According to Dogfish Head's website "A deep mahogany, Belgian-style brown ale brewed with beet sugar, raisins and Belgian-style yeast."
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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
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.
Great Lakes Brewing Company’s Edmund Fitzgerald Porter clone (5 gallons/19 L, all-grain) OG = 1.060 FG = 1.015 IBUs = 37 SRM = 34 ABV = 5.8 % A rich, robust, complex
Should you cut the cheese (making in your brewery area)?
The Wiz answers a question about brewing with seaweed rather than Irish moss.