Stout - Russian Imperial Stout (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 8760
(2015-01-23) Steel Cut Imperial Stout
6 gal 11.86% 103.34 1.108 1.018
All Grain 6994
Imperial Rum/Coconut Stout
6.5 gal 9.22% 87.95 1.099 1.029
All Grain 6310
Time Warp Tongue Tickler
5 gal 11.08% 198.51 1.114 1.029
Partial Mash 6115
Test Depth Stoutish
5.8 gal 7.11% 69.53 1.075 1.021
Partial Mash 6038
RIS 2.0
5.75 gal 11.12% 148.55 1.112 1.038
All Grain 5745
Imperial Stout Speidel 50 L
45 L 9.71% 78.22 1.100 1.026
All Grain 5703
Russian Imperial Stout for Barrel 2
7.5 gal 8.74% 105.17 1.089 1.022
All Grain 4526
White Stout
9 L 7.7% 37.02 1.078 1.020
All Grain 4267
Imperial Chocolate Stout
5 gal 8.26% 66.72 1.085 1.022
All Grain 4250

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Imperial Stout
1300 L 7.94% 36.79 1.077 1.016
All Grain 18
Russian Imperial Stout
3.5 gal 10.02% 67.01 1.097 1.020
All Grain 26
2024 Imperial stout
5.5 gal 14.66% 141.64 1.149 1.037
All Grain 28
SkåpsStout
20 L 7.12% 53.91 1.071 1.017
BIAB 25
Adjunct Stout - Base
21 L 9.09% 76.4 1.100 1.031
All Grain 24
Barrel Aged Imperial Stout
6 gal 9.18% 80.23 1.090 1.020
All Grain 53
Torp Stout
23 L 9.54% 72.18 1.085 1.012
BIAB 40
Awesome Recipe
20.8 L 10.72% 0 1.109 1.027
All Grain 27
Awesome Recipe
20.8 L 10.65% 57.28 1.108 1.027
All Grain 28
Liquid extract Russian Imperial Stout
11 L 13.51% 36.08 1.126 1.023
extract 55

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 909 Adjunct raw 2.2°L
33 7% 0% - 100%
American - Chocolate 821 American Grain roasted malt 350°L
29 5% 1% - 100%
American - Roasted Barley 795 American Grain roasted malt 300°L
33 5% 1% - 17%
US - Pale 2-Row 699 US Grain base malt 1.8°L
37 65% 7% - 100%
United Kingdom - Maris Otter Pale 569 United Kingdom Grain base malt 3.75°L
38 60% 3% - 100%
American - Caramel / Crystal 120L 452 American Grain crystal malt 120°L
33 4% 0% - 19%
United Kingdom - Roasted Barley 427 United Kingdom Grain roasted malt 550°L
29 4% 0% - 18%
Special B 383 Grain crystal malt 115°L
34 4% 0% - 20%
United Kingdom - Chocolate 364 United Kingdom Grain roasted malt 425°L
34 5% 0% - 25%
American - Black Malt 325 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 446 15 51% 3% - 100%
East Kent Goldings 396 5 36% 6% - 100%
Fuggles 277 4.5 35% 5% - 100%
Northern Brewer 276 7.8 32% 1% - 100%
Cascade 271 7 35% 2% - 100%
Willamette 256 4.5 34% 2% - 100%
Chinook 251 13 35% 1% - 100%
Columbus 251 15 44% 1% - 100%
Nugget 233 14 43% 2% - 100%
Centennial 213 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 72 American Grain roasted malt 350°L
29 26% 4% - 60%
American - Roasted Barley 65 American Grain roasted malt 300°L
33 21% 4% - 50%
American - Caramel / Crystal 120L 45 American Grain crystal malt 120°L
33 21% 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 23% 6% - 50%
United Kingdom - Chocolate 26 United Kingdom Grain roasted malt 425°L
34 30% 13% - 100%
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%
Flaked Oats 21 Adjunct raw 2.2°L
33 23% 6% - 44%
American - Caramel / Crystal 80L 14 American Grain crystal malt 80°L
33 31% 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-05 495 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 241 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 157 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 104 White Labs Ale Med-High Med-High 75% 65°F 70°F
Danstar - Nottingham Ale Yeast 87 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
White Labs - Super High Gravity Ale Yeast WLP099 59 White Labs Ale Very High Medium 85% 65°F 69°F
White Labs - English Ale Yeast WLP002 58 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 188 Water Agt Mash 16% 0% - 100%
Whirlfloc 139 Fining Boil 57% 0% - 100%
Irish Moss 132 Other Boil 60% 0% - 100%
Calcium Chloride (dihydrate) 106 Water Agt Mash 23% 0% - 100%
Baking Soda 92 Water Agt Mash 12% 0% - 100%
Epsom Salt 85 Water Agt Mash 7% 0% - 57%
Chalk 68 Water Agt Mash 21% 0% - 100%
Lactic acid 62 Water Agt Mash 67% 0% - 100%
Calcium Chloride (anhydrous) 41 Water Agt Mash 20% 0% - 98%
Vanilla Bean 38 Spice Secondary 33% 0% - 100%

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