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

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

Belgian Strong Dark Ale, 8% ABV, 25 IBU from Dogfish Head Craft Brewery, Milton, DE

In a large mash tun, heat 5 gallons of water to 165°F (74°C). Add the Pale Malt, Munich Malt, Caramel Malt, Chocolate Malt, and Special B Malt. Stir well to ensure all grains are wet.

Mashing the Grains

Maintain the mash temperature at 150°F (65°C) for 60 minutes. Stir occasionally to avoid clumping.

Steeping

After 60 minutes, sparge the grains with hot water at 170°F (77°C) until you collect about 6.5 gallons of wort.

Sparging

Bring the collected wort to a boil. Once boiling, add 1 oz of Hallertau Hops and boil for 60 minutes.

Boiling the Wort

With 15 minutes remaining in the boil, add 0.5 oz of Saaz Hops.

Finishing Hops

At the end of the boil, dissolve 1 lb of Dark Brown Sugar into the wort, stirring until fully dissolved.

Adding Sugar

Cool the wort quickly using a wort chiller or ice baths until it reaches about 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel and pitch the Belgian Ale Yeast.

Pitching Yeast

Seal the fermentation vessel with an airlock and allow the beer to ferment at 68°F to 72°F (20°C to 22°C) for 2 weeks.

Fermenting

After fermentation is complete, prepare your bottles and priming sugar if you wish to carbonate.

Preparing for Bottling

Siphon the beer into the bottles, leaving some space at the top. Cap the bottles and store them in a cool, dark place for 2 weeks to carbonate.

Bottling

Pale Malt

Munich Malt

Caramel Malt

Chocolate Malt

Special B Malt

Hallertau Hops

Saaz Hops

Belgian Ale Yeast

Dark Brown Sugar

Water

Raison D'Être

Paper Mo

Chicken Caesar salad with romaine lettuce, croutons, and Caesar dressing.

Chx Caesar

Pretz

Guinness

Pasta Primavera

Grilled Chicken

Make Raison D'Être Recipe in just 3h . Belgian Strong Dark Ale, 8% ABV, 25 IBU from Dogfish Head Craft Brewery, Milton, DE

Raison D'être Recipe

Descriptors

Tasting Notes

Food Pairings

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