

ABV (standard):

9.6%

IBU (tinseth):

129.9

SRM (morey):

39.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.40 kg	United Kingdom - Maris Otter Pale4.4 kg Maris Otter Pale	38	3.75	82.9%
280 g	American - Caramel / Crystal 40L280 g Caramel / Crystal 40L	34	40	5.3%
280 g	American - Caramel / Crystal 120L280 g Caramel / Crystal 120L	33	120	5.3%
140 g	United Kingdom - Brown140 g Brown	32	65	2.6%
140 g	United Kingdom - Chocolate140 g Chocolate	34	425	2.6%
70 g	United Kingdom - Roasted Barley70 g Roasted Barley	29	550	1.3%
5,310 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Nugget40 g Nugget Hops	Pellet	13	Boil	60 min	88.36	41.7%
28 g	Northern Brewer28 g Northern Brewer Hops	Pellet	7.8	Whirlpool	0 min	18.2	29.2%
28 g	Centennial28 g Centennial Hops	Pellet	10	Whirlpool	0 min	23.34	29.2%
96 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Nugget (Pellet) 40 g Nugget (Pellet) Hops	88.36	41.7%
28 g	Northern Brewer (Pellet) 28 g Northern Brewer (Pellet) Hops	18.2	29.2%
28 g	Centennial (Pellet) 28 g Centennial (Pellet) Hops	23.34	29.2%
96 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.5 L	Sacchrification	Infusion	--	67 °C	60 min
5.5 L	Batch sparge	Sparge	--	71 °C	15 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.25 each	Irish Moss		Fining	Boil	10 min.
1 tsp	Wyeast - Beer Nutrient		Water Agt	Boil	10 min.

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	13 - 20 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 96 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose Amount: 70g CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

https://byo.com/article/the-king-of-stouts/

Fermentation:

Yeast options: Wyeast 1007 (German Ale), White Labs WLP036 (Düsseldorf Alt), or SafAle K-97 yeast
Ferment at 64 °F (18 °C), for the first seven days, then free rise to 70 °F (21 °C) and hold there until the completion of primary fermentation.

Last Updated and Sharing

472

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Brews

Public: Yup, Shared
Last Updated: 2019-04-16 11:51 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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