Stout - Russian Imperial Stout (BJCP 2008)

Top 10 Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Surly Darkness Clone	5.5 gal	9.27%	127.06	1.095	1.024		All Grain	9489
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7325
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	6767
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	6512
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6340
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	6258
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6100
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	4889
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	4573
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	4554

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Toffifee Imperial Stout	17 L	8.11%	53.22	1.081	1.019		All Grain	10
chocabeeeeer!!! 2	225 L	9.71%	65.46	1.103	1.029		All Grain	20
negra	20 L	11.73%	27.73	1.109	1.020		All Grain	22
Make-up beer	10.5 gal	8.84%	82.54	1.089	1.022		All Grain	113
imperial russe	11 gal	8.43%	51.16	1.089	1.025		All Grain	32
Defeat on Land 2	5.5 gal	9.33%	97.71	1.094	1.023		BIAB	53
imps	4 gal	10.01%	75.54	1.099	1.023		All Grain	37
Smoother Stout	18 L	9.77%	0	1.095	1.020		extract	43
2024 복분자 블랙커렌트 임페리얼 스타우트	24.5 L	7.8%	48.78	1.079	1.020		All Grain	51
Russian Imperial Stout 2024 Karácsony	25 L	9.4%	69.09	1.104	1.032		All Grain	53

Fermentables Used In Russian Imperial Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	946		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	845	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	819	American	Grain	roasted malt	300°L	33	5%	1% - 21%
US - Pale 2-Row	709	US	Grain	base malt	1.8°L	37	65%	7% - 100%
United Kingdom - Maris Otter Pale	589	United Kingdom	Grain	base malt	3.75°L	38	60%	3% - 100%
American - Caramel / Crystal 120L	472	American	Grain	crystal malt	120°L	33	4%	0% - 19%
United Kingdom - Roasted Barley	436	United Kingdom	Grain	roasted malt	550°L	29	4%	0% - 18%
Special B	397		Grain	crystal malt	115°L	34	4%	0% - 20%
United Kingdom - Chocolate	372	United Kingdom	Grain	roasted malt	425°L	34	5%	0% - 25%
American - Black Malt	333	American	Grain	roasted malt	500°L	28	4%	0% - 100%

Hops Used In Russian Imperial Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	471	15	51%	3% - 100%
East Kent Goldings	416	5	35%	6% - 100%
Northern Brewer	285	7.8	32%	1% - 100%
Fuggles	284	4.5	35%	5% - 100%
Cascade	283	7	35%	2% - 100%
Willamette	261	4.5	34%	2% - 100%
Chinook	260	13	35%	1% - 100%
Columbus	256	15	43%	1% - 100%
Nugget	245	14	43%	2% - 100%
Centennial	220	10	26%	3% - 100%

Steeping Grains Used In Russian Imperial Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	73	American	Grain	roasted malt	350°L	29	26%	4% - 60%
American - Roasted Barley	66	American	Grain	roasted malt	300°L	33	21%	4% - 50%
American - Caramel / Crystal 120L	46	American	Grain	crystal malt	120°L	33	21%	2% - 50%
American - Black Malt	36	American	Grain	roasted malt	500°L	28	23%	6% - 100%
United Kingdom - Roasted Barley	27	United Kingdom	Grain	roasted malt	550°L	29	23%	6% - 50%
United Kingdom - Chocolate	26	United Kingdom	Grain	roasted malt	425°L	34	30%	13% - 100%
United Kingdom - Black Patent	23	United Kingdom	Grain	roasted malt	525°L	27	16%	4% - 33%
Caramel / Crystal 60L	22		Grain	crystal malt	60°L	34	23%	9% - 47%
Flaked Oats	21		Adjunct	raw	2.2°L	33	23%	6% - 44%
American - Caramel / Crystal 80L	15	American	Grain	crystal malt	80°L	33	30%	15% - 50%

Yeasts Used In Russian Imperial Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	521	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	250	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	163	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	137	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - Dry English Ale Yeast WLP007	105	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Danstar - Nottingham Ale Yeast	89	Danstar	Ale	Med-High	High	77%	57°F	70°F
Mangrove Jack - New World Strong Ale M42	87	Mangrove Jack	Ale	n/a	High	79.5%	61°F	72°F
Wyeast - London Ale 1028	77	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	60	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - Irish Ale 1084	59	Wyeast	Ale	0.1	Medium	73%	62°F	72°F

Other Ingredients Used In Russian Imperial Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	208	Water Agt	Mash	15%	0% - 100%
Whirlfloc	149	Fining	Boil	57%	0% - 100%
Irish Moss	135	Fining	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	120	Water Agt	Boil	22%	0% - 100%
Baking Soda	103	Water Agt	Mash	11%	0% - 100%
Epsom Salt	96	Water Agt	Mash	7%	0% - 57%
Chalk	73	Water Agt	Mash	19%	0% - 100%
Lactic acid	70	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (anhydrous)	50	Water Agt	Boil	20%	0% - 98%
Vanilla Bean	42	Flavor	Secondary	35%	0% - 100%

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