Courage Russian Imperial Stout
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- čas přidán 25. 11. 2017
- Episode 74 | Paul Fowler celebrates a big milestone with a big beer. He’s brewing the historical recipe for Courage Imperial Stout for his Fowler House Batch 100. Join him for the epic brew day and two-month tasting notes. [Original postdate: November 26, 2017]
Related Links
Courage Imperial Stout Homebrew Recipe - includes Paul Fowler’s recipe and links to Shut Up About Barclay Perkins blog for more information and related historical recipes from Ron Pattinson and Kristen England.
chopandbrew.com/recipes/courag...
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Cheers to 100 Paul!
Great episode. I hope everyone in the chop and brew family had a great Thanksgiving.
Nice episode. Good to see a brewday..
Love this episode. I really enjoy the episodes that are grain to glass. Thanks to chip and crew!
100 homebrew batches in 5 years works out to about 1 every 18 days. I have some catching up to do!
Nice episode. Well put together. Fun to get Paul's story out there. I noticed the "coming up in this episode" and "coming later in the winter from C&B" notes. Those are kind of fun. Maybe I'll drink my last, one bottle of this today.
Thanks, Don. Glad you noticed them. Trying to let people know more about the what's coming up just to keep things rolling along.
Congrats Paul! Awesome milestone and sexy looking beer! Looking forward to the Fowler Rig Rundown ep!
Congrats on a 100 brews! We both started brewing at the same time and I'm just at about 100 now. I'll have to check out this recipe. Thanks for the video as always!!
What sounds like a great stout. I am going to have to try this one.
Chip - I wish I had 5 more shows about homebrewing I could watch that are half as good as yours... keep up the good work homie!
Definitely going to brew this!
nice episode
I'm not necessarily big on stouts, but I am fascinated by them, particularly RIS. Props to Paul!!!
This was a good video.
ok you've sold me on making this!
Great video. I've only brewed Greg Hughes RIS recipe and it always comes out great. Would love to try this one next, intrigued by the use of Hallertau too so may use my home-grown Hallertau/Saaz. Paul - when you're fermenting such big beers for 2 or 3 weeks do you rack to secondary at all (say after a week)? My beers often finish quite sweet so rousing the fermentation sounds like something top try. Cheers.
Good video! I would be curious to see how it's tasting now.
Hey, I just found your channel and I have a Barclay Perkins RIS from 1848 courtesy of Ron Pattinson. Mine used a crap ton of hops also and after aging for six months it is fantastic!
Love to hear that. Courage Stout is such a great and storied beer. I hope you'll check out more videos. We're about 150 videos deep between full episodes and shorter vids. Cheers!
Yo, puffy! Hahahaha.
Great episode!
Makes me want to brew exactly that.
I love the monster starter!
Sounds like my kind of stout. I'll have to check out that recipe. Congrats on the 100th batch!
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@Armando Skylar instablaster ;)
@Orlando Ty I really appreciate your reply. I found the site on google and I'm trying it out atm.
Takes a while so I will get back to you later with my results.
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@Armando Skylar You are welcome xD
I worked for Courage's when they last brewed Russian Imperial Stout in the early '90s
Michael Dibb Does this recipe seem like a correct inspiration from it?
Great video. I buy a Polish beer that is 'Bright from Pilsen & Dark Roasted'... holly sht does it tastes good. Seems they use a Magnum Hop. According to my father it's what they used to a call a black and tan in the North of England.
I like stouts that don't make me feel full. I bony want to feel sleepy when I'm out having fun. Great video guys.
Dont
On the years that I do make it to NHC, or I guess HomebrewCon now, I do a beer when I get home that uses almost exclusively all the free samples and little grab bags of grains/hops/yeast/etc. I call it "Free as in Ale" and it's a pretty interesting adventure. It does end up in Beersmith just to come up with a sensible hop schedule and I usually need to buy some base malt since no one at the con is giving out 10 pounds of 2-row, but it's pretty freestyle otherwise.
That is a rad freestyle!
Make a video on bottle conditioning please!? He has it mastered, please show!
Awesome episode :). Do you accept beer mail from fellow home brewers, Chip? Would love to send you some NE style IPA's.
Zach Dixon That would be nice! Hit me up at email
Wow, 100 beers over five years! I've been brewing 8 years and still a long way from 100.
I’m coming up on five years and I’m at 88. Although I did dump two of them after they turned out terrible and had to quickly Brew up something else to replace them.
The problem is drinking it all, especially since most of my friends brew too so when I get people over to drain a keg I regularly end up with a fridge full of other people's beer.
We want more Dave Brubeck in the show !
“One for the brothas” lmao
Sounds like a solid dry stout to me, but not a RIS. I've recently brewed a beer like that, and ended up with similar results
A dry stout is generally 4-5% ABV, much lower than this beer. While I agree the tasting notes do not jive with most modern RIS, I do think it's a good, fun look back at what the RISs of another time might've been like.
so, how long beer stayed in fermentor and how long can it be bottled before you open it and drink it. my plan is to brew it in february. put it all in the bottles and drink it in august.
You can see Paul's recipe and notes at the link in the video description. With proper fermentation, it can be ready fairly quick, but certainly ages/conditions well.
@@ChopAndBrew thx a lot guys, I don't need it to be ready quick :D keep up the good work cheers from croatia ;)
I should not watch videos about good stouts. What you described sounds wonderful. I am so suggestible. Fortunately all the grog shops are closed. To bed with me. That was very interesting.
I keep noticing how many home brewers also cook a lot. It seems to be almost the norm. That stout would go well with the black Russian rye bread I baked. I am torturing myself. Off devil computer, OFF I tell you!
"2.80 grams Pickling Lime (Mash 0 min)" - is this "0 min" correct? Do you add pickling lime to increse pH after mashing?
"2.30 grams Calcium Chloride - Sparge Water (Mash 60 min)" - sparge water and mashing for 60 min? I don't get it.
I've asked Paul to come here to comment shortly. If need be, I'll edit the recipe page, too. Sorry for the confusion; I, myself, am not experienced with a lot of water treatment, so it's better that Paul weighs in here.
Thanks for super fast explanations.
Chip, I love your videos. These, with Michael and Jake, for BrewingTV, were greate too!
Greetings from Poland.
HIGH TEMP Fermenting "Up to about 39C (102.2F)" [I hope that you will find this most interesting.]
|| www.garshol.priv.no/blog/291.html ||
Perhaps you have seen this before. | I found this most interesting . . . quite a few things, actually. “we asked him how warm he fermented. "Up to about 39C," he says. Silence follows, as Martin and I stare at him. Other brewers consider the 29C the Belgians sometimes ferment at extreme, and here's someone going a good ten degrees warmer! Sigmund told us that his brother Gunleiv actually ferments even warmer, up to 43C, and gets more fruit character.” || “… ask yourself how many really aromatic yeast types there really are. There's hefeweizen yeast, obviously. There's Brettanomyces. And there's ... there's ... there's actually not a whole lot else.” “And out of the saucepan rose again that unmistakable orange-peel aroma. There was none of that flavour in the wort, so the source could be nothing other than the kveik.”
Also see this link for the Back Story: www.garshol.priv.no/blog/264.html
Additional Link: www.garshol.priv.no/blog/
I found this via: alcohol.StackExchange.com/questions/401/How-Was-Beer-Brewed-Before-The-Discovery-Of-Yeast
{Homebrew and Microbrew group on LinkedIn
www.linkedin.com/groups/102243/102243-6432832379764776963 }
This guy has an IQ of 150 I am sure of it
Which guy? We're suspect either way.