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 | 5431 | |
Eggnog Milk Stout |
3 gal | 5.55% | 55.51 | 1.060 | 1.018 | All Grain | 4078 | |
Hazelnut Coffee Porter |
5.25 gal | 6.59% | 59.14 | 1.071 | 1.021 | Partial Mash | 3211 | |
Allagash Black Clone |
5.5 gal | 6.07% | 38.9 | 1.057 | 1.011 | All Grain | 2362 | |
Milk Stout |
11 gal | 5.96% | 25.57 | 1.066 | 1.021 | All Grain | 2292 | |
#21 - BIAB Cherry Stout |
3.7 gal | 6.3% | 29.11 | 1.066 | 1.018 | BIAB | 2251 | |
Colossus of Clout |
5.5 gal | 12.05% | 110.22 | 1.131 | 1.039 | All Grain | 2141 | |
Girls Just Want to have Flan |
250 gal | 8.5% | 25.93 | 1.094 | 1.029 | All Grain | 2086 | |
Cinnamon Coffee Stout |
5.5 gal | 6.47% | 62.67 | 1.066 | 1.016 | All Grain | 2009 | |
Road 6 - vol. 2 |
20 L | 7.3% | 60.92 | 1.072 | 1.016 | All Grain | 1812 |
Newest American Stout Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Stout - Oatmeal Stout |
10 gal | 5.92% | 47.46 | 1.065 | 1.020 | All Grain | 8 | |
42nd Parallel Coffee Stout |
5.5 gal | 6.51% | 0.61 | 1.070 | 1.020 | BIAB | 4 | |
Oatmeal Stout |
11 gal | 7.4% | 43.88 | 1.078 | 1.021 | All Grain | 4 | |
Milk stout |
5.5 gal | 4.88% | 37.77 | 1.053 | 1.016 | All Grain | 25 | |
Oat meal stout |
20.8 L | 4.68% | 26.75 | 1.048 | 1.012 | All Grain | 8 | |
Chocolate Oat Face Stout |
5.5 gal | 5.92% | 47.89 | 1.062 | 1.017 | All Grain | 6 | |
Chocolate stout |
5.5 gal | 4.98% | 31.48 | 1.053 | 1.015 | BIAB | 7 | |
Ale Stout |
19 L | 5.65% | 29.73 | 1.060 | 1.016 | All Grain | 7 | |
Chango Stout |
83 L | 5.82% | 60.01 | 1.058 | 1.013 | All Grain | 4 | |
Epiphany Dirty Dozen Stout |
5.5 gal | 5.38% | 51.41 | 1.051 | 1.010 | All Grain | 18 |
Fermentables Used In American Stout Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Oats | 446 | Adjunct | raw |
2.2°L
|
33 | 9% | 2% - 33% | |
American - Chocolate | 429 | American | Grain | roasted malt |
350°L
|
29 | 6% | 0% - 100% |
Pale 2-Row | 406 | Grain | base malt |
1.8°L
|
37 | 63% | 9% - 92% | |
American - Roasted Barley | 397 | American | Grain | roasted malt |
300°L
|
33 | 5% | 0% - 21% |
United Kingdom - Maris Otter Pale | 248 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 62% | 9% - 90% |
Lactose (Milk Sugar) | 244 | Sugar | sugar |
1°L
|
41 | 8% | 1% - 100% | |
Flaked Barley | 165 | Adjunct | raw |
2.2°L
|
32 | 7% | 2% - 28% | |
American - Caramel / Crystal 60L | 165 | American | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 33% |
American - Caramel / Crystal 120L | 144 | American | Grain | crystal malt |
120°L
|
33 | 5% | 1% - 24% |
United Kingdom - Chocolate | 133 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 0% - 14% |
Hops Used In American Stout Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Cascade | 165 | 7 | 39% | 1% - 100% |
Magnum | 158 | 15 | 52% | 3% - 100% |
East Kent Goldings | 154 | 5 | 48% | 13% - 100% |
Fuggles | 134 | 4.5 | 49% | 6% - 100% |
Willamette | 118 | 4.5 | 43% | 2% - 100% |
Northern Brewer | 98 | 7.8 | 48% | 8% - 100% |
Nugget | 89 | 14 | 45% | 11% - 100% |
Chinook | 85 | 13 | 36% | 4% - 100% |
Columbus | 85 | 15 | 40% | 3% - 100% |
Centennial | 75 | 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 | 50 | American | Grain | roasted malt |
350°L
|
29 | 33% | 6% - 100% |
American - Roasted Barley | 36 | American | Grain | roasted malt |
300°L
|
33 | 25% | 6% - 84% |
American - Caramel / Crystal 60L | 19 | American | Grain | crystal malt |
60°L
|
34 | 31% | 13% - 67% |
American - Black Malt | 17 | American | Grain | roasted malt |
500°L
|
28 | 29% | 3% - 100% |
Flaked Oats | 16 | Adjunct | raw |
2.2°L
|
33 | 32% | 13% - 67% | |
United Kingdom - Roasted Barley | 13 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 26% | 14% - 40% |
American - Caramel / Crystal 120L | 10 | American | Grain | crystal malt |
120°L
|
33 | 26% | 5% - 50% |
American - Caramel / Crystal 80L | 10 | American | Grain | crystal malt |
80°L
|
33 | 24% | 5% - 50% |
United Kingdom - Chocolate | 10 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 38% | 14% - 100% |
American - Caramel / Crystal 40L | 9 | American | Grain | crystal malt |
40°L
|
34 | 32% | 3% - 57% |
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 | 213 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Fermentis - Safale - English Ale Yeast S-04 | 148 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
White Labs - California Ale Yeast WLP001 | 68 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Wyeast - American Ale 1056 | 60 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
Danstar - Nottingham Ale Yeast | 41 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Wyeast - Irish Ale 1084 | 41 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
White Labs - Irish Ale Yeast WLP004 | 32 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
White Labs - English Ale Yeast WLP002 | 25 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Wyeast - London Ale III 1318 | 21 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Imperial Yeast - A10 Darkness | 18 | Imperial Yeast | Ale | Medium | 71% | 62°F | 72°F |
Other Ingredients Used In American Stout Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 74 | Water Agt | Mash | 19% | 0% - 100% |
Whirlfloc | 63 | Fining | Boil | 48% | 0% - 100% |
Irish Moss | 60 | Fining | Boil | 54% | 0% - 100% |
Calcium Chloride (dihydrate) | 36 | Water Agt | Mash | 25% | 0% - 100% |
Baking Soda | 31 | Water Agt | Mash | 8% | 0% - 67% |
Calcium Chloride (dihydrate) | 25 | Water Agt | Mash | 24% | 0% - 100% |
Lactic acid | 18 | Water Agt | Mash | 72% | 2% - 100% |
Epsom Salt | 16 | Water Agt | Mash | 6% | 0% - 33% |
Table Salt | 13 | Water Agt | Mash | 8% | 0% - 29% |
Wyeast - Beer Nutrient | 12 | Water Agt | Primary | 32% | 1% - 100% |