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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 9877
(2015-01-23) Steel Cut Imperial Stout
6 gal 11.86% 103.34 1.108 1.018
All Grain 7527
Imperial Rum/Coconut Stout
6.5 gal 9.22% 87.95 1.099 1.029
All Grain 7016
Time Warp Tongue Tickler
5 gal 11.08% 198.51 1.114 1.029
Partial Mash 6712
RIS 2.0
5.75 gal 11.12% 148.55 1.112 1.038
All Grain 6552
Test Depth Stoutish
5.8 gal 7.11% 69.53 1.075 1.021
Partial Mash 6533
Imperial Stout Speidel 50 L
45 L 9.71% 78.22 1.100 1.026
All Grain 6337
Russian Imperial Stout for Barrel 2
7.5 gal 8.74% 105.17 1.089 1.022
All Grain 5120
Imperial Chocolate Stout
5 gal 8.26% 66.72 1.085 1.022
All Grain 4791
White Stout
9 L 7.7% 37.02 1.078 1.020
All Grain 4733

Newest Russian Imperial Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
KBS Extract Clone
5.25 gal 11.37% 48.63 1.107 1.020
extract 12
Wickham’s barrel aged imperial stout
28 L 6.06% 50.24 1.056 1.010
BIAB 14
BRIS
5.5 gal 10.94% 137.19 1.104 1.021
All Grain 18
Imperial Stout Quique
100 L 10.04% 0 1.102 1.026
All Grain 33
Impy
21 L 14.59% 72.5 1.139 1.028
All Grain 25
Papa Pete Barrel Stout
5.5 gal 10.81% 93.99 1.109 1.027
BIAB 37
Patry Stout ''Dulce Abismo''
5 L 9.89% 22.61 1.101 1.025
BIAB 45
Chocolate Cake by the Ocean
6 gal 10.24% 67.74 1.095 1.017
All Grain 39
Russion Imperial Stout
23 L 7.41% 59.54 1.070 1.013
All Grain 42
Cigar City Hunahpu Clone
20 L 11.05% 77.86 1.126 1.042
All Grain 43

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 964 Adjunct raw 2.2°L
33 7% 0% - 100%
American - Chocolate 854 American Grain roasted malt 350°L
29 5% 1% - 100%
American - Roasted Barley 831 American Grain roasted malt 300°L
33 5% 1% - 17%
US - Pale 2-Row 712 US Grain base malt 1.8°L
37 65% 7% - 100%
United Kingdom - Maris Otter Pale 599 United Kingdom Grain base malt 3.75°L
38 59% 3% - 100%
American - Caramel / Crystal 120L 475 American Grain crystal malt 120°L
33 4% 0% - 19%
United Kingdom - Roasted Barley 438 United Kingdom Grain roasted malt 550°L
29 4% 0% - 18%
Special B 400 Grain crystal malt 115°L
34 4% 0% - 20%
United Kingdom - Chocolate 371 United Kingdom Grain roasted malt 425°L
34 5% 0% - 25%
American - Black Malt 336 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 483 15 51% 3% - 100%
East Kent Goldings 418 5 36% 6% - 100%
Cascade 290 7 35% 2% - 100%
Northern Brewer 290 7.8 32% 1% - 100%
Fuggles 286 4.5 35% 5% - 100%
Chinook 264 13 35% 1% - 100%
Willamette 262 4.5 34% 2% - 100%
Columbus 260 15 44% 1% - 100%
Nugget 247 14 42% 2% - 100%
Centennial 222 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 73 American Grain roasted malt 350°L
29 26% 4% - 60%
American - Roasted Barley 66 American Grain roasted malt 300°L
33 21% 4% - 50%
American - Caramel / Crystal 120L 46 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 16 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-05 529 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 257 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 106 White Labs Ale Med-High Med-High 75% 65°F 70°F
Danstar - Nottingham Ale Yeast 90 Danstar Ale Med-High High 77% 57°F 70°F
Mangrove Jack - New World Strong Ale M42 89 Mangrove Jack Ale n/a High 79.5% 61°F 72°F
Wyeast - London Ale 1028 77 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - English Ale Yeast WLP002 61 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - Irish Ale 1084 60 Wyeast Ale 0.1 Medium 73% 62°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 213 Water Agt Boil 15% 0% - 100%
Whirlfloc 150 Fining Boil 57% 0% - 100%
Irish Moss 136 Fining Mash 58% 0% - 100%
Calcium Chloride (dihydrate) 124 Water Agt Mash 22% 0% - 100%
Baking Soda 104 Water Agt Mash 11% 0% - 100%
Epsom Salt 98 Water Agt Mash 7% 0% - 57%
Chalk 75 Water Agt Mash 19% 0% - 100%
Lactic acid 72 Water Agt Mash 69% 0% - 100%
Calcium Chloride (anhydrous) 52 Water Agt Mash 20% 0% - 98%
Vanilla Bean 44 Herb Secondary 35% 0% - 100%

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