Russian imperial stout was one of the first beer styles that caught my interest. I remember tasting North Coast Old Rasputin as I read and reread the BJCP style guidelines for the
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My friend Mike Riddle, well known for his award-winning Russian imperial stout, does use a lower attenuating Irish ale strain. He counters this with very high levels of roast malt and hops to try to balance out the residual sweetness. He also keeps the amount of crystal malts to one modest addition of dark crystal.
Even though this was at one time a British beer for a Russian court, the resurrection of its popularity in the United States means that a brewer has a number of fermentation choices. The only real must do is avoiding hot, fusel alcohols and an overly sweet finish.
BOS-winning homebrew recipe, brewed by Joe Formanek. Winner of Drunk Monk Challenge (Aurora, Illinois – 571 entries)
BOS-winning homebrew recipe, brewed by Jeremy Cowan. Winner of Because Beer Homebrew Competition (Hamilton, Ontario: 500 entries)
Head Brewer Mark Purciel considers his beer a hybrid of all three styles. “It has the malt richness of the English without the high alpha acids from the hops in an American variety,” Purciel says. “It has the neutral yeast as an American, but candi sugar as an adjunct with a Belgian.”
Terry Foster utilizes bourbon barrel soaked oak cubes to create a complex and layered imperial stout.
Found in Victoria, British Columbia, Philip's Brewing Co. has since retired this barleywine from their line-up, but you can still brew it with this recipe.
Since our club are located one mile from ground zero of where all Bourbon County Brand Stout is produced (Goose Island’s Fulton & Wood Brewery, http://www.gooseisland.com/fulton-wood.html) it is only natural that we have a homebrew recipe of our own. This recipe has been tweaked over the last four years to produce phenomenal results . . . as long as O.G. is achieved!
Victory Brewing Co. says, “Storm King is dense and full-bodied, with deep, dark chocolate flavors of roasted malts under a massive hop aroma.”
Esoterik is a commemorative beer named in honor of Mr. Anthony Marraccini, who has contributed extensively to the work of the Arts Community of Easton, Pennsylvania – and it’s quite a tribute. The dark fruit really pops in this recipe, but only if you hold the alcohols in check.
Dark Lord is a truly unique Russian imperial stout brewed with coffee, Mexican vanilla, and Indian sugar. It features notes of mocha and charred fruit, and has a “motor oil-like consistency.” Note the extended total boil time . . . this is not your typical evening brew session.