Stout - American Stout (BJCP 2008) - Beer Recipes | Brewer's Friend
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Stout - American Stout (BJCP 2008)




Top 10 American Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
easy one gallon stout
1 gal 5.08% 44.35 1.050 1.012
Partial Mash 6335
Almond Joy Stout
11 gal 0.38% 0 1.004 1.001
All Grain 5772
Sierra Nevada Stout Clone
48 L 6.88% 50.64 1.064 1.011
All Grain 5208
Guinness Clone
5.5 gal 5.41% 52.04 1.054 1.012
All Grain 5060
Cardamom Stout
5.5 gal 6.36% 40.29 1.065 1.016
All Grain 4441
Oatmeal Coffee Milk Stout v3
5.3 gal 6.65% 37.5 1.078 1.027
All Grain 4209
parabola clone
5 gal 13.12% 153.54 1.131 1.031
All Grain 4206
Aztec Stout
2 gal 7.21% 86.9 1.072 1.017
All Grain 3897
Whiskey Barrel Stout
5 gal 6% 0 1.065 1.016
extract 3075
Chocolate Cherry Stout
21 L 7.05% 36.46 1.072 1.018
extract 2935

Newest American Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Phil Stout
172 gal 6.51% 44.4 1.066 1.017
All Grain 14
Phil Stout
172 gal 5.74% 0 1.058 1.015
All Grain 9
Awesome Recipe
105 gal 7.94% 0 1.075 1.014
All Grain 26
Choko Biscuit Stout
5 gal 5.15% 0 1.048 1.008
All Grain 41
Awesome Recipe
30 L 6.38% 0 1.068 1.019
All Grain 30
White Stout 90 G
90 gal 7.16% 0.43 1.073 1.018
All Grain 60
Awesome Recipe
2.5 gal 7.87% 0 1.076 1.016
All Grain 49
Oatmeal Stout-MoreBeer
5.5 gal 5.2% 52.37 1.057 1.018
BIAB 48
Awesome Recipe
5 gal 5.88% 69.12 1.062 1.017
All Grain 71
Chocolate Stout
5 gal 4.84% 0 1.059 1.022
All Grain 107

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 512 American Grain roasted malt 350°L
29 7% 1% - 100%
US - Pale 2-Row 508 US Grain base malt 1.8°L
37 67% 7% - 100%
American - Roasted Barley 466 American Grain roasted malt 300°L
33 5% 0% - 25%
Flaked Oats 439 Adjunct raw 2.2°L
33 8% 1% - 26%
United Kingdom - Maris Otter Pale 248 United Kingdom Grain base malt 3.75°L
38 62% 4% - 100%
American - Caramel / Crystal 120L 203 American Grain crystal malt 120°L
33 6% 1% - 31%
American - Black Malt 200 American Grain roasted malt 500°L
28 5% 0% - 69%
Flaked Barley 170 Adjunct raw 2.2°L
32 8% 2% - 42%
Caramel / Crystal 60L 170 Grain crystal malt 60°L
34 7% 1% - 46%
Lactose (Milk Sugar) 141 Sugar sugar 1°L
41 7% 2% - 100%

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

Name Recipes Average AA Avg. Usage Usage Range
Cascade 256 7 37% 3% - 100%
Magnum 176 15 49% 6% - 100%
Fuggles 175 4.5 44% 1% - 100%
Willamette 173 4.5 39% 8% - 100%
East Kent Goldings 164 5 44% 5% - 100%
Nugget 133 14 44% 6% - 100%
Chinook 132 13 37% 4% - 100%
Centennial 125 10 34% 7% - 100%
Columbus 114 15 45% 3% - 100%
Northern Brewer 102 7.8 46% 7% - 100%

Steeping Grains Used In American 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 28% 5% - 55%
American - Roasted Barley 60 American Grain roasted malt 300°L
33 27% 5% - 100%
American - Black Malt 39 American Grain roasted malt 500°L
28 23% 5% - 100%
American - Caramel / Crystal 120L 26 American Grain crystal malt 120°L
33 29% 4% - 100%
United Kingdom - Roasted Barley 25 United Kingdom Grain roasted malt 550°L
29 30% 8% - 100%
Caramel / Crystal 60L 24 Grain crystal malt 60°L
34 32% 6% - 71%
United Kingdom - Chocolate 20 United Kingdom Grain roasted malt 425°L
34 31% 11% - 80%
Flaked Oats 18 Adjunct raw 2.2°L
33 24% 9% - 50%
American - Dark Chocolate 17 American Grain roasted malt 420°L
29 30% 8% - 50%
United Kingdom - Black Patent 13 United Kingdom Grain roasted malt 525°L
27 21% 8% - 47%

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

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 289 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 213 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 100 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 64 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - Irish Ale 1084 61 Wyeast Ale 0.1 Medium 73% 62°F 72°F
Danstar - Nottingham Ale Yeast 50 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Irish Ale Yeast WLP004 45 White Labs Ale Med-High Med-High 71.5% 65°F 68°F
White Labs - English Ale Yeast WLP002 29 White Labs Ale Medium Very High 66.5% 65°F 68°F
White Labs - London Ale Yeast WLP013 21 White Labs Ale Medium Medium 71% 66°F 71°F
Imperial Yeast - A10 Darkness 19 Imperial Yeast Ale Medium 71% 62°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 96 Water Agt Mash 14% 0% - 100%
Irish Moss 90 Fining Boil 62% 0% - 100%
Whirlfloc 59 Water Agt Boil 60% 1% - 100%
Baking Soda 55 Water Agt Mash 17% 0% - 100%
Calcium Chloride (dihydrate) 45 Water Agt Mash 14% 0% - 100%
Lactic acid 37 Water Agt Mash 67% 0% - 100%
Epsom Salt 35 Water Agt Mash 7% 0% - 72%
Chalk 30 Water Agt Mash 17% 0% - 100%
Coffee 18 Flavor Kegging 71% 12% - 100%
Calcium Chloride (anhydrous) 17 Water Agt Mash 24% 0% - 100%

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