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	10629
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	7988
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	7544
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	7044
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	7022
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6831
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6784
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	5543
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	5181
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	5120

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Pudding Pouch Pastry Stout	25 L	7.39%	16.04	1.074	1.018		All Grain	30
AI Stout	15 L	10.18%	34.03	1.103	1.026		All Grain	24
La Última Estrella	330 L	9.29%	17.59	1.087	1.016		All Grain	31
Big Dipper Biscoff	19 L	7.17%	14.09	1.070	1.015		All Grain	45
Imperial Stout	20.8 L	8.85%	0	1.089	1.021		All Grain	56
057 imperial stout	12 L	8.84%	67.43	1.077	1.010		BIAB	44
Yeti Clone	5.5 gal	9.71%	90.07	1.090	1.016		All Grain	57
campfire imperial stout	21 L	8.45%	79.21	1.085	1.021		All Grain	55
Imperial Stout	5.5 gal	8.85%	98.68	1.088	1.021		All Grain	50
Puna Imperial Stout	1000 L	8.69%	31.56	1.085	1.019		All Grain	70

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	983		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	864	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	847	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	614	United Kingdom	Grain	base malt	3.75°L	38	59%	3% - 100%
American - Caramel / Crystal 120L	484	American	Grain	crystal malt	120°L	33	4%	0% - 19%
United Kingdom - Roasted Barley	445	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	376	United Kingdom	Grain	roasted malt	425°L	34	5%	0% - 25%
American - Black Malt	337	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	504	15	51%	3% - 100%
East Kent Goldings	435	5	36%	6% - 100%
Fuggles	295	4.5	35%	5% - 100%
Northern Brewer	295	7.8	33%	1% - 100%
Cascade	289	7	35%	2% - 100%
Columbus	271	15	44%	1% - 100%
Chinook	268	13	35%	1% - 100%
Willamette	266	4.5	34%	2% - 100%
Nugget	253	14	43%	2% - 100%
Centennial	226	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	68	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	268	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	165	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	105	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Mangrove Jack - New World Strong Ale M42	94	Mangrove Jack	Ale	n/a	High	79.5%	61°F	72°F
Danstar - Nottingham Ale Yeast	90	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	67	Lallemand	Ales	Medium	High	80%	50°F	72°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	227	Water Agt	Mash	15%	0% - 100%
Whirlfloc	154	Water Agt	Boil	56%	0% - 100%
Irish Moss	141	Water Agt	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	134	Water Agt	Mash	22%	0% - 100%
Baking Soda	113	Water Agt	Mash	11%	0% - 100%
Epsom Salt	102	Water Agt	Mash	6%	0% - 57%
Chalk	77	Water Agt	Mash	18%	0% - 100%
Lactic acid	76	Water Agt	Sparge	69%	0% - 100%
Calcium Chloride (anhydrous)	57	Water Agt	Mash	21%	0% - 98%
Yeast Nutrient	48	Other	Boil	33%	0% - 100%

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