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	12367
Coconut Chocolate Oatmeal Stout	5.5 gal	5.13%	28.2	1.064	1.025		All Grain	8623
Extra Chocolate Stout_24.12.11	19 L	6.66%	35.41	1.072	1.021		All Grain	7087
Cinnamon Bun Stout	6.5 gal	7.52%	14.87	1.082	1.025		All Grain	6506
chocolate peanut butter stout	5.5 gal	4.74%	18.05	1.050	1.014		All Grain	6312
Marzipan Chocolate Stout #1	1 gal	5.02%	28.39	1.048	1.010		BIAB	4273
Pumpkin Spice Latte Stout	5 gal	5.92%	35.68	1.067	1.022		All Grain	4155
Date Stout	5.5 gal	5.52%	34.39	1.059	1.017		All Grain	4109
#12 Gelfling Essence Stout	5.75 gal	4.94%	44.91	1.050	1.013		Partial Mash	3563
Cappuccino Stout	5 gal	6.23%	16.03	1.069	1.022		All Grain	3216

Newest Sweet Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	20.8 L	8.63%	18.41	1.088	1.022		All Grain	2
stout	17 L	7.44%	29.98	1.069	1.012		All Grain	20
Milktart Stout	6 L	5.97%	20.08	1.066	1.021		All Grain	19
Boere Koffie - Stout	6 L	5.63%	35.17	1.059	1.016		All Grain	34
Choco Stout	1 gal	5.8%	24.43	1.059	1.015		extract	25
Sweet Summer Stout	5.5 gal	6.28%	53	1.064	1.016		BIAB	16
stouty mcstout face	20.8 L	6.63%	46.33	1.072	1.022		Partial Mash	21
Sticky Toffy Stout	5.5 gal	7.99%	30.16	1.080	1.020		All Grain	64
Hazelnut Vanilla Stout	5.5 gal	5.16%	31.48	1.059	1.020		All Grain	29
Milk'O Stout	5.5 gal	5.17%	0	1.054	1.015		All Grain	33

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Lactose (Milk Sugar)	1,324		Sugar	sugar	1°L	41	7%	0% - 100%
Flaked Oats	878		Adjunct	raw	2.2°L	33	8%	0% - 36%
American - Chocolate	624	American	Grain	roasted malt	350°L	29	7%	0% - 100%
United Kingdom - Maris Otter Pale	578	United Kingdom	Grain	base malt	3.75°L	38	62%	2% - 100%
American - Roasted Barley	576	American	Grain	roasted malt	300°L	33	6%	1% - 82%
US - Pale 2-Row	533	US	Grain	base malt	1.8°L	37	62%	6% - 100%
Caramel / Crystal 60L	372		Grain	crystal malt	60°L	34	7%	2% - 100%
Flaked Barley	371		Adjunct	raw	2.2°L	32	7%	1% - 50%
United Kingdom - Chocolate	310	United Kingdom	Grain	roasted malt	425°L	34	7%	1% - 23%
United Kingdom - Roasted Barley	268	United Kingdom	Grain	roasted malt	550°L	29	6%	1% - 83%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	474	5	55%	8% - 100%
Fuggles	417	4.5	53%	4% - 100%
Magnum	331	15	56%	0% - 100%
Willamette	214	4.5	53%	10% - 100%
Cascade	160	7	49%	8% - 100%
Northern Brewer	128	7.8	58%	10% - 100%
Kent Goldings	101	5	59%	14% - 100%
Columbus	96	15	46%	2% - 100%
Nugget	87	14	54%	9% - 100%
Cluster	85	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	456	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	342	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	82	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - California Ale Yeast WLP001	82	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Danstar - Nottingham Ale Yeast	73	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - Irish Ale Yeast WLP004	73	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Wyeast - American Ale 1056	66	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	63	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale III 1318	50	Wyeast	Ale	0.1	High	73%	64°F	74°F
Imperial Yeast - A10 Darkness	41	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	186	Water Agt	Mash	13%	0% - 100%
Irish Moss	128	Water Agt	Boil	44%	0% - 100%
Whirlfloc	118	Other	Boil	43%	0% - 100%
Calcium Chloride (dihydrate)	111	Water Agt	Mash	10%	0% - 75%
Baking Soda	108	Water Agt	Mash	11%	0% - 100%
Epsom Salt	76	Water Agt	Mash	5%	0% - 50%
Vanilla Bean	61	Spice	Secondary	43%	0% - 100%
Cocao Nibs	59	Flavor	Secondary	29%	0% - 100%
Lactic acid	53	Water Agt	Mash	52%	0% - 100%
Cocoa powder	53	Flavor	Boil	42%	0% - 100%

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