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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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