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	9742
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7486
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	6926
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	6636
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	6470
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6470
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6270
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	5056
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	4715
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	4681

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
GF Stout	108 gal	9.3%	42.67	1.090	1.019		All Grain	8
IMPERIAL STOUT	4 L	9.53%	50.17	1.104	1.031		All Grain	22
Pastry Stout	22 L	12.75%	0	1.124	1.027		All Grain	36
Rube Goldberg stout	6 gal	15.98%	65.75	1.183	1.062		All Grain	36
ForgeFire stout	5.5 gal	11.79%	57.96	1.116	1.026		extract	33
Bourbon Stout	5.5 gal	10.26%	32.3	1.100	1.022		BIAB	36
Fig and Cherry Impy	270 L	5.35%	0	1.052	1.012		All Grain	35
Memorial Stout	13 gal	9.58%	62.13	1.094	1.021		extract	159
Russian Collusion	5.5 gal	10.56%	97.97	1.104	1.023		All Grain	30
SUDAMERICAN IMPERIAL STOUT	100 L	9.13%	58.54	1.100	1.030		All Grain	31

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	957		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	850	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	824	American	Grain	roasted malt	300°L	33	5%	1% - 17%
US - Pale 2-Row	709	US	Grain	base malt	1.8°L	37	65%	7% - 100%
United Kingdom - Maris Otter Pale	596	United Kingdom	Grain	base malt	3.75°L	38	59%	3% - 100%
American - Caramel / Crystal 120L	472	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	400		Grain	crystal malt	115°L	34	4%	0% - 20%
United Kingdom - Chocolate	371	United Kingdom	Grain	roasted malt	425°L	34	5%	0% - 25%
American - Black Malt	336	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	480	15	51%	3% - 100%
East Kent Goldings	414	5	35%	6% - 100%
Cascade	289	7	35%	2% - 100%
Northern Brewer	286	7.8	32%	1% - 100%
Fuggles	284	4.5	35%	5% - 100%
Chinook	263	13	35%	1% - 100%
Willamette	261	4.5	34%	2% - 100%
Columbus	258	15	43%	1% - 100%
Nugget	245	14	42%	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	16	American	Grain	crystal malt	80°L	33	31%	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	254	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	165	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	61	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - Irish Ale 1084	60	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	211	Water Agt	Mash	15%	0% - 100%
Whirlfloc	150	Fining	Boil	57%	0% - 100%
Irish Moss	136	Fining	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	123	Water Agt	Mash	21%	0% - 100%
Baking Soda	104	Water Agt	Mash	11%	0% - 100%
Epsom Salt	97	Water Agt	Mash	6%	0% - 57%
Chalk	74	Water Agt	Mash	19%	0% - 100%
Lactic acid	72	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (anhydrous)	51	Water Agt	Mash	20%	0% - 98%
Vanilla Bean	44	Spice	Secondary	35%	0% - 100%

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