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	8828
Almond Joy Stout	11 gal	0.38%	0	1.004	1.001		All Grain	6941
Sierra Nevada Stout Clone	48 L	6.88%	50.64	1.064	1.011		All Grain	6368
Guinness Clone	5.5 gal	5.41%	52.04	1.054	1.012		All Grain	6333
Cardamom Stout	5.5 gal	6.36%	40.29	1.065	1.016		All Grain	5747
Oatmeal Coffee Milk Stout v3	5.3 gal	6.65%	37.5	1.078	1.027		All Grain	5404
parabola clone	5 gal	13.12%	153.54	1.131	1.031		All Grain	5272
Aztec Stout	2 gal	7.21%	86.9	1.072	1.017		All Grain	4493
Chocolate Cherry Stout	21 L	7.05%	36.46	1.072	1.018		extract	4082
Whiskey Barrel Stout	5 gal	6%	0	1.065	1.016		extract	3841

Newest American Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Grits & Grind	10 gal	6.84%	68.01	1.074	1.022		Partial Mash	35
You Want It Darker	5 gal	6.65%	38.19	1.063	1.013		BIAB	42
Give Me A Break, Kit-Kat Stout	38 gal	7.9171%	0	1.080	1.020		All Grain	0
Awesome Recipe	248 gal	6.26%	55.92	1.064	1.016		All Grain	49
Kviekish The Freakish: McKenzie River Log Jam Dark Ale	5.25 gal	6.32%	28.72	1.058	1.010		extract	106
Awesome Recipe	40 L	5.57%	37.93	1.057	1.014		All Grain	59
STOUT 12 JUNIO 26	500 L	6.01%	44.5	1.064	1.018		All Grain	137
Tropical Stout	6.1 gal	5.39%	51.12	1.051	1.010		All Grain	107
Sabro-Toothed Wolf	23 L	7.4%	76.98	1.071	1.015		All Grain	392
Awesome Recipe	54 gal	6.5%	0	1.066	1.016		extract	96

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	533	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	481	American	Grain	roasted malt	300°L	33	5%	1% - 25%
Flaked Oats	470		Adjunct	raw	2.2°L	33	8%	1% - 26%
United Kingdom - Maris Otter Pale	262	United Kingdom	Grain	base malt	3.75°L	38	62%	4% - 100%
American - Black Malt	213	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	178		Adjunct	raw	2.2°L	32	8%	2% - 42%
Caramel / Crystal 60L	176		Grain	crystal malt	60°L	34	7%	1% - 46%
Lactose (Milk Sugar)	157		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	273	7	37%	3% - 100%
Fuggles	187	4.5	44%	1% - 100%
Willamette	185	4.5	39%	8% - 100%
Magnum	183	15	48%	6% - 100%
East Kent Goldings	172	5	44%	5% - 100%
Nugget	142	14	44%	6% - 100%
Chinook	140	13	38%	4% - 100%
Centennial	132	10	33%	7% - 100%
Columbus	124	15	46%	3% - 100%
Northern Brewer	108	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	311	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	123	Water Agt	Mash	15%	0% - 100%
Irish Moss	93	Fining	Boil	60%	0% - 100%
Whirlfloc	66	Water Agt	Boil	59%	1% - 100%
Baking Soda	66	Water Agt	Mash	19%	0% - 100%
Calcium Chloride (dihydrate)	55	Water Agt	Mash	14%	0% - 100%
Epsom Salt	48	Water Agt	Mash	7%	0% - 72%
Lactic acid	44	Water Agt	Mash	68%	0% - 100%
Chalk	34	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (anhydrous)	28	Water Agt	Mash	21%	0% - 100%
Coffee	23	Flavor	Mash	71%	12% - 100%

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