Old Rasputin clone

[Samuel Adams]

Has anyone tried the Old Rasputin clone from BYO mag or similar ?

http://byo.com/hops/item/1182-north-coasts-old-rasputin-the-replicator

This is it here converted into metric & all grain;

Old Rasputin Imperial Stout
(5 gallons, extract with grains)
OG = 1.090 FG = 1.022 IBUs = 85–95 ABV = 9%
Ingredients
6.35 kg Ale malt (found an ag version with 14lbs so went with that amout, sound right ?)(9.9 lbs. Coopers Light malt extract syrup)
450 g Hugh Baird Carastan malt
450 g Hugh Baird Brown malt
225 g chocolate malt
225 g crystal malt (120° L)
110 g roasted black barley
92 g Cluster hops (7% alpha acid) @ 60 min
28 g Northern Brewer hops (9% alpha acid) @ 2 min
28 g Centennial hops (8.8% alpha acid) @ 2 min
1 tsp Irish moss White Labs WLP001 (California Ale) yeast
or Wyeast 1056 (American Ale) yeast

North Coast website states the IBU's at 75
I was going to sub pale crystal for the carastan
Seems a bit light on the RB & choc malt for a RIS

I will be giving this a go & I will report back here how it goes.

Cheers

 

[gibbo111]

Will give this one a go too. Thanks for the conversion. Would have to be my favorite imperial stout

 

[gibbo111]

Hi BM, just got round to brewing this one. Have just noticed your conversion has 450g of the brown malt whereas the BYO recipe has 0.5lb or 225g. I used 450g so will see how it turns out. Also my OG was 1070 and FG 1022.Will give it a month in the bottle and taste. Cheers. Old Rasputin has been my fav RIS, but my son bought a bottle of Narwhal barrel aged and what a RIS this is . At $40 a bottle -worth it!!

 

[Samuel Adams]

Hi BM, just got round to brewing this one. Have just noticed your conversion has 450g of the brown malt whereas the BYO recipe has 0.5lb or 225g. I used 450g so will see how it turns out. Also my OG was 1070 and FG 1022.Will give it a month in the bottle and taste. Cheers. Old Rasputin has been my fav RIS, but my son bought a bottle of Narwhal barrel aged and what a RIS this is . At $40 a bottle -worth it!!

Yes I seem to have got the crystal 120 & brown amounts mixed up, sorry h34r:
I also see this is where I got the 14lbs for the all grain version (bellow)

I made a half batch which turned out more like a black IPA cascadian dark ale.
Couldn't get any US northern brewer so I omitted that and subbed the cluster for apollo which I had on hand.
I missed my targets and ended up with too much volume and a low OG (somewhere around 1.065-1.070)

The 2 min for the late hops was taken from brewtoad I think. I'll just go with flameout next time.
I will try again and I'll probably get some GER northern brewer and use the corrected converted recipe and try to hit my targets this time.


Original recipe from BYO;

Old Rasputin Imperial Stout
(5 gallons, extract with grains)
OG = 1.090 FG = 1.022 IBUs = 85–95 ABV = 9%
Ingredients
9.9 lbs. Coopers Light malt extract syrup
1.0 lb. Hugh Baird Carastan malt
0.5 lb. Hugh Baird Brown malt
0.5 lb. chocolate malt
1.0 lb. crystal malt (120° L)
0.25 lb. roasted black barley
22.7 AAU Cluster hops (bittering) (3.25 oz. of 7% alpha acid)
9.0 AAU Northern Brewer hops (aroma hops) (1 oz. of 9% alpha acid)
8.8 AAU Centennial hops (aroma) (1 oz. of 8.8% alpha acid)
1 tsp Irish moss White Labs WLP001 (California Ale) yeast
or Wyeast 1056 (American Ale) yeast
O.75 cup of corn sugar for priming
Step by Step
Steep the crushed malts in three gallons of water at 150º F for 30 minutes. Remove the grains from the wort, add malt syrup and bring to a boil. Add the Cluster (bittering) hops and Irish moss and boil for 60 minutes. Add the aroma hops (Northern Brewer and Centennial) for the last two minutes of the boil.
When you are done boiling, strain out the hops and add the wort to two gallons cool water in a sanitary fermenter. Top the fermenter off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68–70º F, and ferment for 10 to 14 days.
Bottle your beer, age for two to three weeks and enjoy! (Yes, that’s right, this beer so well- balanced that North Coast releases it to the public in less than a month.) All-grain option Replace the light syrup with 14 lbs. of pale malt. Mash all your grains at 152º for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5 gallon yield. Decrease the amount of bittering hops to 2.75 oz. of Cluster to account for the increased hop extraction efficiency in a full boil. The rest of the directions are the same.

Corrected metric recipe;

Old Rasputin Imperial Stout
(5 gallons, extract with grains)
OG = 1.090 FG = 1.022 IBUs = 85–95 ABV = 9%
Ingredients
6.35 kg Ale malt
450 g Hugh Baird Carastan malt
225 g Hugh Baird Brown malt
225 g chocolate malt
450 g crystal malt (120° L)
110 g roasted black barley
92 g Cluster hops (7% alpha acid) @ 60 min
28 g Northern Brewer hops (9% alpha acid) @ flameout
28 g Centennial hops (8.8% alpha acid) @ flameout
1 tsp Irish moss White Labs WLP001 (California Ale) yeast
or Wyeast 1056 (American Ale) yeast

 

[gibbo111]

I got my Northern brewer hops from Craftbrewer at Capalaba

 

[Dave70]

Has anybody followed up with this? How did it turn out? I've cobbled together my own version, but it seems like a LOT of crystal.

18L

Pale - 6.2kg
Crystal 30 - 430g
Crystal 120 - 430g
Chocolate - 220g
Brown - .220g
Roasted - .110g

Northern Brewer - 60g @ 60
Centennial - 25g @ 0
Northern Brewer - 25g @ 0

Great big yeastcake or starter of 1056 or US05.

 

[Samuel Adams]

When I tried mine I thought it was way too hoppy and too sweet.
Then I tried another genuine Old Rasputin and to my surprise it's really just as hoppy and very sweet.
The recipe is pretty spot on.

You could easily reduce the crystal to suit the Australian taste I reckon.