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	9648
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7447
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	6864
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	6589
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6438
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	6387
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6223
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	4996
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	4643
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	4626

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
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	29
Super Man Stout	450 L	8.17%	6.55	1.078	1.016		All Grain	26
RB999_DryFigImperialStout	210 L	10.35%	48.77	1.102	1.023		All Grain	48
RIS 2025 Parts A + B	5.5 gal	11.59%	80.33	1.108	1.019		All Grain	38
Stout Mike Fabio santiago	5 L	17.2%	53.74	1.175	1.044		All Grain	40
Stennes barrel aged	120 L	12.18%	58.78	1.112	1.019		All Grain	40
VOODOOOOOM	310 gal	11.97%	40.68	1.119	1.028		All Grain	38
Awesome Recipe	60 gal	7.45%	0	1.076	1.019		All Grain	40
RIS	33 L	10.2754%	60.76	1.105	1.027		All Grain	56
123 RIS 2025	50 L	14.96%	115.74	1.150	1.036		All Grain	66

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	953		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	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	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	476	15	51%	3% - 100%
East Kent Goldings	414	5	35%	6% - 100%
Cascade	288	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	260	4.5	34%	2% - 100%
Columbus	256	15	43%	1% - 100%
Nugget	246	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	526	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	252	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	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	209	Water Agt	Mash	15%	0% - 100%
Whirlfloc	151	Fining	Boil	57%	0% - 100%
Irish Moss	135	Fining	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	122	Water Agt	Mash	22%	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	Spice	Mash	35%	0% - 100%

Photos