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	9226
Extra Chocolate Stout_24.12.11	19 L	6.66%	35.41	1.072	1.021		All Grain	7616
Cinnamon Bun Stout	6.5 gal	7.52%	14.87	1.082	1.025		All Grain	7096
chocolate peanut butter stout	5.5 gal	4.74%	18.05	1.050	1.014		All Grain	6785
Date Stout	5.5 gal	5.52%	34.39	1.059	1.017		All Grain	4940
Pumpkin Spice Latte Stout	5 gal	5.92%	35.68	1.067	1.022		All Grain	4620
Marzipan Chocolate Stout #1	1 gal	5.02%	28.39	1.048	1.010		BIAB	4509
#12 Gelfling Essence Stout	5.75 gal	4.94%	44.91	1.050	1.013		Partial Mash	3870
Cappuccino Stout	5 gal	6.23%	16.03	1.069	1.022		All Grain	3799
Gunner's Step-Daughter	3.5 gal	5.33%	32.98	1.061	1.023		BIAB	3694

Newest Sweet Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	800 L	5.11%	15.29	1.050	1.011		All Grain	7
Patagonian Stout	200 L	6.46%	0	1.066	1.016		All Grain	13
STOUT CON FRAMBUEZA	110 L	5.88%	22.34	1.068	1.023		All Grain	17
Orange chocolate stout	12 L	8.11%	23.94	1.082	1.021		BIAB	13
K's Cherry Chocolate Milk Stout	7 gal	4.97%	31.85	1.050	1.013		BIAB	34
loco choco	5.5 gal	4.95%	42.43	1.050	1.013		All Grain	22
The Black Flag	9 L	6.14%	29.72	1.074	1.027		All Grain	64
chocana	600 L	8.9%	7.53	1.090	1.023		All Grain	27
Salted caramel Milk Chocolate Stout	10 L	5.53%	27.24	1.066	1.024		All Grain	89
oat version	14 L	6.13%	50.41	1.070	1.023		All Grain	39

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Lactose (Milk Sugar)	1,392		Sugar	sugar	1°L	41	7%	0% - 100%
Flaked Oats	957		Adjunct	raw	2.2°L	33	8%	0% - 36%
American - Chocolate	655	American	Grain	roasted malt	350°L	29	7%	0% - 100%
United Kingdom - Maris Otter Pale	608	United Kingdom	Grain	base malt	3.75°L	38	62%	2% - 100%
American - Roasted Barley	604	American	Grain	roasted malt	300°L	33	6%	1% - 82%
US - Pale 2-Row	544	US	Grain	base malt	1.8°L	37	62%	6% - 100%
Flaked Barley	395		Adjunct	raw	2.2°L	32	7%	1% - 50%
Caramel / Crystal 60L	387		Grain	crystal malt	60°L	34	7%	2% - 100%
United Kingdom - Chocolate	320	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	500	5	55%	8% - 100%
Fuggles	436	4.5	53%	4% - 100%
Magnum	348	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	13.4	46%	2% - 100%
Nugget	95	14	53%	9% - 100%
Chinook	86	13	51%	7% - 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	63	American	Grain	roasted malt	350°L	29	31%	3% - 75%
American - Roasted Barley	53	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	498	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	354	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	86	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	206	Water Agt	Mash	12%	0% - 100%
Irish Moss	128	Water Agt	Boil	46%	0% - 100%
Whirlfloc	126	Fining	Boil	43%	0% - 100%
Calcium Chloride (dihydrate)	125	Water Agt	Mash	10%	0% - 75%
Baking Soda	124	Water Agt	Mash	11%	0% - 100%
Epsom Salt	83	Water Agt	Mash	5%	0% - 50%
Cocao Nibs	77	Flavor	Mash	30%	0% - 100%
Vanilla Bean	72	Flavor	Secondary	39%	0% - 100%
Lactic acid	62	Water Agt	Mash	50%	0% - 100%
Cocoa powder	61	Flavor	Boil	43%	0% - 100%

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