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 | 8760 | |
(2015-01-23) Steel Cut Imperial Stout |
6 gal | 11.86% | 103.34 | 1.108 | 1.018 | All Grain | 6994 | |
Imperial Rum/Coconut Stout |
6.5 gal | 9.22% | 87.95 | 1.099 | 1.029 | All Grain | 6310 | |
Time Warp Tongue Tickler |
5 gal | 11.08% | 198.51 | 1.114 | 1.029 | Partial Mash | 6115 | |
Test Depth Stoutish |
5.8 gal | 7.11% | 69.53 | 1.075 | 1.021 | Partial Mash | 6038 | |
RIS 2.0 |
5.75 gal | 11.12% | 148.55 | 1.112 | 1.038 | All Grain | 5745 | |
Imperial Stout Speidel 50 L |
45 L | 9.71% | 78.22 | 1.100 | 1.026 | All Grain | 5703 | |
Russian Imperial Stout for Barrel 2 |
7.5 gal | 8.74% | 105.17 | 1.089 | 1.022 | All Grain | 4526 | |
White Stout |
9 L | 7.7% | 37.02 | 1.078 | 1.020 | All Grain | 4267 | |
Imperial Chocolate Stout |
5 gal | 8.26% | 66.72 | 1.085 | 1.022 | All Grain | 4250 |
Newest Russian Imperial Stout (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Imperial Stout |
1300 L | 7.94% | 36.79 | 1.077 | 1.016 | All Grain | 18 | |
Russian Imperial Stout |
3.5 gal | 10.02% | 67.01 | 1.097 | 1.020 | All Grain | 26 | |
2024 Imperial stout |
5.5 gal | 14.66% | 141.64 | 1.149 | 1.037 | All Grain | 28 | |
SkåpsStout |
20 L | 7.12% | 53.91 | 1.071 | 1.017 | BIAB | 25 | |
Adjunct Stout - Base |
21 L | 9.09% | 76.4 | 1.100 | 1.031 | All Grain | 24 | |
Barrel Aged Imperial Stout |
6 gal | 9.18% | 80.23 | 1.090 | 1.020 | All Grain | 53 | |
Torp Stout |
23 L | 9.54% | 72.18 | 1.085 | 1.012 | BIAB | 40 | |
Awesome Recipe |
20.8 L | 10.72% | 0 | 1.109 | 1.027 | All Grain | 27 | |
Awesome Recipe |
20.8 L | 10.65% | 57.28 | 1.108 | 1.027 | All Grain | 28 | |
Liquid extract Russian Imperial Stout |
11 L | 13.51% | 36.08 | 1.126 | 1.023 | extract | 55 |
Fermentables Used In Russian Imperial Stout (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Oats | 909 | Adjunct | raw |
2.2°L
|
33 | 7% | 0% - 100% | |
American - Chocolate | 821 | American | Grain | roasted malt |
350°L
|
29 | 5% | 1% - 100% |
American - Roasted Barley | 795 | American | Grain | roasted malt |
300°L
|
33 | 5% | 1% - 17% |
US - Pale 2-Row | 699 | US | Grain | base malt |
1.8°L
|
37 | 65% | 7% - 100% |
United Kingdom - Maris Otter Pale | 569 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 60% | 3% - 100% |
American - Caramel / Crystal 120L | 452 | American | Grain | crystal malt |
120°L
|
33 | 4% | 0% - 19% |
United Kingdom - Roasted Barley | 427 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 4% | 0% - 18% |
Special B | 383 | Grain | crystal malt |
115°L
|
34 | 4% | 0% - 20% | |
United Kingdom - Chocolate | 364 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 0% - 25% |
American - Black Malt | 325 | 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 | 446 | 15 | 51% | 3% - 100% |
East Kent Goldings | 396 | 5 | 36% | 6% - 100% |
Fuggles | 277 | 4.5 | 35% | 5% - 100% |
Northern Brewer | 276 | 7.8 | 32% | 1% - 100% |
Cascade | 271 | 7 | 35% | 2% - 100% |
Willamette | 256 | 4.5 | 34% | 2% - 100% |
Chinook | 251 | 13 | 35% | 1% - 100% |
Columbus | 251 | 15 | 44% | 1% - 100% |
Nugget | 233 | 14 | 43% | 2% - 100% |
Centennial | 213 | 10 | 25% | 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 | 495 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Fermentis - Safale - English Ale Yeast S-04 | 241 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
White Labs - California Ale Yeast WLP001 | 157 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Wyeast - American Ale 1056 | 135 | 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 | 87 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Mangrove Jack - New World Strong Ale M42 | 85 | Mangrove Jack | Ale | n/a | High | 79.5% | 61°F | 72°F |
Wyeast - London Ale 1028 | 75 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
White Labs - Super High Gravity Ale Yeast WLP099 | 59 | White Labs | Ale | Very High | Medium | 85% | 65°F | 69°F |
White Labs - English Ale Yeast WLP002 | 58 | 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 | 188 | Water Agt | Mash | 16% | 0% - 100% |
Whirlfloc | 139 | Fining | Boil | 57% | 0% - 100% |
Irish Moss | 132 | Other | Boil | 60% | 0% - 100% |
Calcium Chloride (dihydrate) | 106 | Water Agt | Mash | 23% | 0% - 100% |
Baking Soda | 92 | Water Agt | Mash | 12% | 0% - 100% |
Epsom Salt | 85 | Water Agt | Mash | 7% | 0% - 57% |
Chalk | 68 | Water Agt | Mash | 21% | 0% - 100% |
Lactic acid | 62 | Water Agt | Mash | 67% | 0% - 100% |
Calcium Chloride (anhydrous) | 41 | Water Agt | Mash | 20% | 0% - 98% |
Vanilla Bean | 38 | Spice | Secondary | 33% | 0% - 100% |