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	7319
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	6525
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	5753
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	5576
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	5358
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	5165
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	4944
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	3944
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	3741
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	3687

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Westkaap R.I.S.	32 L	9.21%	70.56	1.090	1.020		All Grain	65
Czar's Secret	24 L	8.87%	64.54	1.090	1.023		All Grain	15
Noel White Stout	5.25 gal	8.72%	43.42	1.099	1.032		All Grain	50
Non in de Ton	30 L	9.55%	19.66	1.103	1.030		All Grain	52
Pop BOD Imperial Stout	5 gal	11.71%	0	1.108	1.019		extract	16
American Imperial Extra Oatmeal Stout	5.25 gal	11.08%	104.28	1.105	1.030		All Grain	25
PRIEST	1500 L	11.14%	7.8	1.111	1.026		All Grain	70
Åkkers op de koffie (Franse editie 2023)	30 L	8.25%	75.8	1.078	1.019		All Grain	64
Czar Fred Barrel Project 2023	65 gal	11.86%	95.06	1.121	1.030		All Grain	76
Gimp imp	20.8 L	10.63%	71.96	1.090	1.009		All Grain	90

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	857		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	786	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	761	American	Grain	roasted malt	300°L	33	5%	1% - 17%
US - Pale 2-Row	693	US	Grain	base malt	1.8°L	37	65%	7% - 100%
United Kingdom - Maris Otter Pale	552	United Kingdom	Grain	base malt	3.75°L	38	60%	3% - 100%
American - Caramel / Crystal 120L	431	American	Grain	crystal malt	120°L	33	4%	0% - 19%
United Kingdom - Roasted Barley	418	United Kingdom	Grain	roasted malt	550°L	29	4%	0% - 18%
Belgian - Special B	369	Belgian	Grain	roasted malt	115°L	34	4%	0% - 20%
United Kingdom - Chocolate	363	United Kingdom	Grain	roasted malt	425°L	34	5%	0% - 25%
American - Black Malt	310	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	430	15	51%	3% - 100%
East Kent Goldings	380	5	35%	6% - 100%
Northern Brewer	266	7.8	32%	1% - 100%
Cascade	263	7	35%	2% - 100%
Fuggles	262	4.5	35%	5% - 100%
Willamette	253	4.5	34%	2% - 100%
Chinook	238	13	35%	1% - 100%
Columbus	237	15	43%	1% - 100%
Nugget	229	14	43%	2% - 100%
Centennial	200	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	69	American	Grain	roasted malt	350°L	29	25%	4% - 60%
American - Roasted Barley	65	American	Grain	roasted malt	300°L	33	20%	4% - 50%
American - Caramel / Crystal 120L	45	American	Grain	crystal malt	120°L	33	21%	2% - 50%
American - Black Malt	34	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%
Flaked Oats	23		Adjunct	raw	2.2°L	33	24%	6% - 44%
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%
American - Caramel / Crystal 80L	13	American	Grain	crystal malt	80°L	33	32%	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	460	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	226	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	152	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	106	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Danstar - Nottingham Ale Yeast	85	Danstar	Ale	Med-High	High	77%	57°F	70°F
Mangrove Jack - New World Strong Ale M42	84	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
Wyeast - Irish Ale 1084	58	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - English Ale Yeast WLP002	57	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	164	Water Agt	Mash	17%	0% - 100%
Whirlfloc	130	Water Agt	Boil	58%	0% - 100%
Irish Moss	127	Fining	Boil	61%	0% - 100%
Calcium Chloride (dihydrate)	84	Water Agt	Mash	24%	0% - 100%
Baking Soda	75	Water Agt	Mash	13%	0% - 100%
Epsom Salt	71	Water Agt	Mash	7%	0% - 57%
Chalk	57	Water Agt	Mash	22%	0% - 100%
Lactic acid	52	Water Agt	Mash	71%	0% - 100%
Calcium Chloride (anhydrous)	37	Water Agt	Mash	22%	0% - 100%
Calcium Chloride (dihydrate)	34	Water Agt	Mash	20%	0% - 100%

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