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	6727
Almond Joy Stout	11 gal	0.38%	0	1.004	1.001		All Grain	6226
Sierra Nevada Stout Clone	48 L	6.88%	50.64	1.064	1.011		All Grain	5386
Guinness Clone	5.5 gal	5.41%	52.04	1.054	1.012		All Grain	5278
Cardamom Stout	5.5 gal	6.36%	40.29	1.065	1.016		All Grain	4667
parabola clone	5 gal	13.12%	153.54	1.131	1.031		All Grain	4400
Oatmeal Coffee Milk Stout v3	5.3 gal	6.65%	37.5	1.078	1.027		All Grain	4373
Aztec Stout	2 gal	7.21%	86.9	1.072	1.017		All Grain	3990
Whiskey Barrel Stout	5 gal	6%	0	1.065	1.016		extract	3165
Chocolate Cherry Stout	21 L	7.05%	36.46	1.072	1.018		extract	3128

Newest American Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Bond	372 gal	12.92%	0	1.122	1.023		All Grain	13
The Dark Experiment	56 L	5.3%	63.15	1.058	1.017		All Grain	26
Slapped Zebra	25 L	6.08%	39.53	1.056	1.010		All Grain	46
Chocolate Cherry Stout	5.5 gal	5.19%	41	1.050	1.011		All Grain	21
Awesome Recipe	18.9 L	5.27%	35.08	1.053	1.013		All Grain	30
Small Group Oreo Stout	1 gal	4.97%	80.79	1.047	1.009		BIAB	86
Scruffy Porter	5.5 gal	6.19%	54.19	1.057	1.010		All Grain	63
Cole 1	3 gal	6.84%	31.53	1.072	1.020		BIAB	88
Picobrew Orange Chocolate Stout	1 gal	7.75%	22.4	1.072	1.013		extract	53
Summer Stout Unnamed	35 gal	5.92%	60.92	1.060	1.015		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	520	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	470	American	Grain	roasted malt	300°L	33	5%	0% - 25%
Flaked Oats	450		Adjunct	raw	2.2°L	33	8%	1% - 26%
United Kingdom - Maris Otter Pale	247	United Kingdom	Grain	base malt	3.75°L	38	62%	4% - 100%
American - Caramel / Crystal 120L	206	American	Grain	crystal malt	120°L	33	6%	1% - 31%
American - Black Malt	205	American	Grain	roasted malt	500°L	28	5%	0% - 69%
Caramel / Crystal 60L	174		Grain	crystal malt	60°L	34	7%	1% - 46%
Flaked Barley	170		Adjunct	raw	2.2°L	32	8%	2% - 42%
Lactose (Milk Sugar)	144		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	263	7	37%	3% - 100%
Magnum	180	15	49%	6% - 100%
Fuggles	179	4.5	44%	1% - 100%
Willamette	175	4.5	39%	8% - 100%
East Kent Goldings	167	5	44%	5% - 100%
Nugget	135	14	44%	6% - 100%
Chinook	134	13	38%	4% - 100%
Centennial	125	10	34%	7% - 100%
Columbus	118	15	45%	3% - 100%
Northern Brewer	104	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	65	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	40	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	293	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	218	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	102	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	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	22	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	100	Water Agt	Mash	15%	0% - 100%
Irish Moss	90	Fining	Boil	62%	0% - 100%
Whirlfloc	59	Water Agt	Boil	61%	1% - 100%
Baking Soda	56	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	46	Water Agt	Mash	14%	0% - 100%
Lactic acid	39	Water Agt	Mash	67%	0% - 100%
Epsom Salt	39	Water Agt	Mash	7%	0% - 72%
Chalk	31	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (anhydrous)	20	Water Agt	Mash	24%	0% - 100%
Cocao Nibs	20	Flavor	Secondary	51%	0% - 100%

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