Stout - Sweet Stout (BJCP 2008)

Top 10 Sweet Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Coconut Chocolate Oatmeal Stout	5.5 gal	5.13%	28.2	1.064	1.025		All Grain	9320
Extra Chocolate Stout_24.12.11	19 L	6.66%	35.41	1.072	1.021		All Grain	7690
Cinnamon Bun Stout	6.5 gal	7.52%	14.87	1.082	1.025		All Grain	7221
chocolate peanut butter stout	5.5 gal	4.74%	18.05	1.050	1.014		All Grain	6871
Date Stout	5.5 gal	5.52%	34.39	1.059	1.017		All Grain	5157
Pumpkin Spice Latte Stout	5 gal	5.92%	35.68	1.067	1.022		All Grain	4704
Marzipan Chocolate Stout #1	1 gal	5.02%	28.39	1.048	1.010		BIAB	4554
#12 Gelfling Essence Stout	5.75 gal	4.94%	44.91	1.050	1.013		Partial Mash	3948
Cappuccino Stout	5 gal	6.23%	16.03	1.069	1.022		All Grain	3911
Gunner's Step-Daughter	3.5 gal	5.33%	32.98	1.061	1.023		BIAB	3892

Newest Sweet Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
SWEET STOUT 250	250 L	5.1%	0	1.052	1.013		All Grain	18
snubrew_chococonut stout	20 L	7.66%	51.77	1.085	1.026		All Grain	70
Royal Sout	25 L	6.5%	27.82	1.066	1.017		All Grain	24
MILK STOUT	26.5 L	5.17%	33.72	1.067	1.027		All Grain	44
Gulab Jamun	10 L	6.16%	17.59	1.070	1.023		All Grain	51
Dark Sweetness	12 gal	5.4%	28.85	1.062	1.021		All Grain	57
Stout	21 L	5.66%	31.61	1.063	1.022		extract	39
牛奶世涛	15.5 L	6.6%	21.32	1.072	1.022		All Grain	102
The Black Flag - Feedbacked Ver.	10 L	6.05%	36.1	1.072	1.026		All Grain	53
irish strong stout	23 L	4.23%	8.08	1.036	1.004		extract	37

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Lactose (Milk Sugar)	1,401		Sugar	sugar	1°L	41	7%	0% - 100%
Flaked Oats	964		Adjunct	raw	2.2°L	33	8%	0% - 36%
American - Chocolate	659	American	Grain	roasted malt	350°L	29	7%	0% - 100%
United Kingdom - Maris Otter Pale	612	United Kingdom	Grain	base malt	3.75°L	38	62%	2% - 100%
American - Roasted Barley	610	American	Grain	roasted malt	300°L	33	6%	1% - 82%
US - Pale 2-Row	546	US	Grain	base malt	1.8°L	37	62%	6% - 100%
Flaked Barley	395		Adjunct	raw	2.2°L	32	7%	1% - 50%
Caramel / Crystal 60L	389		Grain	crystal malt	60°L	34	7%	2% - 100%
United Kingdom - Chocolate	321	United Kingdom	Grain	roasted malt	425°L	34	7%	1% - 23%
United Kingdom - Roasted Barley	283	United Kingdom	Grain	roasted malt	550°L	29	6%	0% - 83%

Hops Used In Sweet Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	502	5	55%	8% - 100%
Fuggles	442	4.5	53%	4% - 100%
Magnum	348	15	56%	0% - 100%
Willamette	223	4.5	52%	10% - 100%
Cascade	168	7	49%	8% - 100%
Northern Brewer	133	7.8	59%	10% - 100%
Kent Goldings	107	5	59%	14% - 100%
Columbus	98	15	46%	2% - 100%
Nugget	95	14	53%	9% - 100%
Chinook	86	13	51%	7% - 100%

Steeping Grains Used In Sweet Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	63	American	Grain	roasted malt	350°L	29	31%	3% - 75%
American - Roasted Barley	53	American	Grain	roasted malt	300°L	33	29%	9% - 100%
United Kingdom - Chocolate	39	United Kingdom	Grain	roasted malt	425°L	34	36%	8% - 85%
Caramel / Crystal 60L	33		Grain	crystal malt	60°L	34	31%	7% - 67%
American - Black Malt	29	American	Grain	roasted malt	500°L	28	22%	7% - 75%
American - Caramel / Crystal 120L	28	American	Grain	crystal malt	120°L	33	30%	7% - 57%
United Kingdom - Roasted Barley	26	United Kingdom	Grain	roasted malt	550°L	29	25%	4% - 100%
United Kingdom - Black Patent	23	United Kingdom	Grain	roasted malt	525°L	27	31%	7% - 100%
American - Caramel / Crystal 80L	22	American	Grain	crystal malt	80°L	33	30%	9% - 75%
Flaked Oats	20		Adjunct	raw	2.2°L	33	18%	4% - 50%

Yeasts Used In Sweet Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	503	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	356	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	86	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Irish Ale 1084	85	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	75	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	73	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - American Ale 1056	67	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	66	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale III 1318	52	Wyeast	Ale	0.1	High	73%	64°F	74°F
Imperial Yeast - A10 Darkness	42	Imperial Yeast	Ale		Medium	71%	62°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	213	Water Agt	Mash	12%	0% - 100%
Irish Moss	130	Fining	Boil	46%	0% - 100%
Whirlfloc	128	Water Agt	Mash	43%	0% - 100%
Calcium Chloride (dihydrate)	128	Water Agt	Mash	10%	0% - 75%
Baking Soda	125	Water Agt	Mash	11%	0% - 100%
Epsom Salt	86	Water Agt	Mash	5%	0% - 50%
Cocao Nibs	79	Flavor	Secondary	30%	0% - 100%
Vanilla Bean	74	Flavor	Secondary	38%	0% - 100%
Lactic acid	63	Water Agt	Mash	49%	0% - 100%
Cocoa powder	61	Flavor	Mash	43%	0% - 100%

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