Mark McDermott's



                                    KRAPUTNIK



                              SOVIET PEOPLE'S STOUT



Starter:
     Yeast was propagated for 2 days in 36 oz. of "Goya Malta" Mexican malt
     soda. Soda was boiled first to drive out carbon dioxide.

Specialty Grains:

     In 2 gal. water, steep:
         1 lb. roast malt (500¡ Lovibond)
         1 lb. black malt (500¡ Lovibond)
         1 lb. "Special B" malt (221¡ Lovibond)
     Began steeping at 180¡ F for 20 min., ended at 170¡ F

Malt:
     6.6 lb. Northwestern Gold extract 
     3.3 lb. Northwestern Gold DME

Bring to Boil (I add a spoonfuls of old yeast from my last brew at this
point. Boiling kills the yeast, of course, leaving "skeleton" yeast cells as
food for my new yeast.)

Hops:
     1 oz. Nugget (12.5% AAU) at :60
     1 oz. Galena (8.6% AAU) at :30
     1 oz. Perle (7.6% AAU) at :03
          (Choice of hops was arbitrary: these were pellet hops that I wanted to
     use up. As this is not a normally hoppy style, I believe the selection of
     hops shouldn't matter too much in the profile.)

Primary Fermentation:
     8 days at 65¡ F

Racked to Secondary:
     41 days at 65¡ F

Primed at bottling with 3/4 cup of corn sugar.

OG: 1.088       FG: 1.033       ABV: 8.5%

     Note: A few things happened to this brew which I would not wish on my worst
enemy. First, as can happen with a big, high-gravity beer, the robust head
forced bits of hop leaf into the airlock, causing a blow-off. I was assured by
one of my B.O.S.S. co-members that the head should have protected the brew from
the elements. So, as advised, I replaced the lid and replaced the airlock with a
hose vented through some diluted bleach. No sooner did the froth subside and I
replaced the airlock, than the sewer drain in my basement brewery backed up,
leaving a puddle of, um..., sewage not two feet from my fermenter. I hustled it
upstairs to finish out its fermentation safely. So if you try my stout and it
has an "off" flavor, you'll know why.