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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 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
Ă…kkers 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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