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	10812
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	8186
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	7710
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	7205
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	7131
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6925
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6909
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	5679
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	5316
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	5249

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
stout	5.5 gal	5.41%	0	1.054	1.013		All Grain	20
Foxdog 4 Leaf Clover	1200 L	7.89%	43.34	1.085	1.025		All Grain	36
RUSIAN IMPERIAL STOUT II	7 L	8.88%	52.82	1.087	1.019		All Grain	47
Imperial Stout (idea)	125 L	7.78%	50.19	1.080	1.021		All Grain	57
nachtuil	22 L	11.94%	65.38	1.115	1.024		extract	57
Awesome Recipe	1859 L	8.1%	40.69	1.081	1.020		All Grain	59
Stout	45 L	10.67%	64.41	1.107	1.026		All Grain	94
Breakfast of Champions	5.5 gal	9.15%	68.84	1.098	1.028		All Grain	120
Christmas 2026	5 gal	10.86%	49.27	1.109	1.026		extract	103
Awesome Recipe	155 gal	11.02%	0	1.112	1.028		All Grain	67

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	996		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	869	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	857	American	Grain	roasted malt	300°L	33	4%	1% - 17%
US - Pale 2-Row	712	US	Grain	base malt	1.8°L	37	65%	7% - 100%
United Kingdom - Maris Otter Pale	617	United Kingdom	Grain	base malt	3.75°L	38	59%	3% - 100%
American - Caramel / Crystal 120L	489	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	402		Grain	crystal malt	115°L	34	4%	0% - 20%
United Kingdom - Chocolate	378	United Kingdom	Grain	roasted malt	425°L	34	5%	0% - 25%
American - Black Malt	338	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	512	15	52%	3% - 100%
East Kent Goldings	438	5	36%	6% - 100%
Fuggles	297	4.5	35%	5% - 100%
Northern Brewer	296	7.8	33%	1% - 100%
Cascade	291	7	36%	2% - 100%
Columbus	271	15	44%	1% - 100%
Chinook	270	13	35%	1% - 100%
Willamette	270	4.5	34%	2% - 100%
Nugget	252	14	42%	2% - 100%
Centennial	229	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	75	American	Grain	roasted malt	350°L	29	26%	4% - 60%
American - Roasted Barley	69	American	Grain	roasted malt	300°L	33	21%	4% - 50%
American - Caramel / Crystal 120L	48	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	545	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	269	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	166	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	138	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - Dry English Ale Yeast WLP007	105	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Mangrove Jack - New World Strong Ale M42	96	Mangrove Jack	Ale	n/a	High	79.5%	61°F	72°F
Danstar - Nottingham Ale Yeast	90	Danstar	Ales	High	High	77%	50°F	77°F
Wyeast - London Ale 1028	76	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	68	Lallemand	Ales	Medium	High	80%	50°F	77°F
White Labs - English Ale Yeast WLP002	63	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	236	Water Agt	Mash	15%	0% - 100%
Whirlfloc	154	Water Agt	Mash	56%	0% - 100%
Irish Moss	144	Fining	Boil	57%	0% - 100%
Calcium Chloride (dihydrate)	139	Water Agt	Mash	21%	0% - 100%
Baking Soda	116	Water Agt	Mash	11%	0% - 100%
Epsom Salt	109	Water Agt	Mash	6%	0% - 57%
Chalk	81	Water Agt	Mash	18%	0% - 100%
Lactic acid	79	Water Agt	Sparge	69%	0% - 100%
Calcium Chloride (anhydrous)	58	Water Agt	Boil	21%	0% - 98%
Yeast Nutrient	54	Other	Boil	32%	0% - 100%

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