![]() We’ll discuss the challenge of fermenting such a big beer. We’ll look at recipe formulation and wort collection together, because how you plan to collect your wort will affect how you formulate your recipe. We will look at malt selection, with a focus on flavor, but also how it affects foam color. In this series of articles on Russian imperial stout we’ll examine water treatment, including the benefits to treating your strike water and sparge water differently. In the amounts they are used in imperial stouts, the brewer needs to address these issues. Darkly-roasted malts (and dark grains ) lower the pH of the mash and can also lend some astringency to the beer. You have all the challenges of a big beer, with the added factor of a high percentage of dark grains. ![]() It Can Be Difficult Going To The Dark Sideīrewing a Russian imperial stout can be a challenge. For beers that are aged, barrel aging and especially bourbon barrel aging are popular options. Of course, some of the hoppier examples are best consumed when they are fresh, before their hop character begins to deteriorate. In the best examples, aging adds Sherry-like notes to the beer. With its high alcohol content and dark malts, it is particularly well-suited to cellaring. In addition, the character of this beer can change with age. The level of roast, the amount and character of the hops, sweetness, the level of carbonation, and the level of yeast-derived esters all vary. (The BJCP give the OG range as 1.075–1.115, with 50–90 IBU of bitterness.) There’s a lot of variation among commercial examples. They are frequently heavily hopped as well. Russian imperial stouts are big beers with lots of roast flavor. ![]() ![]() Water calculators based on this equation can overestimate the amount of bicarbonate ions required in the darkest beers. A water chemistry spreadsheet, calculating the RA required for a dark beer. ![]()
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