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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 7787
Almond Joy Stout
11 gal 0.38% 0 1.004 1.001
All Grain 6587
Sierra Nevada Stout Clone
48 L 6.88% 50.64 1.064 1.011
All Grain 5956
Guinness Clone
5.5 gal 5.41% 52.04 1.054 1.012
All Grain 5783
Cardamom Stout
5.5 gal 6.36% 40.29 1.065 1.016
All Grain 5200
parabola clone
5 gal 13.12% 153.54 1.131 1.031
All Grain 4865
Oatmeal Coffee Milk Stout v3
5.3 gal 6.65% 37.5 1.078 1.027
All Grain 4827
Aztec Stout
2 gal 7.21% 86.9 1.072 1.017
All Grain 4199
Chocolate Cherry Stout
21 L 7.05% 36.46 1.072 1.018
extract 3657
Whiskey Barrel Stout
5 gal 6% 0 1.065 1.016
extract 3491

Newest American Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
#5 All Grain Stout
20 L 7.5% 49.76 1.071 1.014
All Grain 18
Lines Stout
5.5 gal 5.36% 44.59 1.050 1.010
All Grain 21
Sharika's Birthday Stout
23 L 6.16% 57.88 1.062 1.015
All Grain 40
All out Brunch Stout
5 gal 7.42% 70.52 1.080 1.023
BIAB 53
Cali Mountain Stout
5 gal 6.75% 66.94 1.069 1.017
Partial Mash 70
stout#2
20 L 6.65% 32 1.063 1.013
BIAB 46
GF stout
5.5 gal 6.15% 30.58 1.055 1.008
extract 114
Awesome Recipe
12 L 6.27% 13.84 1.059 1.011
extract 58
christmas stout
22 L 0.46% 0 1.005 1.001
All Grain 61
Breakfast Stout #7 Dario Blend
11 gal 4.25% 80.89 1.072 1.040
All Grain 100

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 528 American Grain roasted malt 350°L
29 7% 1% - 100%
US - Pale 2-Row 513 US Grain base malt 1.8°L
37 67% 7% - 100%
American - Roasted Barley 473 American Grain roasted malt 300°L
33 5% 1% - 25%
Flaked Oats 466 Adjunct raw 2.2°L
33 8% 1% - 26%
United Kingdom - Maris Otter Pale 254 United Kingdom Grain base malt 3.75°L
38 62% 4% - 100%
American - Black Malt 211 American Grain roasted malt 500°L
28 4% 0% - 69%
American - Caramel / Crystal 120L 209 American Grain crystal malt 120°L
33 6% 1% - 31%
Caramel / Crystal 60L 175 Grain crystal malt 60°L
34 7% 1% - 46%
Flaked Barley 172 Adjunct raw 2.2°L
32 8% 2% - 42%
Lactose (Milk Sugar) 155 Sugar sugar 1°L
41 7% 0% - 100%

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

Name Recipes Average AA Avg. Usage Usage Range
Cascade 269 7 38% 3% - 100%
Fuggles 183 4.5 44% 1% - 100%
Magnum 180 15 48% 6% - 100%
Willamette 179 4.5 38% 8% - 100%
East Kent Goldings 170 5 45% 5% - 100%
Nugget 138 14 44% 6% - 100%
Chinook 137 13 38% 4% - 100%
Centennial 128 10 34% 7% - 100%
Columbus 121 15 45% 3% - 100%
Northern Brewer 106 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 67 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 41 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-05 303 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 226 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 104 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 65 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - Irish Ale 1084 63 Wyeast Ale 0.1 Medium 73% 62°F 72°F
Danstar - Nottingham Ale Yeast 51 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Irish Ale Yeast WLP004 46 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
Imperial Yeast - A10 Darkness 23 Imperial Yeast Ale Medium 71% 62°F 72°F
White Labs - London Ale Yeast WLP013 21 White Labs Ale Medium Medium 71% 66°F 71°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 117 Water Agt Mash 16% 0% - 100%
Irish Moss 92 Fining Boil 61% 0% - 100%
Baking Soda 64 Water Agt Mash 17% 0% - 100%
Whirlfloc 63 Water Agt Boil 61% 1% - 100%
Calcium Chloride (dihydrate) 52 Water Agt Mash 14% 0% - 100%
Epsom Salt 43 Water Agt Mash 7% 0% - 72%
Lactic acid 40 Water Agt Mash 68% 0% - 100%
Chalk 33 Water Agt Mash 19% 0% - 100%
Calcium Chloride (anhydrous) 26 Water Agt Mash 21% 0% - 100%
Cocao Nibs 21 Flavor Primary 53% 0% - 100%

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