Rusky Business

Rusky Business is rated 4.7 out of 5 by 15.
  • y_2024, m_4, d_16, h_3
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.41
  • cp_1, bvpage1
  • co_hasreviews, tv_7, tr_8
  • loc_en_US, sid_90-15268-00, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_mrbeer
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getAggregateRating, 215.29ms

We can’t keep a secret on how to make this classic Russian Imperial Stout. In fact, we’ve simplified the process for making it. The only risk might be that you and your friends will drink it before the next batch is ready. It’s big, bold and dark. The high bitterness level for a stout will pleasantly surprise you. If you like to brew beers with rich, complex flavors…you’re in business.

Customize Rusky Business

* Required Fields

Your Customization
Rusky Business
Rusky Business

In stock

Subscription details



    This recipe has a lot of fermentables. Put your fermenter somewhere safe in case it leaks during fermentation.

    What You Get

    3 St. Patrick's Irish Stout Brewing Extract (HME)

    3 Packets of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet Booster

    1 Packet Centennial Hops

    1 Packet Northern Brewer Hops

    1 Packet Nugget Hops

    2 Muslin Hop Sacks

    1 Safale US-04 Dry Ale Yeast

    1 Packet of No-Rinse Cleanser

    For Fans Of

    North Coast Old Rasputin Russian Imperial Stout

    Brew Specs

    Flavor: Malty

    Original Gravity: 1.094

    Final Gravity: 1.023

    ABV: 9.25%

    SRM: (Color): 40

    IBU: (Bitterness): 60


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packets from under the lids of the cans of Brewing Extract (you won’t be
    using these), then place the unopened cans in hot tap water.

    2. Place the packet of the Nugget pellet hops into a hop sack tying them closed, then trim away
    excess material.

    3. Using the measuring cup, pour 1-gallon of water into your clean 1.5-gallon or larger pot, then
    open the packet of BrewMax Booster and pour into the cool water and stir to dissolve. Increase
    your heat to medium-high. Continue stirring constantly to keep the sugar from scorching. 

    4. Once the solution is safely boiling add in your hopsack, allow this mixture to boil for 60
    minutes stirring occasionally. 

    5. While waiting for the boil to finish (step 4) place remaining packets of pellet hops into a hop
    sack, tie them closed, and then trim excess material

    6. Once 60 minutes has passed (step 4), add the second hopsack with 2 packets of pellet hops.
    Then remove the pot from heat.

    7. Open all 3 cans of Brewing Extract and pour the contents into the hot mixture in your pot. Stir
    until thoroughly mixed. This mixture of unfermented beer is called wort.

    8. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter
    this would be approximately 1 gallon of water.

    9. Pour the wort, including the hop sacks, into your fermenter, and then bring the volume of the
    fermenter to mark 2 by adding more cold water. Leave the hop sacks in the wort for the duration
    of fermentation. (If you have a different fermenter top it off with cold water to the 8.5-liter

    10. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    11. Sprinkle the Safale S-04 yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 70° and 76° F (21°-24°
    C), and out of direct sunlight. Ferment for 21 days.


    After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 5 out of 5 by Rocco from Thick and Rich I was a bit intimidated by the three extracts, all the and a 9.25 ABV. I was concerned the hops flavor would be too strong as well as a heavy alcohol taste. I was wrong. It came out so good. Nice rich thick texture. It has a perfect bitterness. This is now on the top of my stout list. I don't see it in the instructions but they had warned about the fermentation. It does foam a lot during the process. My batched oozed out the barrel a little for a few days. Not much to impact the end volume (ended with twenty-one 12 oz bottles) but did make a little mess. Keep your fermenter on top of something you can wipe clean. I kept mine on the tile floor. I don't see myself ever going back to commercial beers. Mr. Beer has spoiled me. Happy Brewing
    Date published: 2020-11-01
    Rated 5 out of 5 by Thagomizer from Everything you would expect from a Russian Stout I started this brew on June 4, 2019, in a 3G FastFerment conical fermenter, following all instructions. Initial SG was 1.093. Within 16 hours the fermentation lock was clogged and the lid blew off hard enough to dent my sheet-rock ceiling. In spite of that, I lost less than a pint. I transferred the remainder of the batch to a 5-gallon stainlees steel brewing vessel and left it covered for five days until the fermentation had slowed. On June 9, 2019, I put it back into the cleaned-up 3G fermenter. I bottled it on June 29, 2019, with 1/3 cup of priming sugar into 15 one-pint swing-top bottles. The final SG before priming was 1.03. On September 6, 2019, I sampled this brew. As the title proclaims, it well represents a Russian stout: powerful, thick and with a mellow mouth-feel. It has a bitter chocolate aftertaste that I appreciate. However, the next batch will be started in a 6.5 gallon fermenter! Mr. Beer was not kidding when they warned of vigorous fermentation.
    Date published: 2019-09-09
    Rated 3 out of 5 by TimK from I'm trying to like this one but ... First, YMMV on this one. Second, I do like stouts, enjoying the likes of Samuel Smith's Oatmeal Stout to Dragon's Milk to Young's Double Chocolate. I had high hopes for this one and brewed per instructions. It fermented aggressively and audibly and after 3+ weeks in the fermenter the initial sample when bottling was promising. However, the results after 3+ weeks bottle conditioning have not met expectations. There is no head and not much carbonation to my pours. The taste is strong but hard to define; it has a heavy mouth feel. All of my Mr Beer brews to date have been consumed quickly; RB will be around for months. I may update if it improves with age and, as I stated above YMMV. (BTW I am now 2+ months past the initial brew date).
    Date published: 2022-09-12
    Rated 4 out of 5 by German Snob from A solid Imperial Stout! Now this...this was a beer with some backbone! A beer to get one through a hard winter! Strong, malty, hoppy... following the recommendations of other reviewers on similar recipes, I added a full load of Mr. Beer's lactose milk sugar to this. I further modified with the addition of some Mt. Hood hops and substituting the included Booster packet with a pack of Robust LME. This was my first time trying to tailor the results of my beer and I really enjoyed the outcome. The result was strong, malty, hoppy with a smooth, slightly creamy taste and mouth feel. That said, it also ran up against what is my ongoing complaint about Mr. Beer... those carbonation drops! They really don't have enough to them for the 740ml bottles! I had to sloppy-pour to get any sign of that rich, brown head, and there was no retention to it, no lacing. In the future I'll experiment with dialing in the priming a bit more. Maybe it's my environment. The pathetic head is the only reason for my witholding that fifth star. This is truly a grand beer and with some tweaking to the bottling I am sure would be a masterpiece!
    Date published: 2021-03-15
    Rated 5 out of 5 by Gymbow from Good Balance of sweet and bitter Tasted more like Guinness foreign extra stout. I would suggest including Milk Sugar for a.creamier head. I enjoyed the extra bitterness of the hops
    Date published: 2020-04-14
    Rated 4 out of 5 by Groundswat from Great taste Loved the flavor of this stout, only problem was i added the same amount of bottling sugar as other recipes i have purchased and it came out a little flat. Will add more next time i buy this stout. Make sure you put fermenter in pan for overflow, this recipe can really foam up the first few days.
    Date published: 2021-05-18
    Rated 5 out of 5 by Octopus from This is a pre-poured review... I just got this recipe bubbling last night, but I already know it’s going to be epic. I have made many other great quad-strength stouts with your extracts, so I have a pretty good idea how this one’s going to come out. I did the Rusky Business recipe to the letter, with a few tweaks added for my own amusement and later delectation. To the initial nugget hop/booster boil, I added a cup of honey, a cup of dark brown sugar, and two tbsps of molasses. After removing from heat after the prescribed hour, I added the 3 cans of St. Pat’s, along with a heaping tbsp each of Nescafé, cocoa, and vanilla extract. After five days of fermenting, in our 64 degree basement, I’ll add a half-cup of lactose, dissolved in boiling water, and a tbsp of apricot extract I’ll update in March with a review of the results, and a pic. The brew is fermenting nicely, already - I know some would have concerns about blowing the lid off the LBK with this much sugary goodness fermenting all at once, but this temp in my winter basement slows things down just enough. I will keep an eye on it, though. Note: I had to assemble the ingredients of this recipe myself, as it was out of stock on the website. Oh, the inconvenience!
    Date published: 2021-01-10
    Rated 5 out of 5 by Charlies brew from Strong kick your butt stout Strong sipping stout. Doesn’t get any better than this one.
    Date published: 2023-06-24
    • y_2024, m_4, d_16, h_3
    • bvseo_bulk, prod_bvrr, vn_bulk_3.0.41
    • cp_1, bvpage1
    • co_hasreviews, tv_7, tr_8
    • loc_en_US, sid_90-15268-00, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
    • clientName_mrbeer
    • bvseo_sdk, p_sdk, 3.2.1
    • CLOUD, getReviews, 8.12ms
    • bvseo_sdk, p_sdk, 3.2.1
    • CLOUD, getContent, 253.75ms
    • bvseo-msg: HTTP status code of 404 was returned;
    We found other products you might like!