Russian Imperial Stout vs. American Double

This I endorse fully.

 

Well, according to them there's only Barley Wine. Which I don't agree with. English-style and American-style Barleywines are 2 different styles.

 

All the relevant information (historically) is collected at Ron Pattinson's blog at www.barclayperkins.blogspot.com and in books written by Ron. Below you see typical porter grists summarized from a work by Tizard, a well-known brewing writer of the 1800's, as reported by modern brewing authority Ian Hornsey:

https://books.google.ca/books?id=QqnvNsgas20C&pg=PA499&lpg=PA499&dq=Tizard porter grist&source=bl&ots=b72SgL2TEH&sig=nQril5SMQe3xx_f8v7N3haOJg1U&hl=en&sa=X&ei=C4yIVKWJFM2OyATYwoHgBg&ved=0CCAQ6AEwAQ#v=onepage&q=Tizard porter grist&f=false

Tizard reported from 2-4 malts being used (raw grain, e.g., roasted barley, was illegal until 1885). The strength of the beer didn't affect the number of malts and Imperial stout was simply stronger and more heavily hopped than porter at say 6% ABV. It's interesting that Tizard calls his grist no. 1 a low, shabby article, it is pale malt and black patent malt - a very typical grist for today!

I agree with you some stouts use many more malts today, I often wonder why as this seems completely unnecessary and is ahistorical to boot.

 

I have to agree my friend - some times when I look on BA I think "Huh... where did they get the info to classify it as that style of beer?" I always just assumed it was from people who know more about the brewery than me

 

How did that blend work out? I'd be interesting in trying a blend with Matilda myself!

 

Very nice. I imagine it was closer to how I've seen an original London porter described (brewed with brown malt, but no roasted malts, and stored in wood vats for months)- 7% abv, the color was translucent mahogany brown, dominant dark fruits and toffee, with a hint of roast character and barnyard in the background. Maybe the original porter would be drier and hoppier, but this was a tasty beverage all the same. I just went with 50%/50%, but may play with the blend if I do it again.

 

I think the bigger question is what is the difference between an RIS and a baltic porter?

 

American Double is the beer equivalent of 'freedom fries' cause you guys still see commies everywhere.

 

They are everywhere. Nowadays, they're disguised as "liberals"... Whatever the hell that word means, after it stopped meaning free.

 

Liberals are too conservative. When I get back to brewing (soon) my first beer's going to be called 'Chris Hedges Righteous Rage'.

 

There was a time on BA when the only style category was RIS.

Then people started dropping chocolate, coffee, and other things into it. Hence the American Double Stout.

Personally I like the distinction because I believe there is a difference between a stout brewed with only water, barley, and hops that displays chocolate or coffee notes, and a stout that has chocolate (or choc extract) or coffee additions during the brewing process.

 

a good example for me was the Clown shoes Undead Party Crasher (American Double/Imperial) and Blaecorn Unidragon (RIS) I think these are quite different and enjoy both but I prefer the Unidragon

 

Great point...I've tried several Baltic Porters alongside RISs and there is such a tiny distinction between the two, IMO. After all, they are from the same Baltic region.

 

Baltic porters are (historically) made with lager yeast and/or cold fermentation.

 

MY distinction - if it's barrel aged and brewed with more than 4 ingredients, it's an American Imperial Stout. If it doesn't need all that extra stuff and is good enough on it's own, it's a RIS