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	10124
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7603
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	7184
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	6844
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	6740
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6647
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6501
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	5244
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	4919
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	4874

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Declaration	455 gal	5.77%	0	1.059	1.015		All Grain	11
Imp Stout	20 L	9.18%	0	1.093	1.023		All Grain	20
Gingerbread Man Imp Stout	47 L	10.95%	16.36	1.114	1.031		All Grain	20
Imperial Stout Small Batch	10 L	11.16%	93.31	1.112	1.027		All Grain	37
Butterfinger Stout	217 gal	8.81%	28.49	1.086	1.019		All Grain	39
YAK STOUT	5.5 gal	8.21%	38.74	1.093	1.030		BIAB	51
Barrel Aged Imperial Stout	6 gal	8.72%	85.35	1.091	1.024		All Grain	48
Imperial Stout	6 gal	9.12%	83.99	1.095	1.025		All Grain	30
Dream State	9 L	7.2%	0	1.072	1.017		All Grain	43
Big Bad Bwoy	20 L	10.71%	0	1.107	1.025		BIAB	69

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	972		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	858	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	837	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	604	United Kingdom	Grain	base malt	3.75°L	38	59%	3% - 100%
American - Caramel / Crystal 120L	479	American	Grain	crystal malt	120°L	33	4%	0% - 19%
United Kingdom - Roasted Barley	441	United Kingdom	Grain	roasted malt	550°L	29	4%	0% - 18%
Special B	401		Grain	crystal malt	115°L	34	4%	0% - 20%
United Kingdom - Chocolate	373	United Kingdom	Grain	roasted malt	425°L	34	5%	0% - 25%
American - Black Malt	338	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	489	15	51%	3% - 100%
East Kent Goldings	421	5	36%	6% - 100%
Northern Brewer	294	7.8	32%	1% - 100%
Fuggles	291	4.5	35%	5% - 100%
Cascade	289	7	35%	2% - 100%
Chinook	266	13	35%	1% - 100%
Willamette	264	4.5	34%	2% - 100%
Columbus	263	15	44%	1% - 100%
Nugget	250	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	74	American	Grain	roasted malt	350°L	29	26%	4% - 60%
American - Roasted Barley	67	American	Grain	roasted malt	300°L	33	21%	4% - 50%
American - Caramel / Crystal 120L	47	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	17	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	536	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	260	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
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	63	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - English Ale Yeast WLP002	62	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	214	Water Agt	Mash	16%	0% - 100%
Whirlfloc	150	Water Agt	Boil	57%	0% - 100%
Irish Moss	138	Fining	Mash	58%	0% - 100%
Calcium Chloride (dihydrate)	124	Water Agt	Mash	22%	0% - 100%
Baking Soda	103	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	73	Water Agt	Mash	71%	0% - 100%
Calcium Chloride (anhydrous)	53	Water Agt	Mash	19%	0% - 98%
Yeast Nutrient	44	Other	Boil	34%	0% - 100%

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