Stout - Sweet Stout (BJCP 2008)

Top 10 Sweet Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Coconut Chocolate Oatmeal Stout	5.5 gal	5.13%	28.2	1.064	1.025		All Grain	9144
Extra Chocolate Stout_24.12.11	19 L	6.66%	35.41	1.072	1.021		All Grain	7574
Cinnamon Bun Stout	6.5 gal	7.52%	14.87	1.082	1.025		All Grain	7035
chocolate peanut butter stout	5.5 gal	4.74%	18.05	1.050	1.014		All Grain	6744
Date Stout	5.5 gal	5.52%	34.39	1.059	1.017		All Grain	4856
Pumpkin Spice Latte Stout	5 gal	5.92%	35.68	1.067	1.022		All Grain	4574
Marzipan Chocolate Stout #1	1 gal	5.02%	28.39	1.048	1.010		BIAB	4491
#12 Gelfling Essence Stout	5.75 gal	4.94%	44.91	1.050	1.013		Partial Mash	3839
Cappuccino Stout	5 gal	6.23%	16.03	1.069	1.022		All Grain	3753
Gunner's Step-Daughter	3.5 gal	5.33%	32.98	1.061	1.023		BIAB	3616

Newest Sweet Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Bamboo Stout	5 gal	5.28%	19.57	1.053	1.013		All Grain	18
Milk stout	20.8 L	4.89%	0	1.060	1.023		All Grain	18
SWEET SOUT	53 L	5.58%	57.11	1.054	1.011		All Grain	15
Milk stout	10 L	7.69%	35.36	1.081	1.023		BIAB	24
normal one	21 L	6.23%	35.14	1.071	1.024		All Grain	32
Awesome Recipe	20 L	7.25%	29.03	1.080	1.025		All Grain	21
Pancake Stout	45 L	7.19%	11.05	1.075	1.020		All Grain	31
StPatstout	30 gal	5.07%	43.13	1.056	1.018		All Grain	36
Catalan Hot Chocolate	31 gal	7.35%	22.65	1.073	1.017		All Grain	46
test 1	31 gal	5.54%	24.91	1.062	1.020		All Grain	67

Fermentables Used In Sweet Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Lactose (Milk Sugar)	1,383		Sugar	sugar	1°L	41	7%	0% - 100%
Flaked Oats	950		Adjunct	raw	2.2°L	33	8%	0% - 36%
American - Chocolate	654	American	Grain	roasted malt	350°L	29	7%	0% - 100%
United Kingdom - Maris Otter Pale	606	United Kingdom	Grain	base malt	3.75°L	38	62%	2% - 100%
American - Roasted Barley	603	American	Grain	roasted malt	300°L	33	6%	1% - 82%
US - Pale 2-Row	543	US	Grain	base malt	1.8°L	37	62%	6% - 100%
Flaked Barley	394		Adjunct	raw	2.2°L	32	7%	1% - 50%
Caramel / Crystal 60L	385		Grain	crystal malt	60°L	34	7%	2% - 100%
United Kingdom - Chocolate	319	United Kingdom	Grain	roasted malt	425°L	34	7%	1% - 23%
United Kingdom - Roasted Barley	282	United Kingdom	Grain	roasted malt	550°L	29	6%	0% - 83%

Hops Used In Sweet Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	499	5	55%	8% - 100%
Fuggles	433	4.5	53%	4% - 100%
Magnum	347	15	56%	0% - 100%
Willamette	222	4.5	52%	10% - 100%
Cascade	167	7	49%	8% - 100%
Northern Brewer	132	7.8	59%	10% - 100%
Kent Goldings	104	5	59%	14% - 100%
Columbus	97	15	46%	2% - 100%
Nugget	94	14	53%	9% - 100%
Cluster	86	6.5	51%	8% - 100%

Steeping Grains Used In Sweet Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	64	American	Grain	roasted malt	350°L	29	31%	3% - 75%
American - Roasted Barley	54	American	Grain	roasted malt	300°L	33	29%	9% - 100%
United Kingdom - Chocolate	39	United Kingdom	Grain	roasted malt	425°L	34	36%	8% - 85%
Caramel / Crystal 60L	33		Grain	crystal malt	60°L	34	31%	7% - 67%
American - Black Malt	29	American	Grain	roasted malt	500°L	28	22%	7% - 75%
American - Caramel / Crystal 120L	28	American	Grain	crystal malt	120°L	33	30%	7% - 57%
United Kingdom - Roasted Barley	26	United Kingdom	Grain	roasted malt	550°L	29	25%	4% - 100%
United Kingdom - Black Patent	23	United Kingdom	Grain	roasted malt	525°L	27	31%	7% - 100%
American - Caramel / Crystal 80L	22	American	Grain	crystal malt	80°L	33	30%	9% - 75%
Flaked Oats	20		Adjunct	raw	2.2°L	33	18%	4% - 50%

Yeasts Used In Sweet Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	494	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	356	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	85	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Irish Ale 1084	84	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	74	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	73	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - American Ale 1056	67	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	66	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale III 1318	52	Wyeast	Ale	0.1	High	73%	64°F	74°F
Imperial Yeast - A10 Darkness	42	Imperial Yeast	Ale		Medium	71%	62°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	205	Water Agt	Mash	12%	0% - 100%
Irish Moss	128	Fining	Boil	46%	0% - 100%
Whirlfloc	126	Water Agt	Boil	43%	0% - 100%
Calcium Chloride (dihydrate)	124	Water Agt	Mash	10%	0% - 75%
Baking Soda	123	Water Agt	Mash	11%	0% - 100%
Epsom Salt	82	Water Agt	Mash	5%	0% - 50%
Cocao Nibs	76	Flavor	Secondary	30%	0% - 100%
Vanilla Bean	69	Spice	Primary	40%	0% - 100%
Cocoa powder	61	Flavor	Boil	43%	0% - 100%
Lactic acid	61	Water Agt	Mash	49%	0% - 100%

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