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	9257
Extra Chocolate Stout_24.12.11	19 L	6.66%	35.41	1.072	1.021		All Grain	7641
Cinnamon Bun Stout	6.5 gal	7.52%	14.87	1.082	1.025		All Grain	7135
chocolate peanut butter stout	5.5 gal	4.74%	18.05	1.050	1.014		All Grain	6814
Date Stout	5.5 gal	5.52%	34.39	1.059	1.017		All Grain	4996
Pumpkin Spice Latte Stout	5 gal	5.92%	35.68	1.067	1.022		All Grain	4650
Marzipan Chocolate Stout #1	1 gal	5.02%	28.39	1.048	1.010		BIAB	4528
#12 Gelfling Essence Stout	5.75 gal	4.94%	44.91	1.050	1.013		Partial Mash	3893
Cappuccino Stout	5 gal	6.23%	16.03	1.069	1.022		All Grain	3831
Gunner's Step-Daughter	3.5 gal	5.33%	32.98	1.061	1.023		BIAB	3740

Newest Sweet Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
The Black Flag - Feedbacked Ver.	10 L	6.05%	36.1	1.072	1.026		All Grain	22
SWEET STOUT - EXPERT CLEAN	25 L	5.45%	24.9	1.060	1.019		All Grain	20
irish strong stout	23 L	4.23%	8.08	1.036	1.004		extract	15
Mint Slice Stout	700 L	5.91%	23.88	1.060	1.015		All Grain	24
Tommy Cash - Espresso Macchiato Stout	1.75 gal	6.07%	15.85	1.084	1.038		BIAB	27
Fudge Stout	1700 L	6.53%	0	1.071	1.024		All Grain	27
Awesome Recipe	800 L	5.11%	15.29	1.050	1.011		All Grain	25
Patagonian Stout	200 L	6.46%	0	1.066	1.016		All Grain	35
STOUT CON FRAMBUEZA	110 L	5.88%	22.34	1.068	1.023		All Grain	35
K's Cherry Chocolate Milk Stout	7 gal	4.97%	31.85	1.050	1.013		BIAB	56

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Lactose (Milk Sugar)	1,395		Sugar	sugar	1°L	41	7%	0% - 100%
Flaked Oats	958		Adjunct	raw	2.2°L	33	8%	0% - 36%
American - Chocolate	656	American	Grain	roasted malt	350°L	29	7%	0% - 100%
United Kingdom - Maris Otter Pale	608	United Kingdom	Grain	base malt	3.75°L	38	62%	2% - 100%
American - Roasted Barley	606	American	Grain	roasted malt	300°L	33	6%	1% - 82%
US - Pale 2-Row	545	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	387		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	282	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	500	5	55%	8% - 100%
Fuggles	439	4.5	53%	4% - 100%
Magnum	348	15	56%	0% - 100%
Willamette	222	4.5	52%	10% - 100%
Cascade	168	7	49%	8% - 100%
Northern Brewer	132	7.8	59%	10% - 100%
Kent Goldings	105	5	59%	14% - 100%
Columbus	97	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	500	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	354	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	74	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	209	Water Agt	Mash	12%	0% - 100%
Irish Moss	129	Fining	Boil	46%	0% - 100%
Whirlfloc	126	Fining	Boil	43%	0% - 100%
Calcium Chloride (dihydrate)	126	Water Agt	Mash	10%	0% - 75%
Baking Soda	125	Water Agt	Mash	11%	0% - 100%
Epsom Salt	84	Water Agt	Mash	5%	0% - 50%
Cocao Nibs	77	Flavor	Primary	30%	0% - 100%
Vanilla Bean	72	Spice	Primary	39%	0% - 100%
Lactic acid	63	Water Agt	Mash	49%	0% - 100%
Cocoa powder	61	Flavor	Boil	43%	0% - 100%

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