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	9976
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7554
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	7057
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	6773
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	6620
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6589
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6396
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	5180
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	4850
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	4780

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
RIS	13 L	10.46%	130.87	1.098	1.018		BIAB	28
Barbarian Stout	20.8 L	10.66%	55.08	1.108	1.027		All Grain	27
Awesome Recipe	20.8 L	9.54%	28.84	1.097	1.024		All Grain	23
Possible Imperial	25 gal	15.12%	87.21	1.136	1.020		extract	26
Imperial Stout (Hefe)	312 gal	10.02%	71.31	1.098	1.022		All Grain	67
KBS Extract Clone	5.25 gal	11.37%	48.63	1.107	1.020		extract	50
Wickham’s barrel aged imperial stout	28 L	9.61%	48.66	1.085	1.012		BIAB	56
BRIS	5.5 gal	10.94%	137.19	1.104	1.021		All Grain	58
Imperial Stout Quique	100 L	10.04%	0	1.102	1.026		All Grain	57
Impy	21 L	14.59%	72.5	1.139	1.028		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	967		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	855	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	835	American	Grain	roasted malt	300°L	33	5%	1% - 17%
US - Pale 2-Row	713	US	Grain	base malt	1.8°L	37	65%	7% - 100%
United Kingdom - Maris Otter Pale	601	United Kingdom	Grain	base malt	3.75°L	38	59%	3% - 100%
American - Caramel / Crystal 120L	477	American	Grain	crystal malt	120°L	33	4%	0% - 19%
United Kingdom - Roasted Barley	439	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	337	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	485	15	52%	3% - 100%
East Kent Goldings	418	5	36%	6% - 100%
Northern Brewer	293	7.8	32%	1% - 100%
Cascade	290	7	35%	2% - 100%
Fuggles	287	4.5	35%	5% - 100%
Chinook	265	13	35%	1% - 100%
Willamette	263	4.5	34%	2% - 100%
Columbus	261	15	44%	1% - 100%
Nugget	248	14	43%	2% - 100%
Centennial	223	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	73	American	Grain	roasted malt	350°L	29	26%	4% - 60%
American - Roasted Barley	66	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	531	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	257	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	89	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	213	Water Agt	Mash	15%	0% - 100%
Whirlfloc	150	Fining	Boil	57%	0% - 100%
Irish Moss	137	Fining	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	124	Water Agt	Mash	22%	0% - 100%
Baking Soda	104	Water Agt	Mash	11%	0% - 100%
Epsom Salt	98	Water Agt	Mash	7%	0% - 57%
Chalk	75	Water Agt	Mash	19%	0% - 100%
Lactic acid	72	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (anhydrous)	53	Water Agt	Mash	19%	0% - 98%
Vanilla Bean	44	Flavor	Secondary	35%	0% - 100%

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