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	9948
Extra Chocolate Stout_24.12.11	19 L	6.66%	35.41	1.072	1.021		All Grain	8206
Cinnamon Bun Stout	6.5 gal	7.52%	14.87	1.082	1.025		All Grain	8067
chocolate peanut butter stout	5.5 gal	4.74%	18.05	1.050	1.014		All Grain	7407
Date Stout	5.5 gal	5.52%	34.39	1.059	1.017		All Grain	6240
Pumpkin Spice Latte Stout	5 gal	5.92%	35.68	1.067	1.022		All Grain	5258
Gunner's Step-Daughter	3.5 gal	5.33%	32.98	1.061	1.023		BIAB	5121
Marzipan Chocolate Stout #1	1 gal	5.02%	28.39	1.048	1.010		BIAB	4873
#12 Gelfling Essence Stout	5.75 gal	4.94%	44.91	1.050	1.013		Partial Mash	4561
Cappuccino Stout	5 gal	6.23%	16.03	1.069	1.022		All Grain	4446

Newest Sweet Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
LPAQ - Sweet Stout	25 L	6.72%	35.21	1.063	1.011		All Grain	33
소맥	20 L	4.87%	20.82	1.051	1.014		All Grain	30
소맥	20 L	4.87%	20.82	1.051	1.014		All Grain	24
Fuzz Bucket Milk Stout	20 L	6.38%	0	1.065	1.016		All Grain	41
chocolate milk stout kit	5 gal	5.38%	27.02	1.050	1.009		BIAB	44
Chocolate Milk Stout	600 L	4.81%	31.32	1.056	1.019		All Grain	40
Cherry Stout	6 L	6.71%	19.83	1.068	1.017		All Grain	74
Oat Milk Stout	5 gal	6.92%	17.4	1.077	1.025		All Grain	89
Little Dipper Nanny	28 L	4.34%	31.88	1.047	1.014		All Grain	52
Mash Monster Pastry Stout	5.4 L	11.39%	0	1.120	1.033		BIAB	72

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Lactose (Milk Sugar)	1,441		Sugar	sugar	1°L	41	7%	0% - 100%
Flaked Oats	1,009		Adjunct	raw	2.2°L	33	8%	0% - 36%
American - Chocolate	684	American	Grain	roasted malt	350°L	29	7%	0% - 100%
American - Roasted Barley	632	American	Grain	roasted malt	300°L	33	6%	1% - 82%
United Kingdom - Maris Otter Pale	628	United Kingdom	Grain	base malt	3.75°L	38	62%	2% - 100%
US - Pale 2-Row	552	US	Grain	base malt	1.8°L	37	62%	6% - 100%
Flaked Barley	414		Adjunct	raw	2.2°L	32	7%	1% - 50%
Caramel / Crystal 60L	405		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	292	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	525	5	56%	8% - 100%
Fuggles	460	4.5	53%	4% - 100%
Magnum	366	15	56%	0% - 100%
Willamette	230	4.5	53%	10% - 100%
Cascade	172	7	50%	8% - 100%
Northern Brewer	135	7.8	59%	10% - 100%
Kent Goldings	109	5	59%	14% - 100%
Columbus	101	15	47%	2% - 100%
Nugget	98	14	53%	9% - 100%
Cluster	90	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	62	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	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	24	United Kingdom	Grain	roasted malt	525°L	27	31%	7% - 100%
American - Caramel / Crystal 80L	21	American	Grain	crystal malt	80°L	33	29%	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	526	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	373	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	89	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Irish Ale 1084	87	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	70	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - American Ale 1056	70	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale III 1318	54	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	233	Water Agt	Mash	12%	0% - 100%
Baking Soda	139	Water Agt	Mash	11%	0% - 100%
Calcium Chloride (dihydrate)	139	Water Agt	Mash	10%	0% - 75%
Whirlfloc	132	Fining	Boil	44%	0% - 100%
Irish Moss	131	Fining	Boil	45%	0% - 100%
Epsom Salt	98	Water Agt	Mash	4%	0% - 50%
Cocao Nibs	88	Flavor	Secondary	28%	0% - 100%
Vanilla Bean	84	Flavor	Primary	38%	0% - 100%
Lactic acid	75	Water Agt	Mash	51%	0% - 100%
Chalk	64	Water Agt	Mash	11%	0% - 100%

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