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	9698
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7469
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	6902
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	6611
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6455
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	6431
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6251
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	5021
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	4679
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	4653

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Rube Goldberg stout	6 gal	15.98%	65.75	1.183	1.062		All Grain	20
ForgeFire stout	5.5 gal	11.79%	57.96	1.116	1.026		extract	23
Bourbon Stout	5.5 gal	10.26%	32.3	1.100	1.022		BIAB	26
Fig and Cherry Impy	270 L	5.35%	0	1.052	1.012		All Grain	26
Memorial Stout	13 gal	9.58%	62.13	1.094	1.021		extract	80
SUDAMERICAN IMPERIAL STOUT	100 L	9.13%	58.54	1.100	1.030		All Grain	24
Club 2025 Imperial Stout - North Coast Old Rasputin Russian Imperial Stout Clone	5.5 gal	7.79%	56.35	1.079	1.020		All Grain	45
Super Man Stout	450 L	8.17%	6.55	1.078	1.016		All Grain	39
RB999_DryFigImperialStout	210 L	10.35%	48.77	1.102	1.023		All Grain	66
RIS 2025 Parts A + B	5.5 gal	11.59%	80.33	1.108	1.019		All Grain	51

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	955		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	849	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	708	US	Grain	base malt	1.8°L	37	65%	7% - 100%
United Kingdom - Maris Otter Pale	595	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	371	United Kingdom	Grain	roasted malt	425°L	34	5%	0% - 25%
American - Black Malt	335	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	478	15	51%	3% - 100%
East Kent Goldings	414	5	35%	6% - 100%
Cascade	288	7	35%	2% - 100%
Northern Brewer	285	7.8	32%	1% - 100%
Fuggles	283	4.5	35%	5% - 100%
Chinook	263	13	35%	1% - 100%
Willamette	260	4.5	34%	2% - 100%
Columbus	257	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	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	253	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	164	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	210	Water Agt	Mash	15%	0% - 100%
Whirlfloc	151	Water Agt	Boil	57%	0% - 100%
Irish Moss	135	Fining	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	123	Water Agt	Mash	21%	0% - 100%
Baking Soda	105	Water Agt	Mash	11%	0% - 100%
Epsom Salt	98	Water Agt	Mash	6%	0% - 57%
Chalk	75	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	44	Flavor	Secondary	35%	0% - 100%

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