Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Old Rasputin seems to develop a cult following wherever it goes. It's a rich, intense brew with big complex flavors and a warming finish.

Crush the grains coarsely if using whole malt. Heat approximately 4.25 gallons (16 L) of treated brewing water to 165°F (74°C) to achieve a strike temperature that will yield a mash temperature of 152°F (67°C). If using a single infusion mash, target 152°F for a balance of body and fermentability.

Mill & Heat

Add the crushed grains and flaked oats to a sanitized mash tun. Pour the heated strike water over the grain while stirring to avoid clumps. Hold the mash at 152°F (67°C) for 60 minutes. Ensure conversion by performing an iodine test or checking that the mash has a thin, sweet smell and no raw grain taste.

Mash In

Raise the mash temperature to 168°F (76°C) by adding 170–180°F (77–82°C) water or applying direct heat for 10 minutes to stop enzymatic activity and improve lautering.

Mash Out

Sparge with enough water at 168°F (76°C) to collect approximately 6.5–7.0 gallons (24.6–26.5 L) of wort into the boil kettle. Aim for a pre-boil gravity of roughly 1.080–1.090 (varies with efficiency).

Sparge

Bring the collected wort to a vigorous boil. Watch carefully to prevent boilovers when the wort first reaches a boil.

Bring to a Rolling Boil

At the start of a 90-minute boil, add 2 oz Northern Brewer hops (bittering). Russian Imperial Stouts benefit from an extended boil (75–90 minutes) to darken the wort and develop melanoidin complexity; a 90-minute boil is recommended for extra depth.

Bittering Add

With 15 minutes remaining in the 90-minute boil, add 1 oz Northern Brewer hops. Add 1 tsp yeast nutrient at 15 minutes left. Optionally add 0.5 oz Willamette or Fuggle at 5 minutes for additional dark hop aroma.

Flavor Hops

At flameout, turn off the heat and swirl the wort to create a whirlpool; allow trub to settle for 10–20 minutes. Optionally add the late aroma hops at flameout if you prefer less kettle hop bitterness and more aroma. Chill the wort quickly to about 68°F (20°C) using an immersion or counterflow chiller, aiming to get it below 80°F within 20–30 minutes to reduce DMS and contamination risk.

Whirlpool & Chill

Transfer chilled wort to a sanitized fermenter, leaving as much trub behind as practical. Top up with water to reach 5.5 gallons if needed. Aerate or oxygenate the wort thoroughly — RIs benefit from a healthy pitch. If using liquid yeast, prepare a large starter (1–2 L) to ensure a strong cell count; pitch at about 65–68°F (18–20°C) for English strains or according to strain guidelines. Add yeast nutrient at this stage if not already used in the kettle.

Oxygenation & Pitching

Ferment at 65–68°F (18–20°C) for 7–10 days until vigorous fermentation slows and SG drops significantly. Expect a starting gravity around 1.090–1.105 depending on efficiency. Monitor gravity after 7 days.

Primary Fermentation

If using a cooler-fermenting strain or if fermentation stalls, raise temperature to 70–72°F (21–22°C) for 2–3 days to help clean up any diacetyl and finish fermentation. After activity subsides, allow the beer to condition in primary for a total of 2 weeks to settle harsh roast flavors and clarify.

Diacetyl Rest & Conditioning

Rack to secondary or a clean carboy for extended conditioning if desired. Age at cellar temperatures (50–60°F / 10–15°C) for 2–6 weeks or longer — Russian Imperial Stouts often improve with 1–3 months of aging to round harsh edges and develop complexity.

Secondary Conditioning (Optional)

Confirm the beer has reached a stable final gravity on two consecutive days (target FG might be around 1.020–1.028 depending on recipe and attenuation). Sanitize bottles and bottling equipment thoroughly.

Final Gravity & Bottling Prep

Dissolve 4.5 oz (approx. 125 g) dextrose/corn sugar in 1 cup boiling water, cool, and add to bottling bucket. Rack beer gently onto the priming solution to mix without introducing oxygen. Bottle and cap, aiming for a carbonation level appropriate for a stout (approximately 0.9–1.6 vols CO2; the listed sugar yields low to moderate carbonation).

Priming & Bottle

Allow bottles to carbonate for 2–3 weeks at room temperature (65–70°F / 18–21°C). For best results, age for at least 2 months and up to 6–12 months to develop the warming, complex flavors characteristic of an Old Rasputin-style Russian Imperial Stout. Serve slightly below cellar temperature (50–55°F / 10–13°C) in appropriate glassware.

Bottle Conditioning & Cellaring

Use water chemistry to emphasize malt richness: a modest increase in chloride relative to sulfate (target Cl:SO4 ratio ~1.5–2:1) will accentuate mouthfeel. Add gypsum and calcium chloride as listed to adjust flavor; disinfection with a Campden tablet (follow manufacturer directions) can remove chlorine/chloramine prior to brewing. Keep detailed notes on original gravity, boil-off rates, and efficiency for future adjustments.

Maris Otter pale malt (2-row or similar)

British Crystal/Caramel malt (80L)

Roasted barley

Chocolate malt (350-450L)

Black patent malt

Flaked oats

Carafa Special II (de-husked black malt) or similar

Dark Munich or special B (optional up to 0.5 lb)

Northern Brewer hops (bittering)

Northern Brewer hops (flavor/aroma)

Willamette or Fuggle hops (late aroma)

High-strength liquid ale yeast (e.g., Wyeast 1728 Scottish Ale or White Labs WLP001/ WLP002 blend) or dry English ale yeast

Dry malt extract (for yeast starter or boost) - optional

Yeast nutrient

Brewing water (treated to moderate sulfate, higher chloride)

Brew salts - gypsum (CaSO4)

Brew salts - calcium chloride (CaCl2)

Campden tablet (optional, to remove chlorine)

Priming sugar (corn sugar/dextrose)

Sanitizer (no-rinse)

NORTH COAST OLD RASPUTIN RUSSIAN IMPERIAL STOUT

Make NORTH COAST OLD RASPUTIN RUSSIAN IMPERIAL STOUT Recipe in just 8h . Old Rasputin seems to develop a cult following wherever it goes. It's a rich, intense brew with big complex flavors and a warming finish.

NORTH COAST OLD RASPUTIN RUSSIAN IMPERIAL STOUT

Descriptors

Tasting Notes

Food Pairings

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