{"id":1587,"date":"2018-01-29T18:21:34","date_gmt":"2018-01-29T18:21:34","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/?p=1587"},"modified":"2018-01-29T18:21:56","modified_gmt":"2018-01-29T18:21:56","slug":"lhbg-ris","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2018\/01\/29\/lhbg-ris\/","title":{"rendered":"Tasting Notes – LHBG Stout"},"content":{"rendered":"
\"Pint<\/a>
Pint of the Non-Barrel Aged version of the RIS<\/figcaption><\/figure>\n

Back in November I oversaw the brewing of a Russian Imperial Stout<\/a> to fill a whiskey barrel owned by my homebrew club – the London Homebrewers Guild<\/a>. Not mentioned in that original post was that we had an extra 20 L of RIS wort at the end of that brewday, which I split with the club president and took home to ferment.<\/p>\n

The only yeast I had on-hand was W34\/70, so technically I think this is now a Baltic porter, but after ~2.5 months of fermentation and ageing the beer is done. My version was fermented in glass, and obviously lacks the added complexity the barrel aged version will have, but I think I’ve found on a method to mimic this effect in the home brewery.<\/p>\n

\n

“Naked” version<\/h3>\n

Appearance:<\/strong><\/em> The beer pours midnight-black with a modest tan head.<\/p>\n

Aroma:<\/em><\/strong> Strong roast, coffee and chocolate notes. Minimal hop and yeast aroma. Slight sulphur note, likely from the use of a lager yeast.<\/p>\n

Flavour:<\/strong><\/em>\u00a0<\/em>This beer has a strong chocolate note, with a modest sweetness provided by some mid-range crystal malts. The roast character is slightly overbearing compared to the sweetness, although this was deliberate as I left “space” in the flavour profile for the caramel\/vanilla character we are expecting to be contributed by the bourbon barrel that the main portion of the beer is ageing in. Aftertaste is a lingering coffee\/chocolate note and a subtle sweetness that grows as the roast fades. The hop character is predominantly bitterness, with enough bitterness present to balance the sweetness of the beer.<\/p>\n

Mouthfeel:<\/strong><\/em> Big bold body, modestly effervescent, and somewhat silky. Early on there was a bit of an alcoholic burn to the beer, but this has since faded and is no longer present.<\/p>\n

Overall:<\/strong><\/em> Pretty much exactly as planned – big roast and chocolate notes, but not overly complex in order to allow the barrel-aged character to shine through. The barrelled portion still has a few months to go, and I am looking very forward to tasting that version…and to seeing how it ages over the months and years to come.<\/p>\n

\n

“Bourbon” Version<\/h3>\n

This is my first non-soured beer in a barrel, and as such I am quite excited to see how it is going to turn out. Since the barrelled version of this beer is in a bourbon barrel, I attempted to mimic the effect we may get out of the barrel by dosing in increasing amounts of bourbon. This process worked exceptionally well. Here are my notes:<\/p>\n

    \n
  • 1\/4 shot of bourbon (per ~300 ml beer): Not much of a change, but a subtle vanilla note is now present.<\/li>\n
  • 1\/2 shot of bourbon: Beer has a better balance of sweet notes to counteract the roast of the beer. The bourbon provides a strong vanilla character that balances nicely with the chocolate character of the base beer. Overall the beer is smoother and softer on the palate.<\/li>\n
  • 1 shot of bourbon: There is no longer a need to barrel age. The balance is spot on; a perfect mix of sweet, vanilla, roast and hop bitterness. I may drink all my stouts this way in the future.<\/li>\n
  • 2 shots of bourbon. Vanilla is now a little over the top, and the beer is getting a slight alcoholic burning sensation.<\/li>\n
  • 3 shots of bourbon: Smelling the beer burns a little, and the beer has a very strong alcohol note. Bourbon character now dominates, with the stout providing a subtle complexity that works quite well with the bourbon.<\/li>\n
  • 4 shots of bourbon: At this point I’m pretty much rinsing stout residue out of my glass with bourbon. This is what the tears of angels taste like. Also, the room is “spinny”.<\/li>\n
  • 5 shots of bourbon: Now I’m just sitting in my basement, with the lights out, drinking bourbon.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Back in November I oversaw the brewing of a Russian Imperial Stout to fill a whiskey barrel owned by my<\/p>\n","protected":false},"author":1,"featured_media":1588,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,7],"tags":[224,223,194,53],"class_list":["post-1587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-homebrewing","category-recipes","tag-barrel-aged-beer","tag-london-homebrewers-guild","tag-russian-imperial-stout","tag-tasting-notes"],"yoast_head":"\nTasting Notes - Barrel Aged Russian Imperial Stout, Baltic Porter Version<\/title>\n<meta name=\"description\" content=\"Tasting notes for a portion of a Russian Imperial Stout, originally intended to be barrel aged, which was fermented with a lager yeast. 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