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	10402
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7759
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	7352
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	6917
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	6897
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6754
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6667
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	5397
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	5068
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	5001

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
DAVID'S ISDavid	5.5 gal	6.68%	0	1.068	1.017		All Grain	7
Imperial Stout	6 gal	8%	31.77	1.096	1.035		Partial Mash	15
Imperial Stout	6 gal	8.55%	33.86	1.096	1.031		Partial Mash	23
STOUT - TRINCHEIRA PAULISTA	20 L	11.98%	68.19	1.111	1.020		All Grain	44
Old Rasputin Clone	5.5 gal	10.3%	96.25	1.103	1.024		extract	48
Hammer of the Gods	5 gal	11.49%	109	1.108	1.020		extract	42
Ice Imperial Stout	100 L	9.19%	51.74	1.093	1.023		All Grain	45
Whiksy stout	500 L	8.14%	29.53	1.082	1.020		All Grain	38
[304] YUZU & CHOCO STOUT	700 L	10.43%	44.73	1.109	1.029		All Grain	65
Long Live the Emperor Stout	5.5 gal	9.64%	71.14	1.096	1.023		BIAB	93

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	979		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	860	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	842	American	Grain	roasted malt	300°L	33	5%	1% - 17%
US - Pale 2-Row	711	US	Grain	base malt	1.8°L	37	65%	7% - 100%
United Kingdom - Maris Otter Pale	610	United Kingdom	Grain	base malt	3.75°L	38	59%	3% - 100%
American - Caramel / Crystal 120L	482	American	Grain	crystal malt	120°L	33	4%	0% - 19%
United Kingdom - Roasted Barley	444	United Kingdom	Grain	roasted malt	550°L	29	4%	0% - 18%
Special B	403		Grain	crystal malt	115°L	34	4%	0% - 20%
United Kingdom - Chocolate	374	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	500	15	52%	3% - 100%
East Kent Goldings	430	5	36%	6% - 100%
Fuggles	294	4.5	35%	5% - 100%
Northern Brewer	293	7.8	32%	1% - 100%
Cascade	289	7	35%	2% - 100%
Columbus	268	15	44%	1% - 100%
Chinook	266	13	35%	1% - 100%
Willamette	264	4.5	34%	2% - 100%
Nugget	251	14	43%	2% - 100%
Centennial	225	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	74	American	Grain	roasted malt	350°L	29	26%	4% - 60%
American - Roasted Barley	67	American	Grain	roasted malt	300°L	33	21%	4% - 50%
American - Caramel / Crystal 120L	47	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	17	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	539	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	267	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	164	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
Mangrove Jack - New World Strong Ale M42	92	Mangrove Jack	Ale	n/a	High	79.5%	61°F	72°F
Danstar - Nottingham Ale Yeast	89	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - London Ale 1028	77	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	66	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - English Ale Yeast WLP002	62	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	223	Water Agt	Boil	15%	0% - 100%
Whirlfloc	154	Water Agt	Boil	56%	0% - 100%
Irish Moss	140	Fining	Boil	57%	0% - 100%
Calcium Chloride (dihydrate)	132	Water Agt	Mash	21%	0% - 100%
Baking Soda	110	Water Agt	Mash	10%	0% - 100%
Epsom Salt	100	Water Agt	Mash	6%	0% - 57%
Chalk	77	Water Agt	Mash	18%	0% - 100%
Lactic acid	75	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (anhydrous)	54	Water Agt	Mash	20%	0% - 98%
Yeast Nutrient	47	Other	Boil	34%	0% - 100%

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