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	8930
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7076
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	6406
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	6200
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6119
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	5874
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	5772
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	4620
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	4341
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	4301

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
BB Stout	6 gal	10.97%	108.97	1.108	1.025		All Grain	15
BA stout	6 gal	10.77%	110.72	1.103	1.021		All Grain	14
Imperial Own Black Dog	60 L	7.91%	50.06	1.080	1.020		All Grain	30
Rye Stout	5.5 gal	9.58%	80.54	1.104	1.031		All Grain	11
Stout or Quad?	5.5 gal	8.9%	74.24	1.080	1.012		All Grain	41
Dragons Silk	5.5 gal	8.7%	59.26	1.088	1.022		BIAB	31
The Great Eight	5.5 gal	8.17%	68.95	1.082	1.019		All Grain	45
RIS	310 gal	9.45%	48.27	1.094	1.022		All Grain	38
Hemel & Aarde Clone (Jon's Birthday Beer) - TAKE 3	21.5 L	8.86%	87.47	1.091	1.024		BIAB	49
Awesome Recipe	5 gal	5.46%	0	1.056	1.014		All Grain	35

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	918		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	827	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	802	American	Grain	roasted malt	300°L	33	5%	1% - 17%
US - Pale 2-Row	703	US	Grain	base malt	1.8°L	37	65%	7% - 100%
United Kingdom - Maris Otter Pale	575	United Kingdom	Grain	base malt	3.75°L	38	60%	3% - 100%
American - Caramel / Crystal 120L	460	American	Grain	crystal malt	120°L	33	4%	0% - 19%
United Kingdom - Roasted Barley	429	United Kingdom	Grain	roasted malt	550°L	29	4%	0% - 18%
Special B	386		Grain	crystal malt	115°L	34	4%	0% - 20%
United Kingdom - Chocolate	365	United Kingdom	Grain	roasted malt	425°L	34	5%	0% - 25%
American - Black Malt	327	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	456	15	51%	3% - 100%
East Kent Goldings	402	5	36%	6% - 100%
Northern Brewer	279	7.8	32%	1% - 100%
Fuggles	277	4.5	35%	5% - 100%
Cascade	276	7	35%	2% - 100%
Willamette	259	4.5	34%	2% - 100%
Chinook	254	13	35%	1% - 100%
Columbus	252	15	44%	1% - 100%
Nugget	234	14	43%	2% - 100%
Centennial	216	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	45	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	14	American	Grain	crystal malt	80°L	33	31%	18% - 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	499	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	242	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	160	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	136	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - Dry English Ale Yeast WLP007	104	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Danstar - Nottingham Ale Yeast	88	Danstar	Ale	Med-High	High	77%	57°F	70°F
Mangrove Jack - New World Strong Ale M42	86	Mangrove Jack	Ale	n/a	High	79.5%	61°F	72°F
Wyeast - London Ale 1028	76	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
White Labs - Super High Gravity Ale Yeast WLP099	59	White Labs	Ale	Very High	Medium	85%	65°F	69°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	190	Water Agt	Mash	16%	0% - 100%
Whirlfloc	140	Water Agt	Boil	57%	0% - 100%
Irish Moss	132	Fining	Mash	60%	0% - 100%
Calcium Chloride (dihydrate)	107	Water Agt	Mash	22%	0% - 100%
Baking Soda	93	Water Agt	Mash	12%	0% - 100%
Epsom Salt	85	Water Agt	Mash	7%	0% - 57%
Chalk	67	Water Agt	Mash	20%	0% - 100%
Lactic acid	63	Water Agt	Mash	68%	0% - 100%
Calcium Chloride (anhydrous)	43	Water Agt	Mash	20%	0% - 98%
Vanilla Bean	38	Spice	Secondary	33%	0% - 100%

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