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 | 11113 | |
| Coconut Chocolate Oatmeal Stout |
5.5 gal | 5.13% | 28.2 | 1.064 | 1.025 | All Grain | 7851 | |
| Extra Chocolate Stout_24.12.11 |
19 L | 6.66% | 35.41 | 1.072 | 1.021 | All Grain | 6606 | |
| chocolate peanut butter stout |
5.5 gal | 4.74% | 18.05 | 1.050 | 1.014 | All Grain | 5529 | |
| Cinnamon Bun Stout |
6.5 gal | 7.52% | 14.87 | 1.082 | 1.025 | All Grain | 5267 | |
| Tailgate peanut butter milk stout |
20 L | 5.46% | 29.59 | 1.060 | 1.019 | All Grain | 5192 | |
| Marzipan Chocolate Stout #1 |
1 gal | 5.02% | 28.39 | 1.048 | 1.010 | BIAB | 3899 | |
| Buffalo Sweat |
6.5 gal | 5.41% | 24.95 | 1.058 | 1.017 | All Grain | 3739 | |
| Pumpkin Spice Latte Stout |
5 gal | 5.92% | 35.68 | 1.067 | 1.022 | All Grain | 3698 | |
| #12 Gelfling Essence Stout |
5.75 gal | 4.94% | 44.91 | 1.050 | 1.013 | Partial Mash | 3086 |
Newest Sweet Stout (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| 2. Tarmac coffee coffee 250123 |
25 L | 5.35% | 20.52 | 1.057 | 1.016 | All Grain | 10 | |
| Experiment |
5.5 gal | 8.04% | 10.78 | 1.084 | 1.023 | All Grain | 11 | |
| Stout - MHBC |
500 L | 5.01% | 16.15 | 1.050 | 1.012 | extract | 48 | |
| JDS V2 |
2500 L | 6.75% | 0 | 1.063 | 1.012 | All Grain | 74 | |
| Jam Doughnut Stout |
2500 L | 6.78% | 0 | 1.064 | 1.012 | All Grain | 47 | |
| Coco loco base |
13 gal | 5.08% | 44.51 | 1.052 | 1.013 | All Grain | 18 | |
| Choc Orange Pastry |
3 gal | 11.66% | 18.94 | 1.109 | 1.021 | BIAB | 39 | |
| Yeti Sweet Stout |
22 L | 9.13% | 28.2 | 1.104 | 1.035 | All Grain | 105 | |
| Cream Stout RHB |
5 gal | 9.73% | 25.99 | 1.104 | 1.030 | extract | 40 | |
| Pierce's MIlk Stout v2.0 |
20 L | 7.07% | 16.15 | 1.068 | 1.014 | All Grain | 29 |
Fermentables Used In Sweet Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Lactose (Milk Sugar) | 1,244 | Sugar | sugar |
1°L
|
41 | 7% | 0% - 100% | |
| Flaked Oats | 814 | Adjunct | raw |
2.2°L
|
33 | 7% | 1% - 36% | |
| American - Chocolate | 598 | American | Grain | roasted malt |
350°L
|
29 | 7% | 0% - 100% |
| United Kingdom - Maris Otter Pale | 548 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 62% | 2% - 100% |
| American - Roasted Barley | 547 | American | Grain | roasted malt |
300°L
|
33 | 6% | 1% - 82% |
| US - Pale 2-Row | 532 | US | Grain | base malt |
1.8°L
|
37 | 62% | 6% - 100% |
| Flaked Barley | 355 | Adjunct | raw |
2.2°L
|
32 | 7% | 1% - 50% | |
| Caramel / Crystal 60L | 354 | Grain | crystal malt |
60°L
|
34 | 7% | 2% - 100% | |
| United Kingdom - Chocolate | 288 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 7% | 1% - 23% |
| United Kingdom - Roasted Barley | 251 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 5% | 1% - 83% |
Hops Used In Sweet Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 457 | 5 | 55% | 8% - 100% |
| Fuggles | 389 | 4.5 | 53% | 4% - 100% |
| Magnum | 316 | 15 | 56% | 0% - 100% |
| Willamette | 217 | 4.5 | 52% | 10% - 100% |
| Cascade | 158 | 7 | 49% | 8% - 100% |
| Northern Brewer | 120 | 7.8 | 59% | 10% - 100% |
| Kent Goldings | 96 | 5 | 58% | 14% - 100% |
| Columbus | 93 | 15 | 45% | 2% - 100% |
| Nugget | 85 | 14 | 53% | 9% - 100% |
| Cluster | 81 | 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 | 62 | American | Grain | roasted malt |
350°L
|
29 | 32% | 3% - 75% |
| American - Roasted Barley | 53 | American | Grain | roasted malt |
300°L
|
33 | 30% | 9% - 100% |
| United Kingdom - Chocolate | 38 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 34% | 8% - 75% |
| Caramel / Crystal 60L | 31 | Grain | crystal malt |
60°L
|
34 | 29% | 7% - 50% | |
| American - Black Malt | 28 | American | Grain | roasted malt |
500°L
|
28 | 22% | 7% - 75% |
| American - Caramel / Crystal 120L | 26 | American | Grain | crystal malt |
120°L
|
33 | 29% | 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 | 421 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 307 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 82 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - Irish Ale 1084 | 79 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
| Danstar - Nottingham Ale Yeast | 74 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - Irish Ale Yeast WLP004 | 68 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
| Wyeast - American Ale 1056 | 62 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| White Labs - English Ale Yeast WLP002 | 62 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Wyeast - London Ale III 1318 | 46 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
| Imperial Yeast - A10 Darkness | 36 | 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 | 166 | Water Agt | Sparge | 13% | 0% - 100% |
| Irish Moss | 121 | Fining | Boil | 45% | 0% - 100% |
| Whirlfloc | 110 | Fining | Boil | 43% | 0% - 100% |
| Baking Soda | 100 | Water Agt | Mash | 12% | 0% - 100% |
| Calcium Chloride (dihydrate) | 95 | Water Agt | Sparge | 11% | 0% - 75% |
| Epsom Salt | 66 | Water Agt | Mash | 6% | 0% - 50% |
| Cocao Nibs | 48 | Flavor | Mash | 34% | 0% - 100% |
| Vanilla Bean | 47 | Flavor | Secondary | 48% | 0% - 100% |
| Lactic acid | 46 | Water Agt | Mash | 52% | 0% - 100% |
| Cocoa powder | 42 | Flavor | Mash | 42% | 1% - 100% |
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