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% |