{"id":47137,"date":"2025-11-07T19:56:24","date_gmt":"2025-11-07T23:56:24","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=47137"},"modified":"2026-06-27T21:40:44","modified_gmt":"2026-06-28T01:40:44","slug":"receita-de-courage-russian-imperial-stout-a-herdeira-legitima-do-estilo-original","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/pt-br\/receita-de-courage-russian-imperial-stout-a-herdeira-legitima-do-estilo-original\/","title":{"rendered":"Receita de Courage Russian Imperial Stout: a herdeira leg\u00edtima do estilo original"},"content":{"rendered":"<div id=\"thebe-2196508831\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"An\u00fancios\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>A Courage Russian Imperial Stout n\u00e3o foi a primeira Imperial Stout da hist\u00f3ria, mas foi a herdeira direta do linaje original nascido em Londres no s\u00e9culo XVIII.<\/p>\n<figure id=\"attachment_44882\" aria-describedby=\"caption-attachment-44882\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-44882 size-full\" title=\"Receita de Courage Russian Imperial Stout\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/11\/Receta-de-Courage-Russian-Imperial-Stout.jpg\" alt=\"Receita de Courage Russian Imperial Stout\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/11\/Receta-de-Courage-Russian-Imperial-Stout.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/11\/Receta-de-Courage-Russian-Imperial-Stout-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/11\/Receta-de-Courage-Russian-Imperial-Stout-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-44882\" class=\"wp-caption-text\">Courage Russian Imperial Stout<\/figcaption><\/figure>\n<p>O estilo surgiu na cervejaria Thrale&#8217;s Anchor Brewery, posteriormente conhecida como Barclay Perkins, famosa pelas suas poderosas &#8220;Strong Porters&#8221; exportadas para a corte dos czares russos.<\/p><div id=\"thebe-1569099945\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"An\u00fancios\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<p>Quando a Courage Brewery adquiriu a Barclay Perkins em 1955, herdou tamb\u00e9m as suas receitas e tradi\u00e7\u00e3o, continuando a produ\u00e7\u00e3o desta lend\u00e1ria cerveja com o nome Courage Imperial Russian Stout.<\/p>\n<p>Assim, tornou-se a \u00faltima descendente aut\u00eantica das primeiras Imperial Stouts brit\u00e2nicas, mantendo vivo um estilo com mais de dois s\u00e9culos de hist\u00f3ria.<\/p>\n<p>A receita base da Courage RIS prov\u00e9m dos livros de produ\u00e7\u00e3o da Barclay Perkins de 1914, que eram por si mesmos uma evolu\u00e7\u00e3o das Thrale&#8217;s Stouts do s\u00e9culo XVIII.<\/p>\n<div id=\"thebe-1470080674\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"An\u00fancios\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>Especifica\u00e7\u00f5es<\/h2>\n<p><strong>Nome:<\/strong> Courage Russian Imperial Stout<br \/>\n<strong>Estilo de cerveja:<\/strong> Russian Imperial Stout<br \/>\n<strong>Tipo de receita:<\/strong> All grain (gr\u00e3os inteiros)<br \/>\n<strong>Rendimento:<\/strong> 20 litros<br \/>\n<strong>Efici\u00eancia:<\/strong> 72%<br \/>\n<strong>Pr\u00e9-fervura:<\/strong> 27 litros<\/p><div id=\"thebe-760582725\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"An\u00fancios\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<h2>Ingredientes<\/h2>\n<h3>1. Ferment\u00e1veis<\/h3>\n<ul>\n<li>6,00 kg de malte pale Maris Otter (65%)<\/li>\n<li>1,50 kg de malte brown (16%)<\/li>\n<li>0,80 kg de malte black patent (9%)<\/li>\n<li>0,30 kg de malte chocolate (3%)<\/li>\n<li>0,50 kg de a\u00e7\u00facar de cana escuro ou xarope candi D (7%)<\/li>\n<\/ul>\n<h3>2. L\u00fapulos<\/h3>\n<ul>\n<li>60 g de Target (8% AA) no in\u00edcio da fervura (120 minutos, 55 IBU)<\/li>\n<li>15 g de East Kent Goldings (5% AA) a 30 minutos do final (10 IBU)<\/li>\n<\/ul>\n<h3>Outros<\/h3>\n<ul>\n<li>5 g de Irish Moss (10 minutos, fervido)<\/li>\n<li>5 g de nutriente de levedura (10 minutos, fervido)<\/li>\n<\/ul>\n<h3>Levedura<\/h3>\n<ul>\n<li>Wyeast 1028 London Ale ou White Labs WLP013 London Ale, atenua\u00e7\u00e3o: 72\u201375%, alta flocula\u00e7\u00e3o.<\/li>\n<\/ul>\n<h2>Perfil da cerveja<\/h2>\n<p><strong>Densidade inicial:<\/strong> 1.102<br \/>\n<strong>Densidade final:<\/strong> 1.026<br \/>\n<strong>ABV:<\/strong> 10,0%<br \/>\n<strong>SRM:<\/strong> 85<br \/>\n<strong>IBU:<\/strong> 65<br \/>\n<strong>Calorias:<\/strong> 420 kcal (500 ml)<br \/>\n<strong>Carboidratos:<\/strong> 34 g (500 ml)<\/p>\n<h2>Perfil da \u00e1gua<\/h2>\n<p>A \u00e1gua deve assemelhar-se ao perfil cl\u00e1ssico de Londres, com alto teor de bicarbonato para equilibrar a acidez dos maltes escuros e suavizar a percep\u00e7\u00e3o do amargor.<\/p>\n<p><strong>C\u00e1lcio (Ca+2):<\/strong> 90 ppm<br \/>\n<strong>Magn\u00e9sio (Mg+2):<\/strong> 10 ppm<br \/>\n<strong>S\u00f3dio (Na+):<\/strong> 40 ppm<br \/>\n<strong>Cloretos (Cl-):<\/strong> 50 ppm<br \/>\n<strong>Sulfatos (SO4-2):<\/strong> 80 ppm<br \/>\n<strong>Bicarbonatos (HCO3-):<\/strong> 220 ppm<br \/>\n<div id=\"thebe-2375301578\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"An\u00fancios\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div><\/p>\n<h2>Preparo<\/h2>\n<ol>\n<li>Comece aquecendo 21,5 litros de \u00e1gua a 70\u00b0C para atingir uma temperatura de mostura\u00e7\u00e3o de 65\u201366\u00b0C. Misture os gr\u00e3os mo\u00eddos na \u00e1gua e mantenha essa temperatura por 60 minutos para obter a convers\u00e3o completa dos amidos. Ajuste o pH a 5,3\u20135,4 se necess\u00e1rio com \u00e1cido l\u00e1ctico ou fosf\u00f3rico.<\/li>\n<li>Ao final da mostura\u00e7\u00e3o, eleve a temperatura a 75\u00b0C por 10 minutos para o mash-out. Realize uma lavagem (sparge) com 5,5 litros de \u00e1gua a 77\u00b0C para obter um volume pr\u00e9-fervura de 27 litros.<\/li>\n<li>Leve o mosto a uma fervura vigorosa por 120 minutos. Adicione os l\u00fapulos Target no in\u00edcio da fervura e os East Kent Goldings quando faltarem 30 minutos. A 10 minutos do final, incorpore o Irish Moss e o nutriente de levedura. A fervura prolongada desenvolver\u00e1 as notas caramelizadas escuras e aumentar\u00e1 a densidade.<\/li>\n<li>Resfrie rapidamente o mosto at\u00e9 18\u201320\u00b0C e transfira para o fermentador. Oxide bem o mosto antes de adicionar a levedura. Fermente entre 18 e 20\u00b0C por 10 a 14 dias ou at\u00e9 atingir a densidade final prevista.<\/li>\n<li>Ap\u00f3s a fermenta\u00e7\u00e3o prim\u00e1ria, transfira para um segundo fermentador e deixe maturar a frio (10\u201312\u00b0C) por pelo menos 4 a 6 semanas. Esta cerveja melhora enormemente com o envelhecimento: historicamente era deixada em repouso entre 9 e 12 meses antes do consumo, desenvolvendo notas de vinho, frutas passas, couro e chocolate amargo.<\/li>\n<li>Para o engarrafamento, dissolva 6 g de a\u00e7\u00facar por litro para uma carbonata\u00e7\u00e3o moderada (2,0 volumes de CO\u2082). Deixe as garrafas em repouso \u00e0 temperatura ambiente por 3 a 4 semanas antes de consumir.<\/li>\n<\/ol>\n<h2>Notas do cervejeiro<\/h2>\n<p>Esta receita \u00e9 baseada nos registros originais da Barclay Perkins e da Courage, reconstru\u00eddos por Ron Pattinson. \u00c9 uma cerveja poderosa, complexa e de longa vida.<\/p>\n<p>Se desejar emular as vers\u00f5es envelhecidas em barril do s\u00e9culo XIX, pode utilizar uma levedura secund\u00e1ria de Brettanomyces claussenii, embora isto seja opcional e avan\u00e7ado.<\/p>\n<p>O car\u00e1ter final deve ser intenso e licoroso, com equil\u00edbrio entre a do\u00e7ura do malte e o amargor terroso brit\u00e2nico, e uma textura densa e sedosa.<\/p>\n<div id=\"thebe-3328842117\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"An\u00fancios\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recomendamos<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/pt-br\/otimizar-conteudo-cervejeiro-buscas-ia\/\">Como otimizar o seu conte\u00fado cervejeiro para visibilidade em buscas com assistentes de IA<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/pt-br\/receita-de-chicha-de-jora-como-fazer-a-cerveja-milenar-dos-incas\/\" rel=\"nofollow\">Receita de chicha de jora: como preparar a milenar cerveja dos Incas<\/a><\/li>\n<\/ul>\n<div style=\"all: initial !important;\"><\/div>\n<div id=\"thebe-1023921417\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"An\u00fancios\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Esta vers\u00e3o, especialmente a produzida entre os anos de 1970 e 1990, tornou-se a \u00faltima sobrevivente comercial direta do linaje original das Imperial Stouts londrinas do s\u00e9culo XVIII.<\/p>\n","protected":false},"author":1,"featured_media":44882,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21161],"tags":[21137,21138,21184,21348],"class_list":["post-47137","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receitas","tag-estilos-de-cerveja","tag-historia-pt-br","tag-receitas","tag-russian-imperial-stout-pt-br"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/posts\/47137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/comments?post=47137"}],"version-history":[{"count":0,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/posts\/47137\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/media\/44882"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/media?parent=47137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/categories?post=47137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/tags?post=47137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}