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	8308
Almond Joy Stout	11 gal	0.38%	0	1.004	1.001		All Grain	6742
Sierra Nevada Stout Clone	48 L	6.88%	50.64	1.064	1.011		All Grain	6192
Guinness Clone	5.5 gal	5.41%	52.04	1.054	1.012		All Grain	6131
Cardamom Stout	5.5 gal	6.36%	40.29	1.065	1.016		All Grain	5495
Oatmeal Coffee Milk Stout v3	5.3 gal	6.65%	37.5	1.078	1.027		All Grain	5164
parabola clone	5 gal	13.12%	153.54	1.131	1.031		All Grain	5024
Aztec Stout	2 gal	7.21%	86.9	1.072	1.017		All Grain	4339
Chocolate Cherry Stout	21 L	7.05%	36.46	1.072	1.018		extract	3898
Whiskey Barrel Stout	5 gal	6%	0	1.065	1.016		extract	3713

Newest American Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Genbu v2.0	3 gal	6.95%	46.25	1.066	1.013		All Grain	19
Charlie's Stout	5.5 gal	6.34%	45.78	1.061	1.013		All Grain	40
Stout	5.5 gal	9.62%	100.43	1.096	1.023		All Grain	31
BiB partial- low ABV	3.25 gal	3.45%	19.32	1.035	1.009		All Grain	32
2026 02 PerPlassen Imperial Mocha Stout	20 L	8.98%	61.65	1.085	1.017		All Grain	14
자스민 커피 사워 스타우트	19 L	6.9%	49.07	1.062	1.009		All Grain	67
Chocolate Raspberry Stout(Darth Malt)	76 gal	6.55%	26.39	1.065	1.017		All Grain	315
Awesome Recipe	2.5 gal	5.62%	56.96	1.056	1.013		All Grain	71
Awesome Recipe	155 gal	6.53%	27.22	1.070	1.020		extract	80
Chocolate Yank Stout 2025	23 L	4.7%	37.28	1.046	1.010		All Grain	88

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	530	American	Grain	roasted malt	350°L	29	7%	1% - 100%
US - Pale 2-Row	512	US	Grain	base malt	1.8°L	37	67%	7% - 100%
American - Roasted Barley	476	American	Grain	roasted malt	300°L	33	5%	1% - 25%
Flaked Oats	468		Adjunct	raw	2.2°L	33	8%	1% - 26%
United Kingdom - Maris Otter Pale	257	United Kingdom	Grain	base malt	3.75°L	38	62%	4% - 100%
American - Black Malt	212	American	Grain	roasted malt	500°L	28	4%	0% - 69%
American - Caramel / Crystal 120L	211	American	Grain	crystal malt	120°L	33	6%	1% - 31%
Flaked Barley	174		Adjunct	raw	2.2°L	32	8%	2% - 42%
Caramel / Crystal 60L	173		Grain	crystal malt	60°L	34	7%	1% - 46%
Lactose (Milk Sugar)	156		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	271	7	38%	3% - 100%
Fuggles	186	4.5	44%	1% - 100%
Willamette	183	4.5	38%	8% - 100%
Magnum	182	15	48%	6% - 100%
East Kent Goldings	172	5	44%	5% - 100%
Nugget	140	14	44%	6% - 100%
Chinook	139	13	38%	4% - 100%
Centennial	128	10	33%	7% - 100%
Columbus	122	15	46%	3% - 100%
Northern Brewer	107	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	68	American	Grain	roasted malt	350°L	29	27%	5% - 55%
American - Roasted Barley	60	American	Grain	roasted malt	300°L	33	27%	5% - 100%
American - Black Malt	42	American	Grain	roasted malt	500°L	28	24%	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	25		Grain	crystal malt	60°L	34	32%	6% - 71%
United Kingdom - Chocolate	21	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	306	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	228	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	105	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	52	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	122	Water Agt	Mash	15%	0% - 100%
Irish Moss	92	Fining	Boil	61%	0% - 100%
Baking Soda	65	Water Agt	Mash	18%	0% - 100%
Whirlfloc	64	Water Agt	Boil	60%	1% - 100%
Calcium Chloride (dihydrate)	55	Water Agt	Mash	14%	0% - 100%
Epsom Salt	46	Water Agt	Mash	7%	0% - 72%
Lactic acid	43	Water Agt	Mash	68%	0% - 100%
Chalk	34	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (anhydrous)	27	Water Agt	Mash	20%	0% - 100%
Coffee	22	Flavor	Bottling	72%	12% - 100%

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