Stout - Sweet Stout (BJCP 2008)

Top 10 Sweet Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Base Stout	30 L	5.74%	12.07	1.060	1.017		All Grain	12798
Coconut Chocolate Oatmeal Stout	5.5 gal	5.13%	28.2	1.064	1.025		All Grain	8960
Extra Chocolate Stout_24.12.11	19 L	6.66%	35.41	1.072	1.021		All Grain	7389
Cinnamon Bun Stout	6.5 gal	7.52%	14.87	1.082	1.025		All Grain	6861
chocolate peanut butter stout	5.5 gal	4.74%	18.05	1.050	1.014		All Grain	6582
Date Stout	5.5 gal	5.52%	34.39	1.059	1.017		All Grain	4557
Pumpkin Spice Latte Stout	5 gal	5.92%	35.68	1.067	1.022		All Grain	4460
Marzipan Chocolate Stout #1	1 gal	5.02%	28.39	1.048	1.010		BIAB	4417
#12 Gelfling Essence Stout	5.75 gal	4.94%	44.91	1.050	1.013		Partial Mash	3760
Cappuccino Stout	5 gal	6.23%	16.03	1.069	1.022		All Grain	3588

Newest Sweet Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Figgy Pudding Solstice Stout	12.5 gal	6.23%	24.32	1.059	1.013		All Grain	23
Milk Stout	5 gal	5.24%	27.18	1.052	1.012		BIAB	36
Sweet Stout (Banana Split)	5.5 gal	6.02%	14.03	1.064	1.019		BIAB	33
Pastry Stout	5.5 gal	7.34%	37.69	1.084	1.028		All Grain	37
White Russian Milk Stout	3 gal	5.75%	22.82	1.058	1.015		BIAB	37
CHRISTMAS STOUT	22 L	5.58%	20.91	1.066	1.023		All Grain	28
Xmas Choccy Milk Stout	20 L	5.28%	35.04	1.049	1.009		All Grain	79
Eggnog Milk Stout	5.5 gal	5.86%	21.61	1.071	1.026		BIAB	35
Milk Stout	10 L	7.66%	30.46	1.078	1.019		All Grain	32
All humans are vermin in the eyes of Morbo Stout	30 L	5.58%	24.72	1.056	1.014		All Grain	32

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Lactose (Milk Sugar)	1,368		Sugar	sugar	1°L	41	7%	0% - 100%
Flaked Oats	936		Adjunct	raw	2.2°L	33	8%	0% - 36%
American - Chocolate	645	American	Grain	roasted malt	350°L	29	7%	0% - 100%
United Kingdom - Maris Otter Pale	600	United Kingdom	Grain	base malt	3.75°L	38	62%	2% - 100%
American - Roasted Barley	596	American	Grain	roasted malt	300°L	33	6%	1% - 82%
US - Pale 2-Row	541	US	Grain	base malt	1.8°L	37	62%	6% - 100%
Flaked Barley	385		Adjunct	raw	2.2°L	32	7%	1% - 50%
Caramel / Crystal 60L	382		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	278	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	495	5	55%	8% - 100%
Fuggles	428	4.5	53%	4% - 100%
Magnum	343	15	56%	0% - 100%
Willamette	218	4.5	53%	10% - 100%
Cascade	164	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	90	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	38	United Kingdom	Grain	roasted malt	425°L	34	34%	8% - 75%
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	21	American	Grain	crystal malt	80°L	33	31%	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	483	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	351	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	84	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - California Ale Yeast WLP001	84	White Labs	Ale	High	Medium	76.5%	68°F	73°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	51	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	196	Water Agt	Mash	13%	0% - 100%
Irish Moss	128	Fining	Boil	46%	0% - 100%
Whirlfloc	125	Fining	Boil	43%	0% - 100%
Calcium Chloride (dihydrate)	119	Water Agt	Mash	10%	0% - 75%
Baking Soda	117	Water Agt	Mash	11%	0% - 100%
Epsom Salt	77	Water Agt	Mash	5%	0% - 50%
Cocao Nibs	68	Flavor	Mash	27%	0% - 100%
Vanilla Bean	67	Spice	Primary	41%	0% - 100%
Cocoa powder	60	Flavor	Boil	44%	0% - 100%
Lactic acid	58	Water Agt	Mash	49%	0% - 100%

Photos