American Porter and Stout - American Stout
BJCP Style GuideTop 10 American Stout Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Super Simple Stout |
5.5 gal | 5.37% | 41.41 | 1.056 | 1.015 | All Grain | 6578 | |
| Eggnog Milk Stout |
3 gal | 5.55% | 55.51 | 1.060 | 1.018 | All Grain | 4639 | |
| Allagash Black Clone |
5.5 gal | 6.07% | 38.9 | 1.057 | 1.011 | All Grain | 2882 | |
| #21 - BIAB Cherry Stout |
3.7 gal | 6.3% | 29.11 | 1.066 | 1.018 | BIAB | 2732 | |
| Milk Stout |
11 gal | 5.96% | 25.57 | 1.066 | 1.021 | All Grain | 2714 | |
| Cinnamon Coffee Stout |
5.5 gal | 6.47% | 62.67 | 1.066 | 1.016 | All Grain | 2700 | |
| Colossus of Clout |
5.5 gal | 12.05% | 110.22 | 1.131 | 1.039 | All Grain | 2608 | |
| Girls Just Want to have Flan |
250 gal | 8.5% | 25.93 | 1.094 | 1.029 | All Grain | 2581 | |
| Sierra Nevada Stout Clone |
6 gal | 6.76% | 55.72 | 1.064 | 1.012 | All Grain | 2443 | |
| Bells Kalamazoo Stout |
5.5 gal | 7.32% | 57.71 | 1.069 | 1.013 | BIAB | 2292 |
Newest American Stout Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Stilly Stout 2 |
6 gal | 5.9% | 52.99 | 1.060 | 1.015 | BIAB | 4 | |
| Awesome Recipe |
20.8 L | 7.65% | 47.54 | 1.068 | 1.010 | All Grain | 4 | |
| Flagship Nerites (Oyster Stout) |
620 L | 4.77% | 27 | 1.045 | 1.009 | All Grain | 5 | |
| American Stout |
19.5 L | 8.17% | 61.69 | 1.077 | 1.015 | All Grain | 11 | |
| Breakfast Stout |
5.75 gal | 9.02% | 56.96 | 1.085 | 1.016 | BIAB | 11 | |
| Mourning Coffee Stout |
3 gal | 5.08% | 34.53 | 1.053 | 1.014 | All Grain | 15 | |
| Experimental Musseli Breakfast Stout |
5.5 gal | 6.55% | 46.33 | 1.067 | 1.017 | All Grain | 18 | |
| Awesome Recipe |
20 L | 5.81% | 37.92 | 1.055 | 1.010 | All Grain | 3 | |
| Full Boil NB Blue Collar Coffee Stout |
5 gal | 6.02% | 37.64 | 1.066 | 1.021 | extract | 25 | |
| Mexican Hot Chocolate Stout |
5.5 gal | 7.11% | 65.77 | 1.069 | 1.015 | All Grain | 19 |
Fermentables Used In American Stout Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Oats | 586 | Adjunct | raw |
2.2°L
|
33 | 9% | 2% - 33% | |
| American - Chocolate | 547 | American | Grain | roasted malt |
350°L
|
29 | 6% | 0% - 100% |
| Pale 2-Row | 512 | Grain | base malt |
1.8°L
|
37 | 63% | 2% - 92% | |
| American - Roasted Barley | 500 | American | Grain | roasted malt |
300°L
|
33 | 5% | 0% - 38% |
| Lactose (Milk Sugar) | 308 | Sugar | sugar |
1°L
|
41 | 7% | 1% - 100% | |
| United Kingdom - Maris Otter Pale | 300 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 62% | 8% - 94% |
| American - Caramel / Crystal 60L | 220 | American | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 33% |
| Flaked Barley | 217 | Adjunct | raw |
2.2°L
|
32 | 7% | 2% - 28% | |
| American - Caramel / Crystal 120L | 187 | American | Grain | crystal malt |
120°L
|
33 | 6% | 1% - 33% |
| United Kingdom - Roasted Barley | 167 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 5% | 1% - 13% |
Hops Used In American Stout Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Magnum | 223 | 15 | 51% | 3% - 100% |
| Cascade | 203 | 7 | 38% | 1% - 100% |
| East Kent Goldings | 201 | 5 | 47% | 12% - 100% |
| Fuggles | 167 | 4.5 | 50% | 6% - 100% |
| Willamette | 153 | 4.5 | 43% | 2% - 100% |
| Northern Brewer | 125 | 7.8 | 48% | 8% - 100% |
| Chinook | 118 | 13 | 37% | 4% - 100% |
| Nugget | 115 | 14 | 46% | 8% - 100% |
| Columbus | 104 | 15 | 42% | 3% - 100% |
| Centennial | 101 | 10 | 37% | 0% - 100% |
Steeping Grains Used In American Stout Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Chocolate | 54 | American | Grain | roasted malt |
350°L
|
29 | 33% | 6% - 100% |
| American - Roasted Barley | 42 | American | Grain | roasted malt |
300°L
|
33 | 26% | 6% - 84% |
| American - Caramel / Crystal 60L | 21 | American | Grain | crystal malt |
60°L
|
34 | 34% | 13% - 84% |
| American - Black Malt | 19 | American | Grain | roasted malt |
500°L
|
28 | 30% | 3% - 100% |
| Flaked Oats | 16 | Adjunct | raw |
2.2°L
|
33 | 32% | 13% - 67% | |
| United Kingdom - Roasted Barley | 16 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 26% | 12% - 40% |
| American - Caramel / Crystal 120L | 14 | American | Grain | crystal malt |
120°L
|
33 | 26% | 5% - 50% |
| United Kingdom - Chocolate | 12 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 38% | 7% - 100% |
| American - Caramel / Crystal 80L | 11 | American | Grain | crystal malt |
80°L
|
33 | 24% | 5% - 50% |
| United Kingdom - Black Patent | 10 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 18% | 3% - 33% |
Yeasts Used In American Stout Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - American Ale Yeast US-05 | 283 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 211 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 88 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - American Ale 1056 | 72 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Wyeast - Irish Ale 1084 | 45 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
| Danstar - Nottingham Ale Yeast | 45 | 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 | 33 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Imperial Yeast - A10 Darkness | 26 | Imperial Yeast | Ale | Medium | 71% | 62°F | 72°F | |
| Wyeast - London Ale III 1318 | 25 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Other Ingredients Used In American Stout Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 145 | Water Agt | Mash | 18% | 0% - 100% |
| Whirlfloc | 94 | Fining | Boil | 48% | 0% - 100% |
| Calcium Chloride (dihydrate) | 68 | Water Agt | Mash | 15% | 0% - 100% |
| Irish Moss | 66 | Fining | Boil | 53% | 0% - 100% |
| Baking Soda | 61 | Water Agt | Mash | 8% | 0% - 67% |
| Lactic acid | 43 | Water Agt | Mash | 58% | 0% - 100% |
| Calcium Chloride (dihydrate) | 39 | Water Agt | Mash | 25% | 0% - 100% |
| Epsom Salt | 37 | Water Agt | Mash | 6% | 0% - 36% |
| Calcium Chloride (anhydrous) | 24 | Water Agt | Mash | 18% | 0% - 100% |
| Table Salt | 24 | Water Agt | Mash | 10% | 0% - 43% |
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