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	9575
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7348
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	6815
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	6543
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6378
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	6318
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6159
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	4932
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	4600
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	4597

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Old Bearded Stout	5 gal	9.62%	106.89	1.096	1.023		All Grain	27
Awesome Recipe	250 L	9.18%	0	1.091	1.021		All Grain	22
Rum and Raisin Stout	20 L	13.15%	40.86	1.135	1.035		All Grain	32
Speedway Stout Clone (Metric)	14.2 L	13.08%	54.37	1.124	1.025		All Grain	29
Moirae Collab Stout_12_29_24	165 gal	6.23%	50.61	1.060	1.013		All Grain	40
Russian Imperial Stout	6 gal	10.07%	130.93	1.101	1.024		All Grain	33
Awesome Recipe	5.5 gal	8.85%	35.19	1.084	1.017		extract	41
Toffifee Imperial Stout	15 L	9.28%	29.93	1.091	1.020		All Grain	44
chocabeeeeer!!! 2	225 L	9.71%	65.46	1.103	1.029		All Grain	47
negra	20 L	11.73%	27.73	1.109	1.020		All Grain	38

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	950		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	848	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	822	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	594	United Kingdom	Grain	base malt	3.75°L	38	59%	3% - 100%
American - Caramel / Crystal 120L	471	American	Grain	crystal malt	120°L	33	4%	0% - 19%
United Kingdom - Roasted Barley	437	United Kingdom	Grain	roasted malt	550°L	29	4%	0% - 18%
Special B	398		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	334	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	475	15	51%	3% - 100%
East Kent Goldings	414	5	35%	6% - 100%
Cascade	287	7	35%	2% - 100%
Northern Brewer	286	7.8	32%	1% - 100%
Fuggles	284	4.5	35%	5% - 100%
Chinook	261	13	35%	1% - 100%
Willamette	259	4.5	34%	2% - 100%
Columbus	255	15	43%	1% - 100%
Nugget	244	14	43%	2% - 100%
Centennial	221	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	72	American	Grain	roasted malt	350°L	29	26%	4% - 60%
American - Roasted Barley	65	American	Grain	roasted malt	300°L	33	21%	4% - 50%
American - Caramel / Crystal 120L	46	American	Grain	crystal malt	120°L	33	22%	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	24%	6% - 50%
United Kingdom - Chocolate	26	United Kingdom	Grain	roasted malt	425°L	34	31%	13% - 100%
United Kingdom - Black Patent	22	United Kingdom	Grain	roasted malt	525°L	27	16%	4% - 33%
Caramel / Crystal 60L	21		Grain	crystal malt	60°L	34	22%	9% - 44%
Flaked Oats	20		Adjunct	raw	2.2°L	33	22%	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	525	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	162	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	106	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Danstar - Nottingham Ale Yeast	90	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	150	Water Agt	Boil	57%	0% - 100%
Irish Moss	135	Fining	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	120	Water Agt	Mash	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	Mash	20%	0% - 98%
Vanilla Bean	43	Flavor	Secondary	35%	0% - 100%

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