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	10167
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7629
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	7217
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	6865
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	6779
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6669
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6549
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	5283
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	4956
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	4910

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Jenni Impy	16 L	11.77%	50.06	1.112	1.022		All Grain	22
Imperial Stout	1600 L	10.81%	30.59	1.107	1.024		All Grain	31
Dark Depths 20/20	11.5 gal	10.09%	50.26	1.090	1.019		All Grain	37
MEZZA PIOTTA	660 L	4.04%	18.21	1.041	1.010		All Grain	5
Awesome Recipe	20.8 L	7.89%	0	1.086	1.026		extract	22
Chocolate Stout	24 L	8.35%	56.71	1.086	1.022		All Grain	65
Imp Stout	20 L	9.18%	0	1.093	1.023		All Grain	38
Imperial Stout Small Batch	10 L	11.16%	93.31	1.112	1.027		All Grain	56
Butterfinger Stout	217 gal	8.81%	28.49	1.086	1.019		All Grain	60
YAK STOUT	5.5 gal	8.21%	38.74	1.093	1.030		BIAB	81

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	978		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	859	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	840	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	605	United Kingdom	Grain	base malt	3.75°L	38	59%	3% - 100%
American - Caramel / Crystal 120L	480	American	Grain	crystal malt	120°L	33	4%	0% - 19%
United Kingdom - Roasted Barley	443	United Kingdom	Grain	roasted malt	550°L	29	4%	0% - 18%
Special B	402		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	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	491	15	51%	3% - 100%
East Kent Goldings	423	5	36%	6% - 100%
Northern Brewer	294	7.8	32%	1% - 100%
Fuggles	292	4.5	35%	5% - 100%
Cascade	288	7	35%	2% - 100%
Chinook	267	13	35%	1% - 100%
Columbus	266	15	44%	1% - 100%
Willamette	264	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	536	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	262	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	164	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	107	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	90	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	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	151	Water Agt	Mash	56%	0% - 100%
Irish Moss	138	Fining	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	125	Water Agt	Mash	22%	0% - 100%
Baking Soda	105	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	74	Water Agt	Sparge	70%	0% - 100%
Calcium Chloride (anhydrous)	53	Water Agt	Boil	19%	0% - 98%
Vanilla Bean	45	Spice	Secondary	37%	0% - 100%

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