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	9877
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7527
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	7016
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	6712
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	6552
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6533
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6337
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	5120
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	4791
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	4733

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
KBS Extract Clone	5.25 gal	11.37%	48.63	1.107	1.020		extract	12
Wickham’s barrel aged imperial stout	28 L	6.06%	50.24	1.056	1.010		BIAB	14
BRIS	5.5 gal	10.94%	137.19	1.104	1.021		All Grain	18
Imperial Stout Quique	100 L	10.04%	0	1.102	1.026		All Grain	33
Impy	21 L	14.59%	72.5	1.139	1.028		All Grain	25
Papa Pete Barrel Stout	5.5 gal	10.81%	93.99	1.109	1.027		BIAB	37
Patry Stout ''Dulce Abismo''	5 L	9.89%	22.61	1.101	1.025		BIAB	45
Chocolate Cake by the Ocean	6 gal	10.24%	67.74	1.095	1.017		All Grain	39
Russion Imperial Stout	23 L	7.41%	59.54	1.070	1.013		All Grain	42
Cigar City Hunahpu Clone	20 L	11.05%	77.86	1.126	1.042		All Grain	43

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	964		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	854	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	831	American	Grain	roasted malt	300°L	33	5%	1% - 17%
US - Pale 2-Row	712	US	Grain	base malt	1.8°L	37	65%	7% - 100%
United Kingdom - Maris Otter Pale	599	United Kingdom	Grain	base malt	3.75°L	38	59%	3% - 100%
American - Caramel / Crystal 120L	475	American	Grain	crystal malt	120°L	33	4%	0% - 19%
United Kingdom - Roasted Barley	438	United Kingdom	Grain	roasted malt	550°L	29	4%	0% - 18%
Special B	400		Grain	crystal malt	115°L	34	4%	0% - 20%
United Kingdom - Chocolate	371	United Kingdom	Grain	roasted malt	425°L	34	5%	0% - 25%
American - Black Malt	336	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	483	15	51%	3% - 100%
East Kent Goldings	418	5	36%	6% - 100%
Cascade	290	7	35%	2% - 100%
Northern Brewer	290	7.8	32%	1% - 100%
Fuggles	286	4.5	35%	5% - 100%
Chinook	264	13	35%	1% - 100%
Willamette	262	4.5	34%	2% - 100%
Columbus	260	15	44%	1% - 100%
Nugget	247	14	42%	2% - 100%
Centennial	222	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	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	16	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	529	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	257	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	165	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	106	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Danstar - Nottingham Ale Yeast	90	Danstar	Ale	Med-High	High	77%	57°F	70°F
Mangrove Jack - New World Strong Ale M42	89	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	61	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - Irish Ale 1084	60	Wyeast	Ale	0.1	Medium	73%	62°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	213	Water Agt	Boil	15%	0% - 100%
Whirlfloc	150	Fining	Boil	57%	0% - 100%
Irish Moss	136	Fining	Mash	58%	0% - 100%
Calcium Chloride (dihydrate)	124	Water Agt	Mash	22%	0% - 100%
Baking Soda	104	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	72	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (anhydrous)	52	Water Agt	Mash	20%	0% - 98%
Vanilla Bean	44	Herb	Secondary	35%	0% - 100%

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