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Old Rasputin RIS (AHA)

Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 2.3 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 321 calories (Per 12oz)
Carbs: 32.8 g (Per 12oz)

Created: Thursday June 27th 2019

Original Gravity:

1.096

Final Gravity:

1.024

ABV (standard):

9.5%

IBU (tinseth):

70.8

SRM (morey):

41.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.20 lb	Crisp Malting - Finest Maris Otter4.2 lb Finest Maris Otter	38	3	81.1%
0.30 lb	United Kingdom - Carastan (30/37)0.3 lb Carastan (30/37)	35	34	5.8%
0.30 lb	Crisp Malting - Crystal Extra Dark - 120L0.3 lb Crystal Extra Dark - 120L	35	120	5.8%
0.15 lb	Crisp Malting - Chocolate0.15 lb Chocolate	32.66	450	2.9%
0.15 lb	Crisp Malting - Brown Malt0.15 lb Brown Malt	32.7	65	2.9%
0.08 lb	Crisp Malting - Roasted Barley0.08 lb Roasted Barley	31.28	695	1.5%
5.18 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.95 oz	Cluster0.95 oz Cluster Hops	Pellet	6.9	Boil	90 min	53	61.3%
0.30 oz	Northern Brewer0.3 oz Northern Brewer Hops	Pellet	8.9	Boil	15 min	10.01	19.4%
0.30 oz	Centennial0.3 oz Centennial Hops	Pellet	6.9	Boil	15 min	7.76	19.4%
1.55 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.95 oz	Cluster (Pellet)	53	61.3%
0.30 oz	Northern Brewer (Pellet)	10.01	19.4%
0.30 oz	Centennial (Pellet)	7.76	19.4%
1.55 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2.10 g	Gypsum	Water Agt	Mash	1 hr.
1.60 g	Baking Soda	Water Agt	Mash	1 hr.
1.80 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 45 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.47 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

Brewed 07/18/2019

Mashed at 152 F. Had to stir for 5 min to get down to 152 F from 153 F. I had to mash around 1 qt/lb to fit water and grains in the kettle together.

Cooled to 64 F, pitched, and let rise to 67 - 68 F. Fermented at this temperature for two weeks. The beer was crashed for a couple of days @ 38 F, then transferred to a serving keg. Beer was kegged 1 day @ 30 PSI, 1 week at 12 PSI. Targeting 2.5 vol as carbonation will be reduced slightly when bottling.

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A quick half-pint taste was very good after only a few days in the keg. The beer has notes of bitter chocolate. The bitterness may fade slightly with time. For the next batch I might reduce IBUs to low 60s.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2019-09-30 18:09 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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