Style 13F: Russian Imperial Stout
English in origin, this high-gravity, heavily-hopped stout was brewed for export to Russia and the Baltic states. Now it's popular with American craft brewers for its complex aroma and flavor.
The appearance is always a pitch black body with a tan head. The aroma is a mixed pot of roasted grains, fruity esters, hops, and alcohol. The malt usually takes on coffee and chocolate flavors along with burnt grains. Dark fruit and specialty malt aromas like caramel may add complexity, but the dark grains take center stage.
Those complex elements should carry right over into the flavor for an intense mixture of grains, hop, and esters. The hops can get aggressive and the chocolate expands to unsweetened bakers cocoa, mocha coffee, and milk chocolate. With age it can take on sherry or port character. The alcohol may be evident, but shouldn't be sharp.
Well-modified pale malts make up most of the grain bill, along with generous portions of roasted malts. Any malt or hops can make up a part of these complex recipes. American of English yeast strains can also be used and alkaline water helps to balance the acidic roasted malts.
OG: 1.075-1.095+
FG: 1.018-1.030
IBU: 50-90+
SRM: 30-40
ABV: 8-12%+
Case Study: Hoppin' Frog B.O.R.I.S. The Crusher Oatmeal-Imperial Stout
Yeah it's big and it's big and chocolaty, but I didn't find this to be a particularly outstanding. It appeared pitch black with a tan head in my pint glass. The aroma is a mix of cocoa and burnt grains. The oats contribute to a very smooth flavor, but I'm thrown off by the feel and balance between what seems to be citrus hops and chocolate malts. They just aren't working. It makes for a less than ideal feel, but this beer is still very drinkable for it's size and weight.
No comments:
Post a Comment