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	12958
Coconut Chocolate Oatmeal Stout	5.5 gal	5.13%	28.2	1.064	1.025		All Grain	9053
Extra Chocolate Stout_24.12.11	19 L	6.66%	35.41	1.072	1.021		All Grain	7497
Cinnamon Bun Stout	6.5 gal	7.52%	14.87	1.082	1.025		All Grain	6966
chocolate peanut butter stout	5.5 gal	4.74%	18.05	1.050	1.014		All Grain	6672
Date Stout	5.5 gal	5.52%	34.39	1.059	1.017		All Grain	4726
Pumpkin Spice Latte Stout	5 gal	5.92%	35.68	1.067	1.022		All Grain	4521
Marzipan Chocolate Stout #1	1 gal	5.02%	28.39	1.048	1.010		BIAB	4466
#12 Gelfling Essence Stout	5.75 gal	4.94%	44.91	1.050	1.013		Partial Mash	3811
Cappuccino Stout	5 gal	6.23%	16.03	1.069	1.022		All Grain	3698

Newest Sweet Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Black Magic	28 L	5.48%	32.11	1.058	1.017		All Grain	6
Peanut Butter Chocolate Stout	5.5 gal	5.05%	23.39	1.060	1.021		BIAB	20
Mr. Wonka, We've Lost an Oompa Loompa	5.5 gal	5.38%	31.38	1.056	1.015		extract	49
Awesome Recipe	22 L	4.22%	72.99	1.055	1.023		All Grain	25
Milk Stout	5 gal	6.49%	27.88	1.068	1.018		BIAB	32
Simply Sweet Stout	23 L	4.07%	32.21	1.039	1.008		All Grain	86
Awesome Recipe	23 L	5.96%	40.97	1.064	1.019		All Grain	19
Milk stout	21 L	6.27%	18.81	1.059	1.011		All Grain	46
Andy142 Daves Bread Sweet Stout (Murphy clone)	20 gal	9.24%	20.6	1.087	1.016		All Grain	43
Cherry Stout Exp1	22 L	6.04%	18.12	1.061	1.015		All Grain	44

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Lactose (Milk Sugar)	1,380		Sugar	sugar	1°L	41	7%	0% - 100%
Flaked Oats	943		Adjunct	raw	2.2°L	33	8%	0% - 36%
American - Chocolate	653	American	Grain	roasted malt	350°L	29	7%	0% - 100%
United Kingdom - Maris Otter Pale	605	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	542	US	Grain	base malt	1.8°L	37	62%	6% - 100%
Flaked Barley	392		Adjunct	raw	2.2°L	32	7%	1% - 50%
Caramel / Crystal 60L	384		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	281	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	497	5	55%	8% - 100%
Fuggles	432	4.5	53%	4% - 100%
Magnum	346	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	93	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	491	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	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	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	203	Water Agt	Mash	12%	0% - 100%
Irish Moss	128	Fining	Boil	46%	0% - 100%
Whirlfloc	126	Fining	Boil	43%	0% - 100%
Calcium Chloride (dihydrate)	124	Water Agt	Mash	10%	0% - 75%
Baking Soda	121	Water Agt	Mash	11%	0% - 100%
Epsom Salt	79	Water Agt	Mash	5%	0% - 50%
Cocao Nibs	73	Flavor	Whirlpool	28%	0% - 100%
Vanilla Bean	69	Spice	Secondary	40%	0% - 100%
Lactic acid	61	Water Agt	Sparge	49%	0% - 100%
Cocoa powder	60	Flavor	Boil	44%	0% - 100%

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