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 | 8570 | |
| Almond Joy Stout |
11 gal | 0.38% | 0 | 1.004 | 1.001 | All Grain | 6839 | |
| Sierra Nevada Stout Clone |
48 L | 6.88% | 50.64 | 1.064 | 1.011 | All Grain | 6277 | |
| Guinness Clone |
5.5 gal | 5.41% | 52.04 | 1.054 | 1.012 | All Grain | 6257 | |
| Cardamom Stout |
5.5 gal | 6.36% | 40.29 | 1.065 | 1.016 | All Grain | 5635 | |
| Oatmeal Coffee Milk Stout v3 |
5.3 gal | 6.65% | 37.5 | 1.078 | 1.027 | All Grain | 5291 | |
| parabola clone |
5 gal | 13.12% | 153.54 | 1.131 | 1.031 | All Grain | 5149 | |
| Aztec Stout |
2 gal | 7.21% | 86.9 | 1.072 | 1.017 | All Grain | 4410 | |
| Chocolate Cherry Stout |
21 L | 7.05% | 36.46 | 1.072 | 1.018 | extract | 3986 | |
| Whiskey Barrel Stout |
5 gal | 6% | 0 | 1.065 | 1.016 | extract | 3790 |
Newest American Stout (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Tropical Stout |
6.1 gal | 5.39% | 51.12 | 1.051 | 1.010 | All Grain | 14 | |
| Sabro-Toothed Wolf |
23 L | 7.4% | 76.98 | 1.071 | 1.015 | All Grain | 241 | |
| Awesome Recipe |
54 gal | 6.5% | 0 | 1.066 | 1.016 | extract | 43 | |
| Chocolate Coffee Stout |
10 gal | 5.89% | 102.17 | 1.055 | 1.010 | All Grain | 72 | |
| 260411_snu_brew_Morning_Stout |
18 L | 9.09% | 39.14 | 1.086 | 1.016 | All Grain | 65 | |
| Awesome Recipe |
570 L | 5.76% | 0 | 1.059 | 1.015 | All Grain | 47 | |
| Choco Stout |
47 L | 7.67% | 30.48 | 1.084 | 1.025 | All Grain | 65 | |
| Fuggle Golding Coffee Stout |
6 gal | 6.43% | 37.25 | 1.061 | 1.012 | extract | 145 | |
| Genbu v2.0 |
3 gal | 6.95% | 46.25 | 1.066 | 1.013 | All Grain | 83 | |
| Charlie's Stout |
5.5 gal | 7.5% | 45.01 | 1.072 | 1.015 | All Grain | 103 |
Fermentables Used In American Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Chocolate | 531 | American | Grain | roasted malt |
350°L
|
29 | 7% | 1% - 100% |
| US - Pale 2-Row | 511 | US | Grain | base malt |
1.8°L
|
37 | 67% | 7% - 100% |
| American - Roasted Barley | 479 | American | Grain | roasted malt |
300°L
|
33 | 5% | 1% - 25% |
| Flaked Oats | 467 | Adjunct | raw |
2.2°L
|
33 | 8% | 1% - 26% | |
| United Kingdom - Maris Otter Pale | 259 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 62% | 4% - 100% |
| American - Black Malt | 212 | American | Grain | roasted malt |
500°L
|
28 | 4% | 0% - 69% |
| American - Caramel / Crystal 120L | 210 | American | Grain | crystal malt |
120°L
|
33 | 6% | 1% - 31% |
| Flaked Barley | 176 | Adjunct | raw |
2.2°L
|
32 | 8% | 2% - 42% | |
| Caramel / Crystal 60L | 174 | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 46% | |
| Lactose (Milk Sugar) | 155 | 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 | 271 | 7 | 37% | 3% - 100% |
| Fuggles | 187 | 4.5 | 44% | 1% - 100% |
| Willamette | 184 | 4.5 | 38% | 8% - 100% |
| Magnum | 183 | 15 | 48% | 6% - 100% |
| East Kent Goldings | 172 | 5 | 44% | 5% - 100% |
| Nugget | 141 | 14 | 44% | 6% - 100% |
| Chinook | 139 | 13 | 38% | 4% - 100% |
| Centennial | 130 | 10 | 33% | 7% - 100% |
| Columbus | 123 | 15 | 46% | 3% - 100% |
| Northern Brewer | 107 | 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 | 68 | American | Grain | roasted malt |
350°L
|
29 | 27% | 5% - 55% |
| American - Roasted Barley | 60 | American | Grain | roasted malt |
300°L
|
33 | 27% | 5% - 100% |
| American - Black Malt | 42 | American | Grain | roasted malt |
500°L
|
28 | 24% | 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 | 25 | Grain | crystal malt |
60°L
|
34 | 32% | 6% - 71% | |
| United Kingdom - Chocolate | 21 | 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 | 308 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 227 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 105 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - American Ale 1056 | 65 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Wyeast - Irish Ale 1084 | 63 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
| Danstar - Nottingham Ale Yeast | 52 | 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 | 23 | 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 | 122 | Water Agt | Mash | 15% | 0% - 100% |
| Irish Moss | 93 | Fining | Boil | 60% | 0% - 100% |
| Whirlfloc | 65 | Water Agt | Boil | 60% | 1% - 100% |
| Baking Soda | 65 | Water Agt | Mash | 19% | 0% - 100% |
| Calcium Chloride (dihydrate) | 54 | Water Agt | Mash | 14% | 0% - 100% |
| Epsom Salt | 46 | Water Agt | Mash | 7% | 0% - 72% |
| Lactic acid | 44 | Water Agt | Mash | 68% | 0% - 100% |
| Chalk | 33 | Water Agt | Mash | 18% | 0% - 100% |
| Calcium Chloride (anhydrous) | 28 | Water Agt | Mash | 21% | 0% - 100% |
| Coffee | 23 | Flavor | Mash | 71% | 12% - 100% |
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