OLD RASPUTIN RUSSIAN IMPERIAL STOUT. * Review * Clone Recipe Included Below.. скачать в хорошем качестве

OLD RASPUTIN RUSSIAN IMPERIAL STOUT. * Review * Clone Recipe Included Below..

Old Rasputin Russian Imperial Stout - is Brewed Year Round by North Coast Brewing Company California U.S.A. This is produced in the 18 the century English Brewer's who supplied the Russian Imperial Court with GLORIOUS BEER! 🌍. At 9% ABV & Having 75 IBU's Calories -303. This Rich Dark Creamy Stout Definitely Deserves it's high ratings on Beer Advocate 95 & 97 World Class & Rate Beer 100! Wow! & 98 for it's Class. My Review is that of a B.J.C.P. JUDGE. I do my reviews like a beer magazine... Not a 1 to 5 or 1 to 10 or A to F. But Is it good best or world class. Plus my thoughts on How To Improve it for my taste + it's Classification... I also included a Clone Home Brew Recipe! I give this one 2 Thumbs up! A rich dark Coffee more Espresso like... Then Chocolate hints some faint vanilla undertones Finishing Slightly Warming due to the high ABV! A must try... Aroma is Strong Coffee some chocolate hints... Pour jet black thick dark tan head beautiful lacing on the glass. Nice value IMO at $2 to $5 each bottle depending where purchased.. This could be improved IMO By barrel aging the beer as well as adding more chocolate. I would choose either a Bourbon or Brandy Barrel... Note I state this in the video.... After which I found out they offer a BOURBON BARREL AGED VERSION @ $25 A BOTTLE! 750 ml.. released once a year for their anniversary. November I believe... Unfortunately That is not available in my area.. INTERESTING NOTE The phrase in Russian around the logo on the bottle translation is ( A SINCERE FRIEND IS NOT BORN INSTANTLY ) AWARDS 2014, 2012, 2009, 2005, 2006, 1999, 1998, 1997, 1996, 1995, 1994 WORLD BEER CUP GOLD METALS WOW! STOCK HOLM BEER & WINE 1999, 2009, 2012 , 2014, METALS WOW! GREAT AMERICAN BEER FESTIVAL 1999, 2009 METALS WOW! Old Rasputin Russian Imperial Stout CLONE RECIPE! *. HOME BREWERS ALERT.. This recipe will yield approx 5 Gallons or 19 Liters of beer ! OG 1.094 FG 1.023 APROX 9.4% ABV YEAST California Ale or American Ale Remember to pitch 50% more to double the normal amount for high ABV.. Grains 14 Lbs or (6.35 kg ) Plae two row Malt. 1lb or (0.45kg) Rice Hulls. 1 lb or (0.45kg) Carastan Malt 1 lb or (0.45kg) 120 degree L Crystal Malt 0.5 Lb or (227gm) Chocolate Malt O.5 lb or (227gm) Brown Malt 4 ounces or (112gm) 113 degree Brown Coffee Malt 0.25 lb or (114gm) Roasted Barley Hops 2 ounces Or (56gm) Cluster Pellet Hope 7% AA 60 MINUTES 1 ounce or (28gm) Northern Brewer Pellet Hops 9% AA 3 minutes 1 ounce or 28 (gm) Warrior Pellet Hops 11% AA 3 MINUTES 4 ounces or (112gm) Cascade Pellet Hops 7% AA Flame Out. ADDITIONS 1 TSP Irish Moss This will also need 3\4 cup of priming sugar at bottling. Also a secondary fermentation For 5 to 7 Days At the secondary fermentation you are going to add 2 Table Spoons Vanilla Extract to your finished cold press coffee... COLD PRESS OR COFFEE TODDY REMOVES THE EXCESS ACIDITY OF THE COFFEE. COARSELY GROUND STRONG COFFEE LIKE SUMMATRAN., JAMAICAN OR MORE FLAVOURFUL KONA IS MY CHOICE HERE. Ideal Coffee to Water is 1 ounce or 23 grams Coffee ton 8 ounces or 237grams Water. 2 CUPS HERE WATER A sterile Jar 2 ounces or 57 grams COARSELY GROUND COFFEE.. PERCULATE THEN ADDDD THE GRAINS & COFFEE ONCE COOLED TO THE JAR. PLACE IN FRIDGE FOR 24 HOURS. NEXT STRAIN ALL THE GRAINS OUT.. ADD A MUSLIN BAG OR NYLONS OVER MOUTH OF JAR TO FILTER. Next filter through a mesh coffee filter or felt French press coffee filter or through a paper coffee filter. You could add some caco nibbs to the coffee once it is PERCULATE. 4 ounces or (112gm) Caco Nibbs My preference is to add the Caco Nibbs Add this to the secondary fermentation vessel adds beer let set 5 to 7 days TO BREW Mash in at 152 F degrees or 67 degrees Celsius for 60 Minutes Mash out at 158 degrees F or 70 degrees C for 10 minutes Proced with boil adding Hops as Scheduled.Chill to 70 degrees F or 21 degrees C IMPORTANT OXGINATE OR AERATE WELL! PITCH YEAST AT 68 degrees F or 20 degrees C. Leave in FERMENTAR. Test with hydrator FERMENTAR until FERMENTATION is complete Do not forget secondary fermentation.... Bottle with priming sugar ( Corn Sugar ) Table will do though.. Good Luck! Thanks for watching & Reading Bill Kearney