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	9220
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7206
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	6600
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	6339
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6228
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	6061
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	5932
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	4717
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	4462
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	4396

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Lewes Imperial Stout	9 L	9.44%	73.58	1.095	1.023		BIAB	15
Torta Chilena	750 L	10.68%	0	1.120	1.039		All Grain	25
Firestone Walker Parabola clone	5 gal	13.9%	45.59	1.139	1.034		All Grain	21
Old stout	5.75 L	10.72%	78.11	1.101	1.019		extract	27
Balboa The Boxing Banana Base	12 gal	10.33%	35.89	1.104	1.034		All Grain	30
BMC Imperial Stout	5.5 gal	13.39%	111.26	1.135	1.033		All Grain	33
Russian Imperial Stout	5 gal	10.24%	95.36	1.097	1.019		All Grain	64
Chilango Pastry Stout	120 L	7.25%	25.09	1.088	1.033		All Grain	46
Vader Imperial stout	21 L	11.25%	44.7	1.104	1.019		BIAB	48
Obsidian	15 L	10.28%	78.79	1.101	1.023		extract	210

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	937		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	834	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	813	American	Grain	roasted malt	300°L	33	5%	1% - 17%
US - Pale 2-Row	706	US	Grain	base malt	1.8°L	37	65%	7% - 100%
United Kingdom - Maris Otter Pale	582	United Kingdom	Grain	base malt	3.75°L	38	60%	3% - 100%
American - Caramel / Crystal 120L	466	American	Grain	crystal malt	120°L	33	4%	0% - 19%
United Kingdom - Roasted Barley	431	United Kingdom	Grain	roasted malt	550°L	29	4%	0% - 18%
Special B	391		Grain	crystal malt	115°L	34	4%	0% - 20%
United Kingdom - Chocolate	369	United Kingdom	Grain	roasted malt	425°L	34	5%	0% - 25%
American - Black Malt	330	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	465	15	51%	3% - 100%
East Kent Goldings	410	5	36%	6% - 100%
Northern Brewer	282	7.8	32%	1% - 100%
Fuggles	281	4.5	35%	5% - 100%
Cascade	279	7	35%	2% - 100%
Willamette	259	4.5	34%	2% - 100%
Chinook	256	13	35%	1% - 100%
Columbus	255	15	44%	1% - 100%
Nugget	240	14	43%	2% - 100%
Centennial	219	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	73	American	Grain	roasted malt	350°L	29	26%	4% - 60%
American - Roasted Barley	66	American	Grain	roasted malt	300°L	33	21%	4% - 50%
American - Caramel / Crystal 120L	46	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	15	American	Grain	crystal malt	80°L	33	30%	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	516	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	249	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	161	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	104	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Danstar - Nottingham Ale Yeast	89	Danstar	Ale	Med-High	High	77%	57°F	70°F
Mangrove Jack - New World Strong Ale M42	87	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
White Labs - English Ale Yeast WLP002	60	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
White Labs - Super High Gravity Ale Yeast WLP099	59	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	203	Water Agt	Mash	15%	0% - 100%
Whirlfloc	146	Fining	Boil	57%	0% - 100%
Irish Moss	135	Fining	Mash	58%	0% - 100%
Calcium Chloride (dihydrate)	118	Water Agt	Mash	22%	0% - 100%
Baking Soda	100	Water Agt	Mash	11%	0% - 100%
Epsom Salt	93	Water Agt	Mash	7%	0% - 57%
Chalk	71	Water Agt	Mash	20%	0% - 100%
Lactic acid	68	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (anhydrous)	48	Water Agt	Mash	19%	0% - 98%
Vanilla Bean	40	Spice	Secondary	34%	0% - 100%

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