Stout - American Stout (BJCP 2008)
Top 10 American Stout (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| easy one gallon stout |
1 gal | 5.08% | 44.35 | 1.050 | 1.012 | Partial Mash | 7054 | |
| Almond Joy Stout |
11 gal | 0.38% | 0 | 1.004 | 1.001 | All Grain | 6347 | |
| Sierra Nevada Stout Clone |
48 L | 6.88% | 50.64 | 1.064 | 1.011 | All Grain | 5536 | |
| Guinness Clone |
5.5 gal | 5.41% | 52.04 | 1.054 | 1.012 | All Grain | 5429 | |
| Cardamom Stout |
5.5 gal | 6.36% | 40.29 | 1.065 | 1.016 | All Grain | 4832 | |
| parabola clone |
5 gal | 13.12% | 153.54 | 1.131 | 1.031 | All Grain | 4562 | |
| Oatmeal Coffee Milk Stout v3 |
5.3 gal | 6.65% | 37.5 | 1.078 | 1.027 | All Grain | 4513 | |
| Aztec Stout |
2 gal | 7.21% | 86.9 | 1.072 | 1.017 | All Grain | 4066 | |
| Chocolate Cherry Stout |
21 L | 7.05% | 36.46 | 1.072 | 1.018 | extract | 3274 | |
| Whiskey Barrel Stout |
5 gal | 6% | 0 | 1.065 | 1.016 | extract | 3223 |
Newest American Stout (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Stout |
5.5 gal | 6.84% | 52.06 | 1.070 | 1.018 | All Grain | 28 | |
| CheindiStout |
15 L | 6.88% | 58.96 | 1.063 | 1.011 | All Grain | 39 | |
| Espresso Stout |
2900 L | 5.7% | 22.72 | 1.060 | 1.017 | All Grain | 30 | |
| Stout |
12.5 gal | 6.71% | 23.26 | 1.069 | 1.018 | All Grain | 26 | |
| Chai Stout |
3 gal | 6.64% | 32.14 | 1.063 | 1.013 | All Grain | 49 | |
| Chocolate stout 2 |
5 gal | 6.31% | 55.03 | 1.064 | 1.016 | BIAB | 34 | |
| Peanut Butter Stout |
95 gal | 6.58% | 48.45 | 1.062 | 1.011 | All Grain | 14 | |
| Cerveza Ejemplo |
20 L | 6.99% | 43.75 | 1.068 | 1.017 | All Grain | 43 | |
| Midnight Fall Stout |
10 gal | 6.4196% | 0 | 1.064 | 1.016 | All Grain | 30 | |
| Garage Rats |
6 gal | 10.01% | 119.64 | 1.107 | 1.031 | All Grain | 53 |
Fermentables Used In American Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Chocolate | 526 | American | Grain | roasted malt |
350°L
|
29 | 7% | 1% - 100% |
| US - Pale 2-Row | 512 | US | Grain | base malt |
1.8°L
|
37 | 67% | 7% - 100% |
| American - Roasted Barley | 472 | American | Grain | roasted malt |
300°L
|
33 | 5% | 1% - 25% |
| Flaked Oats | 456 | Adjunct | raw |
2.2°L
|
33 | 8% | 1% - 26% | |
| United Kingdom - Maris Otter Pale | 249 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 61% | 4% - 100% |
| American - Black Malt | 208 | American | Grain | roasted malt |
500°L
|
28 | 4% | 0% - 69% |
| American - Caramel / Crystal 120L | 207 | American | Grain | crystal malt |
120°L
|
33 | 6% | 1% - 31% |
| Caramel / Crystal 60L | 175 | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 46% | |
| Flaked Barley | 170 | Adjunct | raw |
2.2°L
|
32 | 8% | 2% - 42% | |
| Lactose (Milk Sugar) | 150 | Sugar | sugar |
1°L
|
41 | 7% | 0% - 100% |
Hops Used In American Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 265 | 7 | 37% | 3% - 100% |
| Fuggles | 181 | 4.5 | 44% | 1% - 100% |
| Magnum | 181 | 15 | 49% | 6% - 100% |
| Willamette | 177 | 4.5 | 38% | 5% - 100% |
| East Kent Goldings | 170 | 5.8 | 44% | 5% - 100% |
| Nugget | 137 | 14 | 43% | 6% - 100% |
| Chinook | 135 | 13 | 38% | 4% - 100% |
| Centennial | 127 | 10 | 34% | 7% - 100% |
| Columbus | 119 | 15 | 45% | 3% - 100% |
| Northern Brewer | 105 | 7.8 | 46% | 7% - 100% |
Steeping Grains Used In American Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Chocolate | 66 | American | Grain | roasted malt |
350°L
|
29 | 28% | 5% - 55% |
| American - Roasted Barley | 60 | American | Grain | roasted malt |
300°L
|
33 | 27% | 5% - 100% |
| American - Black Malt | 41 | American | Grain | roasted malt |
500°L
|
28 | 23% | 5% - 100% |
| American - Caramel / Crystal 120L | 26 | American | Grain | crystal malt |
120°L
|
33 | 29% | 4% - 100% |
| United Kingdom - Roasted Barley | 25 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 30% | 8% - 100% |
| Caramel / Crystal 60L | 24 | Grain | crystal malt |
60°L
|
34 | 32% | 6% - 71% | |
| United Kingdom - Chocolate | 20 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 31% | 11% - 80% |
| Flaked Oats | 18 | Adjunct | raw |
2.2°L
|
33 | 24% | 9% - 50% | |
| American - Dark Chocolate | 17 | American | Grain | roasted malt |
420°L
|
29 | 30% | 8% - 50% |
| United Kingdom - Black Patent | 13 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 21% | 8% - 47% |
Yeasts Used In American 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 | 300 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 222 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 103 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - American Ale 1056 | 64 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Wyeast - Irish Ale 1084 | 61 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
| Danstar - Nottingham Ale Yeast | 51 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - Irish Ale Yeast WLP004 | 46 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
| White Labs - English Ale Yeast WLP002 | 29 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Imperial Yeast - A10 Darkness | 22 | Imperial Yeast | Ale | Medium | 71% | 62°F | 72°F | |
| White Labs - London Ale Yeast WLP013 | 21 | White Labs | Ale | Medium | Medium | 71% | 66°F | 71°F |
Other Ingredients Used In American Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 106 | Water Agt | Mash | 14% | 0% - 100% |
| Irish Moss | 91 | Fining | Boil | 61% | 0% - 100% |
| Whirlfloc | 61 | Fining | Boil | 61% | 1% - 100% |
| Baking Soda | 60 | Water Agt | Mash | 18% | 0% - 100% |
| Calcium Chloride (dihydrate) | 49 | Water Agt | Mash | 15% | 0% - 100% |
| Epsom Salt | 40 | Water Agt | Mash | 7% | 0% - 72% |
| Lactic acid | 39 | Water Agt | Mash | 67% | 0% - 100% |
| Chalk | 31 | Water Agt | Mash | 17% | 0% - 100% |
| Calcium Chloride (anhydrous) | 22 | Water Agt | Mash | 22% | 0% - 100% |
| Cocao Nibs | 20 | Flavor | Secondary | 51% | 0% - 100% |
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