Stout - Sweet Stout (BJCP 2008)
Top 10 Sweet Stout (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Base Stout |
30 L | 5.74% | 12.07 | 1.060 | 1.017 | All Grain | 12309 | |
Coconut Chocolate Oatmeal Stout |
5.5 gal | 5.13% | 28.2 | 1.064 | 1.025 | All Grain | 8598 | |
Extra Chocolate Stout_24.12.11 |
19 L | 6.66% | 35.41 | 1.072 | 1.021 | All Grain | 7046 | |
Cinnamon Bun Stout |
6.5 gal | 7.52% | 14.87 | 1.082 | 1.025 | All Grain | 6451 | |
chocolate peanut butter stout |
5.5 gal | 4.74% | 18.05 | 1.050 | 1.014 | All Grain | 6278 | |
Marzipan Chocolate Stout #1 |
1 gal | 5.02% | 28.39 | 1.048 | 1.010 | BIAB | 4244 | |
Pumpkin Spice Latte Stout |
5 gal | 5.92% | 35.68 | 1.067 | 1.022 | All Grain | 4123 | |
Date Stout |
5.5 gal | 5.52% | 34.39 | 1.059 | 1.017 | All Grain | 4066 | |
#12 Gelfling Essence Stout |
5.75 gal | 4.94% | 44.91 | 1.050 | 1.013 | Partial Mash | 3523 | |
Cappuccino Stout |
5 gal | 6.23% | 16.03 | 1.069 | 1.022 | All Grain | 3173 |
Newest Sweet Stout (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
From Beyond |
26 gal | 7.75% | 48.94 | 1.073 | 1.014 | All Grain | 17 | |
Awesome Recipe |
5 gal | 7.8% | 20.78 | 1.079 | 1.020 | All Grain | 11 | |
Coconut Stout, 240417, 1 |
21 L | 5.3% | 27.17 | 1.062 | 1.022 | All Grain | 20 | |
STOUT PREMIUM |
21 L | 5.25% | 36.49 | 1.055 | 1.015 | All Grain | 24 | |
Big and Fluffy |
475 gal | 9.29% | 29.19 | 1.108 | 1.037 | All Grain | 20 | |
Estate - Milk Stout |
1800 L | 4.43% | 10.61 | 1.047 | 1.014 | All Grain | 25 | |
White Stout |
15 L | 5.48% | 26.49 | 1.058 | 1.017 | BIAB | 28 | |
Easter White Stout |
5.5 gal | 5.82% | 15.95 | 1.058 | 1.014 | All Grain | 27 | |
Bill's Double Chocolate Milk Stout |
5.5 gal | 6.77227% | 0 | 1.075 | 1.024 | All Grain | 18 | |
3 Pump Special |
10.5 gal | 5.23% | 42.65 | 1.066 | 1.026 | 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) | 1,320 | Sugar | sugar |
1°L
|
41 | 7% | 0% - 100% | |
Flaked Oats | 873 | Adjunct | raw |
2.2°L
|
33 | 7% | 0% - 36% | |
American - Chocolate | 621 | American | Grain | roasted malt |
350°L
|
29 | 7% | 0% - 100% |
United Kingdom - Maris Otter Pale | 577 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 62% | 2% - 100% |
American - Roasted Barley | 575 | American | Grain | roasted malt |
300°L
|
33 | 6% | 1% - 82% |
US - Pale 2-Row | 533 | US | Grain | base malt |
1.8°L
|
37 | 62% | 6% - 100% |
Flaked Barley | 371 | Adjunct | raw |
2.2°L
|
32 | 7% | 1% - 50% | |
Caramel / Crystal 60L | 370 | Grain | crystal malt |
60°L
|
34 | 7% | 2% - 100% | |
United Kingdom - Chocolate | 308 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 7% | 1% - 23% |
United Kingdom - Roasted Barley | 266 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 6% | 1% - 83% |
Hops Used In Sweet Stout (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 474 | 5 | 55% | 8% - 100% |
Fuggles | 416 | 4.5 | 53% | 4% - 100% |
Magnum | 330 | 15 | 56% | 0% - 100% |
Willamette | 214 | 4.5 | 53% | 10% - 100% |
Cascade | 160 | 7 | 49% | 8% - 100% |
Northern Brewer | 127 | 7.8 | 58% | 10% - 100% |
Kent Goldings | 101 | 5 | 59% | 14% - 100% |
Columbus | 96 | 15 | 46% | 2% - 100% |
Nugget | 87 | 14 | 54% | 9% - 100% |
Cluster | 85 | 6.5 | 51% | 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 | 64 | American | Grain | roasted malt |
350°L
|
29 | 31% | 3% - 75% |
American - Roasted Barley | 54 | American | Grain | roasted malt |
300°L
|
33 | 29% | 9% - 100% |
United Kingdom - Chocolate | 38 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 34% | 8% - 75% |
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 | 21 | American | Grain | crystal malt |
80°L
|
33 | 31% | 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 | 454 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 341 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Wyeast - Irish Ale 1084 | 82 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
White Labs - California Ale Yeast WLP001 | 82 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Danstar - Nottingham Ale Yeast | 73 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
White Labs - Irish Ale Yeast WLP004 | 73 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
Wyeast - American Ale 1056 | 66 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
White Labs - English Ale Yeast WLP002 | 63 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Wyeast - London Ale III 1318 | 49 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Imperial Yeast - A10 Darkness | 40 | 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 | 187 | Water Agt | Mash | 13% | 0% - 100% |
Irish Moss | 128 | Fining | Boil | 44% | 0% - 100% |
Whirlfloc | 117 | Water Agt | Boil | 43% | 0% - 100% |
Calcium Chloride (dihydrate) | 111 | Water Agt | Mash | 10% | 0% - 75% |
Baking Soda | 107 | Water Agt | Mash | 11% | 0% - 100% |
Epsom Salt | 75 | Water Agt | Mash | 5% | 0% - 50% |
Vanilla Bean | 60 | Spice | Secondary | 43% | 0% - 100% |
Cocao Nibs | 59 | Flavor | Secondary | 29% | 0% - 100% |
Cocoa powder | 53 | Flavor | Mash | 42% | 0% - 100% |
Lactic acid | 52 | Water Agt | Sparge | 52% | 0% - 100% |