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Stout - Russian Imperial Stout



Top 10 Russian Imperial Stout Recipes

Title Size ABV IBU OG FG Color Method Views
Russian Imperial Stout Blend
5.75 gal 10.52% 110.64 1.111 1.031
All Grain 5877
(2015-01-23) Steel Cut Imperial Stout
6 gal 11.86% 103.34 1.108 1.018
All Grain 4470
Surly Darkness Clone
5.5 gal 9.27% 127.06 1.095 1.024
All Grain 4233
Time Warp Tongue Tickler
5 gal 11.08% 198.51 1.114 1.029
Partial Mash 4206
Test Depth Stoutish
5.8 gal 7.11% 69.53 1.075 1.021
Partial Mash 4133
Drunk Monk Belgian Imperial Stout
5.5 gal 11.58% 73.26 1.108 1.020
All Grain 3649
Imperial Stout Speidel 50 L
45 L 9.71% 78.22 1.100 1.026
All Grain 3538
3 Gallon Imperial Stout
3 gal 8.73% 70.06 1.092 1.025
All Grain 3056
Russian Imperial Stout for Barrel 2
7.5 gal 8.74% 105.17 1.089 1.022
All Grain 2673
RIS 2.0
5.75 gal 11.12% 148.55 1.112 1.038
All Grain 2408

Newest Russian Imperial Stout Recipes

Title Size ABV IBU OG FG Color Method Views
RIP
5 gal 13.25% 0 1.123 1.022
All Grain 10
Stout Imperial Stout (POJ√Č)
36 L 9.62% 50.93 1.098 1.025
All Grain 32
Perpetua 2.3
5.5 gal 8.87% 86.3 1.090 1.023
All Grain 4
RIS round 1
44 L 6.69% 0 1.062 1.011
All Grain 12
RIS base
42 L 16.25% 45.48 1.167 1.044
All Grain 26
RIS round 2
39 L 13.66% 54.7 1.127 1.023
All Grain 36
Russian Imperial Stout
23 L 10.13% 45.25 1.098 1.021
All Grain 10
Grahamslam Collab imperial stout
11 gal 8.22% 85.89 1.079 1.017
All Grain 7
Awesome Recipe
20.8 L 5.31% 14.06 1.048 1.008
All Grain 1
First Imperial Stout
19 L 10.49% 70.97 1.101 1.021
All Grain 12

Fermentables Used In Russian Imperial Stout Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Oats 618 Adjunct raw 2.2°L
33 7% 0% - 100%
American - Roasted Barley 610 American Grain roasted malt 300°L
33 5% 1% - 17%
American - Chocolate 608 American Grain roasted malt 350°L
29 5% 1% - 100%
American - Pale 2-Row 556 American Grain base malt 1.8°L
37 64% 7% - 100%
United Kingdom - Maris Otter Pale 446 United Kingdom Grain base malt 3.75°L
38 60% 4% - 100%
United Kingdom - Roasted Barley 351 United Kingdom Grain roasted malt 550°L
29 5% 0% - 18%
American - Caramel / Crystal 120L 329 American Grain crystal malt 120°L
33 4% 1% - 19%
United Kingdom - Chocolate 319 United Kingdom Grain roasted malt 425°L
34 5% 0% - 25%
Belgian - Special B 296 Belgian Grain roasted malt 115°L
34 4% 1% - 20%
United Kingdom - Black Patent 231 United Kingdom Grain roasted malt 525°L
27 3% 0% - 12%

Hops Used In Russian Imperial Stout Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 317 15 49% 3% - 100%
East Kent Goldings 289 5 34% 6% - 100%
Northern Brewer 215 7.8 31% 1% - 100%
Willamette 212 4.5 34% 6% - 100%
Fuggles 204 4.5 33% 5% - 100%
Chinook 185 13 32% 1% - 100%
Cascade 183 7 33% 2% - 100%
Nugget 177 14 40% 2% - 100%
Columbus 173 15 42% 1% - 100%
Centennial 171 10 24% 3% - 100%

Steeping Grains Used In Russian Imperial Stout Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 65 American Grain roasted malt 350°L
29 26% 4% - 60%
American - Roasted Barley 59 American Grain roasted malt 300°L
33 20% 4% - 50%
American - Caramel / Crystal 120L 42 American Grain crystal malt 120°L
33 20% 2% - 50%
American - Black Malt 31 American Grain roasted malt 500°L
28 22% 6% - 100%
Flaked Oats 24 Adjunct raw 2.2°L
33 25% 6% - 44%
United Kingdom - Roasted Barley 23 United Kingdom Grain roasted malt 550°L
29 24% 6% - 50%
American - Caramel / Crystal 60L 22 American Grain crystal malt 60°L
34 22% 9% - 44%
United Kingdom - Chocolate 20 United Kingdom Grain roasted malt 425°L
34 32% 13% - 100%
United Kingdom - Black Patent 20 United Kingdom Grain roasted malt 525°L
27 15% 4% - 33%
Flaked Barley 12 Adjunct raw 2.2°L
32 21% 9% - 38%

Yeasts Used In Russian Imperial Stout Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 328 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 155 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 112 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 106 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Dry English Ale Yeast WLP007 86 White Labs Ale Med-High Med-High 75% 65°F 70°F
Danstar - Nottingham Ale Yeast 71 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - London Ale 1028 59 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Mangrove Jack - New World Strong Ale M42 51 Mangrove Jack Ale n/a High 79.5% 61°F 72°F
White Labs - English Ale Yeast WLP002 51 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - Irish Ale 1084 50 Wyeast Ale 0.1 Medium 73% 62°F 72°F

Other Ingredients Used In Russian Imperial Stout Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 96 Fining Boil 60% 0% - 100%
Whirlfloc 81 Fining Boil 58% 0% - 100%
Gypsum 73 Water Agt Mash 23% 0% - 100%
Calcium Chloride (dihydrate) 37 Water Agt Mash 21% 0% - 100%
Baking Soda 31 Water Agt Mash 18% 0% - 100%
Lactic acid 24 Water Agt Sparge 82% 4% - 100%
Calcium Chloride (dihydrate) 20 Water Agt Mash 34% 0% - 100%
Epsom Salt 19 Water Agt Mash 8% 0% - 33%
Table Salt 19 Water Agt Boil 12% 0% - 100%
Chalk 18 Water Agt Mash 37% 0% - 100%

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