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	10451
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7805
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	7387
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	6926
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	6924
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6770
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6682
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	5424
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	5094
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	5012

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Chocolate Imperial milk Stout	5.5 gal	10.06%	66.82	1.095	1.019		Partial Mash	26
Russian imperial stout	25 L	12.95%	66.59	1.113	1.014		All Grain	26
DAVID'S ISDavid	5.5 gal	6.68%	0	1.068	1.017		All Grain	45
Imperial Stout	6 gal	8%	31.77	1.096	1.035		Partial Mash	33
Imperial Stout	6 gal	8.55%	33.86	1.096	1.031		Partial Mash	37
STOUT - TRINCHEIRA PAULISTA	20 L	11.61%	60.46	1.115	1.027		All Grain	57
Old Rasputin Clone	5.5 gal	10.3%	96.25	1.103	1.024		extract	64
Hammer of the Gods	5 gal	11.49%	109	1.108	1.020		extract	68
Ice Imperial Stout	100 L	9.19%	51.74	1.093	1.023		All Grain	61
Whiksy stout	500 L	8.14%	29.53	1.082	1.020		All Grain	54

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	980		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	860	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	842	American	Grain	roasted malt	300°L	33	5%	1% - 17%
US - Pale 2-Row	711	US	Grain	base malt	1.8°L	37	65%	7% - 100%
United Kingdom - Maris Otter Pale	611	United Kingdom	Grain	base malt	3.75°L	38	59%	3% - 100%
American - Caramel / Crystal 120L	481	American	Grain	crystal malt	120°L	33	4%	0% - 19%
United Kingdom - Roasted Barley	444	United Kingdom	Grain	roasted malt	550°L	29	4%	0% - 18%
Special B	403		Grain	crystal malt	115°L	34	4%	0% - 20%
United Kingdom - Chocolate	374	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	499	15	52%	3% - 100%
East Kent Goldings	432	5	36%	6% - 100%
Fuggles	293	4.5	35%	5% - 100%
Northern Brewer	293	7.8	32%	1% - 100%
Cascade	290	7	35%	2% - 100%
Columbus	268	15	44%	1% - 100%
Chinook	266	13	35%	1% - 100%
Willamette	266	4.5	34%	2% - 100%
Nugget	251	14	43%	2% - 100%
Centennial	224	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	538	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	267	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
Mangrove Jack - New World Strong Ale M42	92	Mangrove Jack	Ale	n/a	High	79.5%	61°F	72°F
Danstar - Nottingham Ale Yeast	89	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - London Ale 1028	77	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	65	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - Super High Gravity Ale Yeast WLP099	62	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	224	Water Agt	Boil	15%	0% - 100%
Whirlfloc	154	Fining	Boil	56%	0% - 100%
Irish Moss	140	Fining	Mash	57%	0% - 100%
Calcium Chloride (dihydrate)	133	Water Agt	Mash	22%	0% - 100%
Baking Soda	110	Water Agt	Mash	11%	0% - 100%
Epsom Salt	100	Water Agt	Mash	6%	0% - 57%
Chalk	77	Water Agt	Mash	18%	0% - 100%
Lactic acid	75	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (anhydrous)	54	Water Agt	Boil	20%	0% - 98%
Yeast Nutrient	47	Other	Boil	34%	0% - 100%

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