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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 7529
(2015-01-23) Steel Cut Imperial Stout
6 gal 11.86% 103.34 1.108 1.018
All Grain 6582
Time Warp Tongue Tickler
5 gal 11.08% 198.51 1.114 1.029
Partial Mash 5818
Test Depth Stoutish
5.8 gal 7.11% 69.53 1.075 1.021
Partial Mash 5637
Imperial Rum/Coconut Stout
6.5 gal 9.22% 87.95 1.099 1.029
All Grain 5493
Imperial Stout Speidel 50 L
45 L 9.71% 78.22 1.100 1.026
All Grain 5255
RIS 2.0
5.75 gal 11.12% 148.55 1.112 1.038
All Grain 5086
Russian Imperial Stout for Barrel 2
7.5 gal 8.74% 105.17 1.089 1.022
All Grain 4044
White Stout
9 L 7.7% 37.02 1.078 1.020
All Grain 3876
Imperial Chocolate Stout
5 gal 8.26% 66.72 1.085 1.022
All Grain 3812

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Imperial Stout
12 L 7.91% 40.45 1.075 1.015
Partial Mash 7
stout con café y cacao
100 L 6.42% 42.58 1.064 1.015
All Grain 18
Russian Imperial Stout
5 gal 10.85% 92.91 1.106 1.024
All Grain 18
Quoth the Raven
5.5 gal 10.56% 99.08 1.105 1.024
All Grain 20
Sj's Strong Stout
5.5 gal 4.97% 62.72 1.052 1.014
BIAB 27
Russian Imperial Stout
2 L 10.86% 84.82 1.107 1.025
BIAB 71
Neu Russian Imperial
22 L 9.83% 50.11 1.092 1.018
All Grain 27
imperial stout
15 L 10.82% 22.9 1.103 1.021
All Grain 105
Stout con Sirope y vainilla
22 L 8.58% 11.59 1.085 1.019
All Grain 30
Jack Imperial Stout
22 L 9.29% 75.72 1.087 1.017
All Grain 35

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 870 Adjunct raw 2.2°L
33 7% 0% - 100%
American - Chocolate 793 American Grain roasted malt 350°L
29 5% 1% - 100%
American - Roasted Barley 767 American Grain roasted malt 300°L
33 5% 1% - 17%
US - Pale 2-Row 695 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 437 American Grain crystal malt 120°L
33 4% 0% - 19%
United Kingdom - Roasted Barley 420 United Kingdom Grain roasted malt 550°L
29 4% 0% - 18%
Belgian - Special B 371 Belgian Grain roasted malt 115°L
34 4% 0% - 20%
United Kingdom - Chocolate 364 United Kingdom Grain roasted malt 425°L
34 5% 0% - 25%
United Kingdom - Black Patent 313 United Kingdom Grain roasted malt 525°L
27 3% 0% - 12%

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

Name Recipes Average AA Avg. Usage Usage Range
Magnum 432 15 50% 3% - 100%
East Kent Goldings 383 5 35% 6% - 100%
Northern Brewer 268 7.8 32% 1% - 100%
Cascade 264 7 35% 2% - 100%
Fuggles 263 4.5 35% 5% - 100%
Willamette 254 4.5 34% 2% - 100%
Chinook 242 13 35% 1% - 100%
Columbus 239 15 43% 1% - 100%
Nugget 230 14 43% 2% - 100%
Centennial 202 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 64 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%
Belgian - Special B 13 Belgian Grain roasted malt 115°L
34 19% 4% - 33%

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-05 465 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 223 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 153 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 86 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
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 168 Water Agt Mash 17% 0% - 100%
Whirlfloc 130 Water Agt Boil 58% 0% - 100%
Irish Moss 130 Fining Boil 61% 0% - 100%
Calcium Chloride (dihydrate) 88 Water Agt Mash 25% 0% - 100%
Baking Soda 78 Water Agt Mash 12% 0% - 100%
Epsom Salt 72 Water Agt Mash 7% 0% - 57%
Chalk 58 Water Agt Mash 21% 0% - 100%
Lactic acid 54 Water Agt Mash 70% 0% - 100%
Calcium Chloride (anhydrous) 38 Water Agt Mash 22% 0% - 100%
Calcium Chloride (dihydrate) 34 Water Agt Mash 20% 0% - 100%

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