Friday, December 07, 2007


(from BJCP)
13F. Russian Imperial Stout

Aroma: Fruity esters, reminiscent of dark fruit, merged with intense roastiness and maltiness. Hop aroma is usually also present.

Appearance: Very dark reddish-black color; opaque.

Flavor: Intensely fruity and malty, backed up by balancing roastiness and prominent hop bitterness and flavor. A "burnt currant" character may be present, along with a suggestion of cocoa or strong coffee. Alcoholic strength should be evident, along with a deep, complex malt flavor. The finish can vary from relatively dry to moderatley sweet, usually with some lingering roastiness and warming character.

Mouthfeel: Very full-bodied and rich, with intense flavors and perceptible alcohol presence. Carbonation is relatively low.

Overall Impression: An iintensely flavorful beer. Roasty, fruity, and bittersweet, with a notablealcohol presence. Dark fruit melds with roasty, burnt, almost tar0like sensations.

History: Said to be popular with Russian Imperial Court

Comments: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia

Ingredients: Well-modified pale malt, with generous quantities of roasted grain. Flavor and aroma hops should include English varieties for authenticity. Alkaline water would balance the abundance of acidic raosted grain in the grist.

Vital Stats: O.G. 1.075-1.095+
IBUs: 50-90+ F.G. 1.018-1.030+
SRM: 20-40 ABV: 8-12+%

Commercial Examples: Samuel Smith Imperial Stout, Courage Imperial Stout, Brooklyn Black Chocolate Stout, Rogue Imperial Stout, North Coast Old Rasputin Imperial Stout, Victory Storm King

No comments: