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 | 9651 | |
| Extra Chocolate Stout_24.12.11 |
19 L | 6.66% | 35.41 | 1.072 | 1.021 | All Grain | 8019 | |
| Cinnamon Bun Stout |
6.5 gal | 7.52% | 14.87 | 1.082 | 1.025 | All Grain | 7658 | |
| chocolate peanut butter stout |
5.5 gal | 4.74% | 18.05 | 1.050 | 1.014 | All Grain | 7156 | |
| Date Stout |
5.5 gal | 5.52% | 34.39 | 1.059 | 1.017 | All Grain | 5693 | |
| Pumpkin Spice Latte Stout |
5 gal | 5.92% | 35.68 | 1.067 | 1.022 | All Grain | 5116 | |
| Marzipan Chocolate Stout #1 |
1 gal | 5.02% | 28.39 | 1.048 | 1.010 | BIAB | 4677 | |
| Gunner's Step-Daughter |
3.5 gal | 5.33% | 32.98 | 1.061 | 1.023 | BIAB | 4469 | |
| #12 Gelfling Essence Stout |
5.75 gal | 4.94% | 44.91 | 1.050 | 1.013 | Partial Mash | 4297 | |
| Cappuccino Stout |
5 gal | 6.23% | 16.03 | 1.069 | 1.022 | All Grain | 4151 |
Newest Sweet Stout (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Burnt Marshmellow Pastry Stout |
2 L | 7.24% | 40.28 | 1.073 | 1.017 | All Grain | 15 | |
| Mocha Stout |
2.5 gal | 5.64% | 39.61 | 1.054 | 1.011 | All Grain | 20 | |
| Sweet Stout |
5 gal | 5.93% | 39.25 | 1.068 | 1.023 | extract | 34 | |
| EmberMallow Milk Stout |
5.5 gal | 5.54% | 28.78 | 1.061 | 1.019 | BIAB | 19 | |
| Spiced Date Cake Stout |
11 L | 7.11% | 22.15 | 1.072 | 1.018 | extract | 23 | |
| Year Old Stout - 2025 |
11.5 gal | 5.76% | 51.81 | 1.058 | 1.014 | BIAB | 30 | |
| Death Star Stout |
5.5 gal | 8.13% | 30.55 | 1.083 | 1.021 | All Grain | 24 | |
| Milk Stout |
5 gal | 6.31% | 47.11 | 1.068 | 1.020 | extract | 44 | |
| black forest stout |
5.5 gal | 7.01% | 30.67 | 1.085 | 1.031 | BIAB | 31 | |
| B. Sweaty |
10 gal | 5.49% | 26.23 | 1.057 | 1.015 | All Grain | 51 |
Fermentables Used In Sweet Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Lactose (Milk Sugar) | 1,422 | Sugar | sugar |
1°L
|
41 | 7% | 0% - 100% | |
| Flaked Oats | 987 | Adjunct | raw |
2.2°L
|
33 | 8% | 0% - 36% | |
| American - Chocolate | 673 | American | Grain | roasted malt |
350°L
|
29 | 7% | 0% - 100% |
| United Kingdom - Maris Otter Pale | 621 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 62% | 2% - 100% |
| American - Roasted Barley | 618 | American | Grain | roasted malt |
300°L
|
33 | 6% | 1% - 82% |
| US - Pale 2-Row | 550 | US | Grain | base malt |
1.8°L
|
37 | 62% | 6% - 100% |
| Flaked Barley | 405 | Adjunct | raw |
2.2°L
|
32 | 7% | 1% - 50% | |
| Caramel / Crystal 60L | 402 | Grain | crystal malt |
60°L
|
34 | 7% | 2% - 100% | |
| United Kingdom - Chocolate | 323 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 7% | 1% - 23% |
| United Kingdom - Roasted Barley | 286 | 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 | 515 | 5 | 56% | 8% - 100% |
| Fuggles | 454 | 4.5 | 53% | 4% - 100% |
| Magnum | 356 | 15 | 56% | 0% - 100% |
| Willamette | 225 | 4.5 | 53% | 10% - 100% |
| Cascade | 171 | 7 | 49% | 8% - 100% |
| Northern Brewer | 133 | 7.8 | 59% | 10% - 100% |
| Kent Goldings | 107 | 5 | 59% | 14% - 100% |
| Columbus | 101 | 15 | 47% | 2% - 100% |
| Nugget | 97 | 14 | 53% | 9% - 100% |
| Cluster | 88 | 6.5 | 52% | 8% - 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 | 514 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 367 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 88 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - Irish Ale 1084 | 86 | 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 |
| White Labs - English Ale Yeast WLP002 | 69 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Wyeast - American Ale 1056 | 69 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°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 | 224 | Water Agt | Mash | 12% | 0% - 100% |
| Calcium Chloride (dihydrate) | 134 | Water Agt | Mash | 10% | 0% - 75% |
| Irish Moss | 130 | Fining | Boil | 46% | 0% - 100% |
| Baking Soda | 129 | Water Agt | Mash | 11% | 0% - 100% |
| Whirlfloc | 129 | Fining | Boil | 44% | 0% - 100% |
| Epsom Salt | 94 | Water Agt | Mash | 4% | 0% - 50% |
| Cocao Nibs | 83 | Flavor | Boil | 28% | 0% - 100% |
| Vanilla Bean | 79 | Spice | Secondary | 39% | 0% - 100% |
| Lactic acid | 71 | Water Agt | Sparge | 51% | 0% - 100% |
| Cocoa powder | 64 | Flavor | Boil | 44% | 0% - 100% |
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