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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