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% |