This rich, black beer was originally brewed by the British for export to the Russian court. The Russian royals, in addition to being the world’s #1 consumers of sparkling wine were the undisputed champions strong dark beer drinkers. A lot of beer consumers might associate stout mainly with Guinness, but despite being a dark beer Guinness is deceptively light, with a low alcohol and moderate body.
By contrast, Russian Imperial Stout is very high in alcohol, between 8% and 12% ABV and is dense and rich, with aromas of coffee, dark chocolate and dried fruit, and intense flavours of roast grains, bittersweet chocolate and strong coffee, with sweet and warming notes coming from the alcohol. This is not a beer to drink in pints–it’s one to sip slowly and carefully from a snifter, perhaps with a delicious chocolate dessert.
This beer is perfect for serving on Cask, as it’s low to moderate in carbonation, for a smooth, creamy mouthfeel.
Tim’s Russian Timperial Stout
Makes 20 litres/1 pin cask. OG 1.090. Ready in 3-4 months.
- 5 kg (16.5 lbs) British Pale malt
- .25 kg (0.5 lb) Roast Barley
- .25 kg (0.5 lb) English Black Patent Malt
- .25 kg (0.5 lb) English Chocolate Malt
- .25 kg (0.5 lb) English Medium (60L) Crystal
Mash grains at 66° C (151° F) for 60 minutes
Mashout 76.5° C (170° F) for 10 minutes
- 50 grams (1.75 oz) Summit 60 min boil
- 56 grams (2 oz) Cascade at flameout
Use a yeast with good body and high attenuation: Imperial Organic Yeast A31 Tartan or equivalent, or Safale S-04 and rack to a secondary after 5-7 days.