Old Rasty (Courtesy Tom H and Tom W)@@͖BB333?ZFBarleywine & Imperial StouteRussian Imperial Stout?(?M? ׃?A@AHBBA BVery dark reddish-black opaque.Intense 'currant' character, roastiness.Highly hopped for bitterness and aroma.Esters OK.Samuel Smith's Imperial Stout, John Courage Imperial Stout, Grant's Imperial Stout, Rogue IS. CCluster@@BHBA!ASpicy. Medium to strong.USAGreat bittering base for just about anything.Galena, Chinook.Aff@Y@ZRBCentennial(A@AHB`A!BFloral and Citrus notes.USA primarily Washington.American Pale Ales, American wheat beers.CascadeAA>v @Northern Brewerdomestic)A@A\BA!ADistictive. Clean.USAand, grown in USA.California Common Beer. German largers and ales.Perle, Hallertau Northern Brewer.Aff@>G@@Liberty@`@ABB#\BMild, somewhat spicy. 'Noble'.USA primarily Oregon.All lagers.Crystal, Mt. Hood, Hallertauer MittelfruhAff@̌?Pale Malt(2-row)(2-row)ow)Great Britainum/݄?@@@BB̬?All English Ales.Workhorse of British Brewing. Infusion Mash.nwBnwBpACBCrystal 65Lstal 60LWeyermannGermanZ?B@A'B'B?y@Crystal 55Ltal 55LGreat BritianZ?\B@A'B'BL?~]@Roasted BarleyMaltey MaltGreat BritainF?D@@?{B?uB?+ @Black Patent Maltnt MaltGreat Britaint?@D@ AiBcB?G?Victory Maltory MaltAmericaZ?A@ A'B'B?y @Candi Sugar (dark)GenericGenericT?CBTBTB?uALondon AleYeastWYeast1028Rich mineral profile, woody diacetyl production.Produces very complex ales.IMBBurton On TrentCxBADB CGAStrong Pale AlesZA1 tbsp gypsum 1028/1056/WLP001 After wort comes to a boil, skim the hot break for about 20m. Then add hops per the hopping schedule. This is a ninety-minute boil and will result in 5.75 gallons of cool, sweet wort to the primary (assuming you've done what I told you to do!!!). Use wort chiller to cool wort to 78-80F (yes, that is correct). Aerate by your favorite method and pitch yeast. Allow to ferment where the air temp is 65-68F for the first 24-hrs, then place it where the air temp is closer to 60F. CAUTION: This stuff can be explosive. Be prepared to wrap it in wet towels, water bath, etc., if you cannot follow the temp guidelines. Do not pour the wort onto a yeast pak from a previous batch of beer. I know from experience! Allow to sit in primary for 12-14 days; do not rush it. OG = 1.088 at 60F FG = 1.025 to 1.028 using Wyeast 1028 FG = 1.016 to 1.018 using Wyeast 1056 Alcohol around 7.75 to 8.25 or 8.50% depending on the yeast IBU's = 117 After 14-days, I rack to stainless for secondary where is sits for 4-6 weeks. Then keg and force carbonate. Age in fridge at 45-55F. This stuff needs time to age, and is best at between 8-months and 18-months. It is almost identical to Old Rasputin, only a little richer and more refined. I thank Tom Wolf for the recipe, which he took from the book BEERS CAPTURED and slightly modified, and I modified it a little more. I'll be brewing it again in about five days, and this time I'll be using some of BJ's yeast (WLP001). P