Stout -> dark fruit

[Ridenour64]

I bought a “Bell’s Third Coast Old Ale”before because I’ve always been interested in making a barley wine. Wanted to try a commercial example. I hated it (still drank it all). It had this dark fruit character to it that I just couldn’t get past.

I’ve always raved about “Old Rasputin” RIS. Have purchased it several times. Recently I looked up clone recipes and was surprised to see a pound of crystal 120 along with a pound of carastan, but I purchased ingredients and brewed it anyways. It’s sitting in my fermenter waiting for a cold crash tomorrow.

Excited for my brew that’s coming up, I head to the store today and buy some old Rasputin. I’m sipping it as I type this post and the most dominant flavor I’m picking up now is dark fruit. I’ve never picked this up before but after seeing the ingredients it’s all I can taste now. I looked up tasting notes and dark fruit is one.

Anyone else pick this flavor as one of the most dominant in this beer? I hope it’s not ruined for me moving forward. What do you guys think of this dark fruit character?

I’m also looking for recommendations for good stouts that I can commonly find locally? (Porters even too) because tis the season for dark beer.

 

[VikeMan]

I've never tasted Old Rasputin (I think), but assuming the clone is accurate with a pound of C-120 in a (presumably) 5 gallon batch, I'm not surprised that there would be some dark fruit character.

I’m also looking for recommendations for good stouts that I can commonly find locally? (Porters even too) because tis the season for dark beer.

That depends to an extent on where "locally" is for you.

 

[Dgallo]

Dark crystals certainly have that character. That said, what pushes it further is The combination of dark crystals and English yeast. When combined they can deliver a firm dark fruit character

 

[Ridenour64]

I mostly meant those that would be widely available. But I live in Northeast Ohio. I used US05 so hopefully that will mitigate that flavor.