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	10697
(2015-01-23) Steel Cut Imperial Stout	6 gal	11.86%	103.34	1.108	1.018		All Grain	8098
Imperial Rum/Coconut Stout	6.5 gal	9.22%	87.95	1.099	1.029		All Grain	7621
RIS 2.0	5.75 gal	11.12%	148.55	1.112	1.038		All Grain	7128
Time Warp Tongue Tickler	5 gal	11.08%	198.51	1.114	1.029		Partial Mash	7071
Test Depth Stoutish	5.8 gal	7.11%	69.53	1.075	1.021		Partial Mash	6862
Imperial Stout Speidel 50 L	45 L	9.71%	78.22	1.100	1.026		All Grain	6846
Russian Imperial Stout for Barrel 2	7.5 gal	8.74%	105.17	1.089	1.022		All Grain	5601
Imperial Chocolate Stout	5 gal	8.26%	66.72	1.085	1.022		All Grain	5239
White Stout	9 L	7.7%	37.02	1.078	1.020		All Grain	5168

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
la berra negra	20.8 L	8.18%	0	1.083	1.021		All Grain	39
mesa	6 gal	15.4%	0	1.143	1.025		All Grain	51
Breakfast Stout	7 gal	10.73%	0	1.107	1.025		All Grain	69
Cataclismo	180 L	9.07%	42.37	1.091	1.022		All Grain	81
Bloated Wallrus in a hat	5 gal	15.66%	136.31	1.161	1.042		BIAB	52
Pudding Pouch Pastry Stout	24 L	8.06%	15.33	1.082	1.020		All Grain	129
AI Stout	15 L	10.18%	34.03	1.103	1.026		All Grain	64
La Última Estrella	330 L	9.29%	17.59	1.087	1.016		All Grain	71
Big Dipper Biscoff	19 L	7.17%	14.09	1.070	1.015		All Grain	123
Imperial Stout	20.8 L	8.85%	0	1.089	1.021		All Grain	107

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	989		Adjunct	raw	2.2°L	33	7%	0% - 100%
American - Chocolate	867	American	Grain	roasted malt	350°L	29	5%	1% - 100%
American - Roasted Barley	854	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	616	United Kingdom	Grain	base malt	3.75°L	38	59%	3% - 100%
American - Caramel / Crystal 120L	487	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	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	508	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	290	7	36%	2% - 100%
Columbus	271	15	44%	1% - 100%
Chinook	269	13	35%	1% - 100%
Willamette	268	4.5	34%	2% - 100%
Nugget	252	14	43%	2% - 100%
Centennial	227	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	543	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	270	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	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	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	69	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	232	Water Agt	Mash	15%	0% - 100%
Whirlfloc	154	Water Agt	Boil	56%	0% - 100%
Irish Moss	143	Water Agt	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	138	Water Agt	Mash	22%	0% - 100%
Baking Soda	114	Water Agt	Mash	11%	0% - 100%
Epsom Salt	106	Water Agt	Mash	6%	0% - 57%
Chalk	79	Water Agt	Mash	18%	0% - 100%
Lactic acid	78	Water Agt	Mash	68%	0% - 100%
Calcium Chloride (anhydrous)	57	Water Agt	Mash	21%	0% - 98%
Yeast Nutrient	50	Water Agt	Boil	32%	0% - 100%

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