Old Rusty

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 20, 2018

Style: Imperial Stout
Contributor: Tim Loesch
Yield: 5 gallons
Color (SRM/EBC): 37.8/74.5
Bitterness (Calc): 71 IBU (Daniels)
OG: 1.093
BJCP Style Info: Imperial Stout
O.G.: 1.075 - 1.115
F.G.: 1.018 - 1.030
ABV: 8.0 - 12.0%
Bitterness: 50 - 90 IBUs
Color: 30 - 40 SRM
Info: An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.

Commercial Examples: Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout.

General Information
Method: All Grain
1.00 pounds DME - Dark 4.9% of grist
1.00 pounds Total Extract Weight 4.9% of grist
Malts and Grains
16.00 pounds American Pale Malt (2-Row) 79% of grist
1.00 pounds Crystal Malt 90L 4.9% of grist
1.00 pounds Crystal Malt 30L 4.9% of grist
0.50 pounds British Brown Malt 2.5% of grist
0.50 pounds British Chocolate Malt 2.5% of grist
0.25 pounds American Black Barley 1.2% of grist
19.25 pounds Total Grain Weight 95.1% of grist
3.00 ounces Cluster Pellets @ 60 minutes
Type: Bittering
Use: Boil
0.75 ounces Centennial Pellets @ 60 minutes
Type: Bittering
Use: Boil
1.00 ounces Northern Brewer Pellets @ 2 minutes
Type: Aroma
Use: Aroma
4.75 ounces Total Hop Weight  
Total Boil Time: 90 minutes
Name: California Ale V
Manufacturer: White Labs
Product ID: WLP051
Type: Ale
Flocculation: High
Attenuation: 72%
Temperature Range: 66–70°F
Amount: 1000 ml
Mash Profile

Single Infusion Mash, Medium Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4

Mash profile for most well-modified malts.


# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 100% of mash water at 166° F / 74° C


Batch Sparge:

24 qts water at 170

60 minutes at 154

Vorlauf three times and then drain mash tun

Add 3.5 gals 168 degree water - stir and hold for 10 minutes

Vorlauf three times and then drain mash tun

The recipe offers the following:

"This beer is so well-balanced that North Coast releases it to the public in less than a month."


We will see!


Primary: 10 days @ 68° F
Old Rusty
Date Brewed:  
Brew Day Data
  Target Actual
Strike Water Amount: 6.4  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 4.3  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.1  
Post-Boil Amount: 5  
Boil Time: 90  
Original Gravity: 1.093 / 22.2° P  
Brew Day Notes

Printed using BrewBlogger 2.3.2 Club Edition, brewing log software for PHP and MySQL, available at