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	9377
Extra Chocolate Stout_24.12.11	19 L	6.66%	35.41	1.072	1.021		All Grain	7756
Cinnamon Bun Stout	6.5 gal	7.52%	14.87	1.082	1.025		All Grain	7316
chocolate peanut butter stout	5.5 gal	4.74%	18.05	1.050	1.014		All Grain	6937
Date Stout	5.5 gal	5.52%	34.39	1.059	1.017		All Grain	5309
Pumpkin Spice Latte Stout	5 gal	5.92%	35.68	1.067	1.022		All Grain	4803
Marzipan Chocolate Stout #1	1 gal	5.02%	28.39	1.048	1.010		BIAB	4594
#12 Gelfling Essence Stout	5.75 gal	4.94%	44.91	1.050	1.013		Partial Mash	4007
Gunner's Step-Daughter	3.5 gal	5.33%	32.98	1.061	1.023		BIAB	3995
Cappuccino Stout	5 gal	6.23%	16.03	1.069	1.022		All Grain	3976

Newest Sweet Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Collab M Txokola ?	1050 L	5.58%	0	1.059	1.017		extract	25
23. Holly Willoughby's Fanny 200725	24 L	5.3%	14.26	1.059	1.019		All Grain	24
pastry stout	23 L	5.33%	18.09	1.050	1.010		All Grain	29
Awesome Recipe	2.5 gal	6.83%	29.03	1.083	1.031		All Grain	26
Session Sweet Stout	5 gal	4.45%	31.59	1.056	1.022		All Grain	47
Sweet Oatmeal Stout	22 L	5.2%	13.79	1.060	1.020		extract	41
PUERTO VIEJO V5	1240 L	5.26%	12.64	1.060	1.020		All Grain	44
Pistachio Cake Stout	5.5 gal	9.44%	79.06	1.102	1.030		All Grain	45
SWEET STOUT 250	250 L	5.1%	0	1.052	1.013		All Grain	55
snubrew_chococonut stout	20 L	7.66%	51.77	1.085	1.026		All Grain	100

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Lactose (Milk Sugar)	1,406		Sugar	sugar	1°L	41	7%	0% - 100%
Flaked Oats	972		Adjunct	raw	2.2°L	33	8%	0% - 36%
American - Chocolate	664	American	Grain	roasted malt	350°L	29	7%	0% - 100%
American - Roasted Barley	613	American	Grain	roasted malt	300°L	33	6%	1% - 82%
United Kingdom - Maris Otter Pale	612	United Kingdom	Grain	base malt	3.75°L	38	62%	2% - 100%
US - Pale 2-Row	547	US	Grain	base malt	1.8°L	37	62%	6% - 100%
Flaked Barley	397		Adjunct	raw	2.2°L	32	7%	1% - 50%
Caramel / Crystal 60L	393		Grain	crystal malt	60°L	34	7%	2% - 100%
United Kingdom - Chocolate	322	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	508	5	56%	8% - 100%
Fuggles	444	4.5	53%	4% - 100%
Magnum	352	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	106	5	59%	14% - 100%
Columbus	98	15	46%	2% - 100%
Nugget	95	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	504	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	359	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	87	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	68	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	215	Water Agt	Mash	12%	0% - 100%
Irish Moss	130	Fining	Boil	46%	0% - 100%
Calcium Chloride (dihydrate)	129	Water Agt	Mash	10%	0% - 75%
Whirlfloc	128	Water Agt	Mash	43%	0% - 100%
Baking Soda	124	Water Agt	Mash	11%	0% - 100%
Epsom Salt	88	Water Agt	Mash	5%	0% - 50%
Cocao Nibs	82	Flavor	Secondary	29%	0% - 100%
Vanilla Bean	75	Flavor	Kegging	40%	0% - 100%
Lactic acid	65	Water Agt	Mash	50%	0% - 100%
Cocoa powder	61	Flavor	Boil	43%	0% - 100%

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