Our BIGGEST Beer Yet - Russian Imperial Stout - Brewing Beer

Join us for the biggest brew day yet, we're making a high ABV, all-grain, Russian Imperial Stout that's based off of Old Rasputin by North Coast Brewing. This is the perfect beer to brew for a celebration. We're making it to celebrate our friend Ross' new job at New Belgium, he's going to be a real brewer now! We're using a 20-gallon kettle for this beer because our grain bill is MASSIVE, 20 pounds of base malt with other specialty malts. In addition to brewing, we take a quick break for "History With Ross" where we talk about some rumors and hearsay surrounding the Russian Imperial Stout style.
Brewing Equipment: www.clawhammer...
Recipe: www.clawhammer...
Old Rasputin: northcoastbrew...
Glassware featured in thumb: burialbeer.com/
#imperialstout #beer

[@geoffwilds877]

When life gets me down I just remember that Ross and Emmet are out there somewhere making beer

[@Callummellers]

Congratulations Ross. Man I love Ross. He's my hero. I just realised my dog doesn't have a godfather so Ross is now my dog's godfather. Double congratulations Ross

[@ClawhammerSupply]

Lololol....

[@bgrace94]

Congrats on the new job, Ross! That’s awesome.

[@AllenDrewesBuilds]

Nothing better than watching you guys brew a big beer buzzed.

[@Midnightrider1177]

One of the best vids yet. Laughing hysterically. Congrats Ross!

[@TheApartmentBrewer]

Congrats on the new position Ross! Great beer, I'm very excited to use my clawhammer system to so something similar!

[@kevinoleary8600]

Congrats Ross! Hopefully you still have time to hop on some vids! Great video guys!

[@haydenwebb335]

Congrats Ross! Brewing at new belg is pretty awesome 😉

[@_stars_at_nite_7184]

Great brew day vid and kudos to Ross on the promotion!

[@zizurock]

Congratulations, Ross! Good things ahead! Good to see you guys enjoying every brewday. And that's my favourite beer! Cheers from Argentina.

[@JiuJitsuStuTru]

Name a better duo than Ross and Emmet.. I'll wait

[@Vykk_Draygo]

Danny Kaye and Bing Crosby. But it's pretty darn close. Hard to beat the beards.

[@drumkendrum]

Bert N Ernie

[@FoxMcCloud702]

Hardcore music & key carabiners

[@konish6831]

Kyle and the mannequin

[@3BsandAK]

Badass Ross! Hope it goes well for you. Make New Belgium even better! Love the brewing videos. This is amazing

[@CanadianBrewingChannel]

I did a Russian Imperial Stout 2 years ago and still have 2 bottles left. I have your 20 gallon 230vac system and you guys now have me sparked to brew another on the Clawhammer! I will put out a video on it as well. I will be aiming for 11.5% Cheers guys!

[@ragimundvonwallat8961]

so how did it turned out?

[@CanadianBrewingChannel]

@@ragimundvonwallat8961 It was really good but I cheated and fortified the beer to get up from 8.% to 9.5%. I used bourbon to fortify it. Here is the link to the tasting video. kzbin.info/www/bejne/eKC0p52eZsl4qM0

[@ragimundvonwallat8961]

@@CanadianBrewingChannel hey thanks!

[@kamuirsx]

Congrats on the promotion Ross!!

[@avocet89]

Congrats Ross on your promotion! Beer looks awesome, certainly had an effect.

[@jarrydlee8904]

This beer looks Amazing! Congrats to Ross on the new job. We just ordered the 10 gallon set up from you guys and I can't wait to put your epic equipment to the test.

[@michaellane6514]

Congrats Ross!! Have you guys ever tried cold steeping your roasted grains overnight? It’s suppose to help reduce the harshness and astringency when brewing a stout/porter. Personally, haven’t tried it yet but I’d love too. Went to a brewery near me couple weeks back, had an Imperial Oatmeal Stout. It was super duper harsh and astringent. Almost to the point were it was unpleasant to drink

[@ClawhammerSupply]

We've done overnight mash projects a couple times in the past but they were heated first.

[@BenSund]

I have done it several times with some success (grain choice is really important). I do 2 quarts of water per lb of grain. I usually heat to pasteurize, but then you can add it to taste at basically any point.

[@TZerot0]

Man, I love y'alls videos. Been watching for two years and finally got to brewing for the first time this summer, hope to be able to afford one of your systems one day.

[@ClawhammerSupply]

That's rad. Thanks!

[@bgrace94]

Man getting the system is the dream. I just started brewing this year and I use Clawhammer’s vids for inspiration.

[@musicloverfan1000]

Ross is such a cool dude and has the best one-liners lol

[@sunegeri]

This was some badass stuff right here. Awesome.

[@brokentreebrewingco7034]

I was watching this at full volume and my neighbors called the cops. The cops arrested them. Great stuff.

[@ClawhammerSupply]

Are you serious, Clark? But really, are you serious?

[@petercarparelli]

Ross and Emmet are most excellent dudes, love watching these videos. Also, Ross has good taste in band shirts. Skeletonwitch RULES.

[@phils6582]

Great video! I'm looking forward to seeing the recipe and possibly trying it myself soon

[@chozomonkey]

Congrats, Ross.

[@smntsn]

I like the music and vidoe (the show) rocks! Very funny very well prepared. Thanks for this great vid :)

[@ryanblystone5153]

Thank you

[@ascot5701]

Your editor is top class!

[@JC-ln6dh]

Congrats Ross! I like how you blur out all manner of seemingly inappropriate stuff, but Ross and Emmett casually drop 2 F bombs at the end with zero bleeping 🤣😂

[@ClawhammerSupply]

Those made it past final review. Whoopsie!

[@mnkybndit]

Congrats Ross. You deserve it mate.

[@johnjeong4340]

congrats on the new belgium job!

[@georgecolby7488]

Extra credit for yet another awesome black metal shirt.

[@Carps1313]

Fuck yeah Ross! Congrats on the brewing gig!!!

[@rhegedus789]

Ross is the superior guest brewer, there I said it.

[@jsharkey1786]

I just brewed this baby today. Smells awsome when the hopps go in

[@eddiane]

Quote of the video...I'll see you never. On the blackout train to the grave baby.....Still pissing my pants laughing at that one and playing it over and over. Great video gents and I love big stouts.

[@taxusbaccata3001]

I just really love those Quercus rubra leaves

[@bsbru88]

I just did my annual pumpkin pie stout. This year I did an imperial. Came out at 13.1%. Tastes delicious. Great video.

[@seriomarkj]

Looks so good

[@imacracker515]

The elbow in the sani had me LOL.

[@piazzonim]

Love Ross' hat - so true. Sorry Emmet had the grain basket detail this time, looked like he missed out on an extra porch beer. Any thought to building a CHS Stainless Fermentor?

[@ClawhammerSupply]

Fermenter... Yes, someday! But honestly, buckets are easy, reliable, and less expensive than stainless, which is why we've been so slow to switch.

[@chubles509]

love the vids. cheers from minneapolis

[@HopsANDgnarly]

Drooling over that massive Russian River bottle. You lucky SOB! Ross 2024

[@anansamersuk518]

Good job well done

[@shonuffLA]

Great edit

[@LightHawk328]

Yay North Coast is my favorite brewery!

[@Pik000]

Massive Brew! Did you measure ABV? I love the hats, reminds me of the running hat gag from 30 rock.

[@Bumalar]

Hows it goin with this beer? It still in the cellar? Crack it open and do a video on that puppy!!!

[@Martyn_42.]

Красавчеги!!!)))

[@gunder3]

Never boring g'day from Melbourne

[@1776dawg]

Congratulations Ross! Hopin you can jam a playlist of stoner and black metal while y’all brew! 💀🤘

[@YourEverSoInviting23]

You guys should make a video on ph balancing water and wort. What to add when to add it and what to buy. From what i understand it's a pretty broad road with beer styles. Idk you guys are smart 🤓

[@andrel3]

“It’s a ninja turtle sewer trap” had me rolling 😂😂

[@eddiejimenez6900]

It’s the little things in life like a clawhammer video or a BIG ASS RIS to make you feel better. Why not both?

[@HOMEBREW4LIFE]

cheers dudes!

[@brewsandbass5572]

Looks yummy.

[@garethpritchard7012]

Awesome video. I'm about to bottle my own Russian Impy Stout. Was supposed to be 9.7 but the US-O5 rampaged through it and it's come out at 13.5% 😬

[@gre3705]

Emmet could you elaborate on that signature dual yeast agitation move? Is it something I can do if I brew alone?

[@popp454]

I wonder if they ever ended up cracking this open after aging it? Hope it turned out good after a year of aging!

[@tonyc1782]

Congrats Ross! Guys, you gotta get in on that Kveik yeast. No more waiting weeks lol. I just did my Peppermint Stout and from grain to glass in 6 days. 10.3% ABV. OH LORDY HAVE MERCY! 😆

[@garethpritchard7012]

They have done a few kveik brews.

[@aaronwolfenbarger2122]

You're going to do a long boil anyhow, why not sparge some too in our see to extract as much sugars as possible? Great video guys, enjoyed it as always!!

[@z4lechpro]

"You are breathtaking"!

[@MrWimbli]

Love it

[@RoraighPrice]

you should try Eisbock freeze distilling this beer make it a double.

[@daledog16]

Make terrible Decisions for sure guys love it

[@paulschroeter4987]

0 to hero 😂😂😂 damn Ross 😂😂

[@christopherrhoderick9706]

Gonna need that recipe link !!!!

[@bedlamatic]

good times....

[@mynameisnotcory]

Can we get a nice pastry stout video soon?

[@JohannesReppin]

Did you mention OG and FG? You said 10,5% abv but what about the other stats?

[@chrisz8532]

Ah, I think I get it now. 😎💪

[@sailormouth8356]

this the fancy man's malt liquor

[@paulschroeter4987]

I was thinking of making this beer. Could I perhaps throw in a few pounds of dextrose to up the abv? What's your thoughts?

[@offr0adrangerguy]

Oh what I've give to put that big dark chocolatey goodness in my mouf.

[@atouchofa.d.d.5852]

God I love these

[@lofifpv6814]

The BAC joke sure aged well. Only plausible explanation at this point. Also, when are you all cracking that bottle for a tasting?

[@radeksopinski8338]

Baltic porter next time? :)

[@tjbarnett35]

A light pint and I'm looose lol

[@edbercaw5833]

I’m planning to do this recipe as a one gallon batch and bottle it. Anyone brew this and have tasting notes? I don’t see any reviews or updates on how it’s turned out. Thanks in advance!

[@deathmetaldownhiller7874]

Clicked on the video because of the Bathory shirt. Rad

[@aspjake123]

I need a brew basket like what you guys use, where did you get it please?

[@FoxMcCloud702]

I notice you didn't use a blow off valve. How was the fermentation?

[@ClawhammerSupply]

Grrreat question. Even with a gallon and a half of headspace it blasted right through the airlock...

[@iflanzy]

I like Ross

[@cbut098]

Make that hat for sale. I'd buy right now.

[@AngelDiaz-no3uw]

Love the video, I have a 10 gallons 120-volt system, and I'm wondering what kind of mash profile do you use in beersmith?

[@ClawhammerSupply]

You can download ours on the "contact" page of our website

[@tomasz3122]

This hammer and sickle in thumbnail does not fit RIS. RIS was royalty beer, and as you might know, any reference to old times like that would be prosecuted by Soviets. That’s how RIS and Baltic Porter disappeared in Russia.

[@BeerBubbles]

Next time, bigger bottle! Need an update on the aging in a year 🍺

[@ramtharthegreat]

I have the clawhammer BIAB/kettle setup. I have done 3 all grain kits, they are all a little low on the OG compared to the recipe I am using. Is this typical of this setup, or do I need to do something different? I let the grain basket drain about 20 minutes when I do.

[@jacobhaegele4654]

Lots of variables at play - author's brew method, sparge/no sparge, etc. My initial recommendation would be to start tracking your brew house efficiency, if you're not already. Putting the recipe into a brew calculator (brewer's friend or beersmith, etc) and adjusting to your calculated efficiency really helped me start hitting target ABVs. There are also some ways to improve efficiency in the brew process.

[@ramtharthegreat]

@@jacobhaegele4654 thanks a bunch, I will use that calculator. To sparge with a BIAB setup, do I just reduce the volume of water I begin the mash with by, say, a half gallon, then sparge with a half gallon of hot water while the basket drains?

[@RoraighPrice]

you should add the char browned marshmallows to this one, it would probably make even the young beer stupidly drinkable.

[@How_to_613]

Its easier to watch when you first have the brewing and then the tasting.

[@NathanYager1337]

My wife wants me to throw away the shirt I have that goes with Ross's shorts in that brew day. Divorce papers have been filed.

[@Daniel-zq3wq]

9:43 Hold up, FORTY tabs of priming sugar? I guess I haven't bottle-carbd before, but 40 tabs even for 3 liters seems insane.

[@ClawhammerSupply]

I believe they used the "measure once and add 30% extra priming tabs" method. Just praying it doesn't take down Ross's whole house when it blows.

[@Vykk_Draygo]

Well... it's like .79 ounces of sugar per gallon at 70 degrees Fahrenheit for 2.3 volumes of CO2. So, mathematically, you need, approximately, a VOLUME of sugar equal to a dying star to carbonate 3 liters. Mathematically. I have a degree in computer science, so I'm smart. Trust me.

[@codebowl]

Could this same beer be done on your 10 gallon system with a stepped mash approach or is this best done on the larger system just due to the grain bill?

[@ClawhammerSupply]

You could hold water back and do it in the 10.5 gallon system for sure.

[@matthewtrigwell7803]

Name a better duo!!

[@ClawhammerSupply]

Can't be done.

[@Martyn_42.]

👍😎

[@ВалариПетровский]

I burn pumpernikle and ferment.. cheap and effective

[@schellius]

Skeletonwitch and RIS!

[@TheBruSho]

I'm definitely a squeezer

[@non7sens]

Guys throw that bottle cork tool in the trash. Invest in one that is stationary and has a single push down leaver - Floor Corker.

[@ClawhammerSupply]

Yeah, we probably made a mistake by cheaping out on that one.

[@random12345457]

i respected all COVID laws at the time and respect that they have also. now, 2 years later, i can't believe we went through that bullshit

[@mikeb5315]

What happened to Rachel?