Stout - American Stout (BJCP 2008)

Top 10 American Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Almond Joy Stout	11 gal	0.38%	0	1.004	1.001		All Grain	5080
easy one gallon stout	1 gal	5.08%	44.35	1.050	1.012		Partial Mash	5072
Sierra Nevada Stout Clone	48 L	6.88%	50.64	1.064	1.011		All Grain	4606
Guinness Clone	5.5 gal	5.41%	52.04	1.054	1.012		All Grain	4409
Cardamom Stout	5.5 gal	6.36%	40.29	1.065	1.016		All Grain	4042
Oatmeal Coffee Milk Stout v3	5.3 gal	6.65%	37.5	1.078	1.027		All Grain	3740
parabola clone	5 gal	13.12%	153.54	1.131	1.031		All Grain	3691
Aztec Stout	2 gal	7.21%	86.9	1.072	1.017		All Grain	3570
Whiskey Barrel Stout	5 gal	6%	0	1.065	1.016		extract	2835
Chocolate Cherry Stout	21 L	7.05%	36.46	1.072	1.018		extract	2552

Newest American Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dragons milk	5.5 gal	8.33%	44.83	1.082	1.019		All Grain	9
Awesome Recipe	2.6 gal	6.29%	44.39	1.060	1.012		All Grain	81
Angels Hand - B2	75 gal	6.77%	46.39	1.088	1.036		extract	77
Awesome Recipe	5.5 gal	8.76%	0	1.089	1.022		BIAB	15
Imperial Stout 1	3.5 gal	7.37%	20.67	1.072	1.016		All Grain	44
Double Chocolate Milk Stout	6 gal	9.06%	42.6	1.094	1.025		All Grain	143
Barry's BBA Imperial Stout	16 gal	15.39%	40.78	1.141	1.024		BIAB	41
Chococolate Coffee Stout	2.245 gal	7.84%	41.59	1.081	1.021		All Grain	31
Hiya Stout 15 GAL	60 L	5.23%	40.79	1.055	1.015		All Grain	36
pee stout beer	10 L	4.98%	52.87	1.042	1.004		All Grain	38

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	500	US	Grain	base malt	1.8°L	37	67%	7% - 100%
American - Chocolate	494	American	Grain	roasted malt	350°L	29	7%	1% - 100%
American - Roasted Barley	448	American	Grain	roasted malt	300°L	33	5%	1% - 25%
Flaked Oats	418		Adjunct	raw	2.2°L	33	8%	1% - 26%
United Kingdom - Maris Otter Pale	237	United Kingdom	Grain	base malt	3.75°L	38	61%	4% - 100%
American - Caramel / Crystal 120L	204	American	Grain	crystal malt	120°L	33	6%	1% - 31%
American - Black Malt	189	American	Grain	roasted malt	500°L	28	4%	0% - 69%
Caramel / Crystal 60L	163		Grain	crystal malt	60°L	34	6%	1% - 46%
Flaked Barley	162		Adjunct	raw	2.2°L	32	8%	2% - 42%
Lactose (Milk Sugar)	133		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	243	7	37%	3% - 100%
Willamette	168	4.5	39%	8% - 100%
Fuggles	166	4.5	44%	1% - 100%
Magnum	162	15	49%	6% - 100%
East Kent Goldings	152	5	44%	5% - 100%
Nugget	126	14	43%	6% - 100%
Chinook	122	13	36%	4% - 100%
Centennial	122	10	34%	7% - 100%
Columbus	110	15	44%	3% - 100%
Northern Brewer	98	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%
United Kingdom - Roasted Barley	25	United Kingdom	Grain	roasted malt	550°L	29	30%	8% - 100%
American - Caramel / Crystal 120L	25	American	Grain	crystal malt	120°L	33	26%	4% - 67%
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	269	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	199	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	99	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	60	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	41	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
White Labs - English Ale Yeast WLP002	26	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
White Labs - San Diego Super Yeast WLP090	18	White Labs	Ale	High	Med-High	79.5%	65°F	68°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	89	Fining	Boil	62%	0% - 100%
Gypsum	88	Water Agt	Mash	16%	0% - 100%
Whirlfloc	56	Fining	Boil	59%	1% - 100%
Baking Soda	53	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	43	Water Agt	Mash	16%	0% - 100%
Lactic acid	32	Water Agt	Mash	61%	0% - 100%
Epsom Salt	29	Water Agt	Mash	8%	0% - 72%
Chalk	25	Water Agt	Mash	15%	0% - 100%
Coffee	17	Flavor	Bottling	69%	12% - 100%
Calcium Chloride (dihydrate)	14	Water Agt	Mash	16%	0% - 59%

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