Stout - Sweet Stout (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 12151
Coconut Chocolate Oatmeal Stout
5.5 gal 5.13% 28.2 1.064 1.025
All Grain 8500
Cinnamon Bun Stout
6.5 gal 7.52% 14.87 1.082 1.025
All Grain 6317
chocolate peanut butter stout
5.5 gal 4.74% 18.05 1.050 1.014
All Grain 6171
Marzipan Chocolate Stout #1
1 gal 5.02% 28.39 1.048 1.010
BIAB 4182
Pumpkin Spice Latte Stout
5 gal 5.92% 35.68 1.067 1.022
All Grain 4049
Date Stout
5.5 gal 5.52% 34.39 1.059 1.017
All Grain 3938
#12 Gelfling Essence Stout
5.75 gal 4.94% 44.91 1.050 1.013
Partial Mash 3456
Cappuccino Stout
5 gal 6.23% 16.03 1.069 1.022
All Grain 3073
Gunner's Step-Daughter
3.5 gal 5.33% 32.98 1.061 1.023
BIAB 2805

Newest Sweet Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
imperial stout 2024
650 L 8.62% 30.83 1.090 1.024
All Grain 11
Hazel-NUTS Kick
25 L 5.15% 28.58 1.049 1.010
All Grain 16
STOUT
210 L 6.25% 30.13 1.060 1.014
All Grain 12
Rainforest Dark
5 gal 6.57% 43.72 1.067 1.017
BIAB 23
Lucky Charms Stout
2.5 gal 12.74% 110.64 1.132 1.035
BIAB 19
sweet potato stout
300 L 6.12% 32.42 1.064 1.017
All Grain 35
Coffee Vanilla whisky milk stout
22.5 L 6.21% 105.16 1.065 1.018
All Grain 25
Wink eye stout
3 gal 6.35% 29.23 1.065 1.016
All Grain 35
더블매슁 스타우트
15 L 11.14% 19.33 1.118 1.033
All Grain 35
Awesome Recipe
500 L 5.28% 25.68 1.050 1.009
All Grain 22

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Lactose (Milk Sugar) 1,306 Sugar sugar 1°L
41 7% 0% - 100%
Flaked Oats 862 Adjunct raw 2.2°L
33 7% 0% - 36%
American - Chocolate 616 American Grain roasted malt 350°L
29 7% 0% - 100%
American - Roasted Barley 570 American Grain roasted malt 300°L
33 6% 1% - 82%
United Kingdom - Maris Otter Pale 569 United Kingdom Grain base malt 3.75°L
38 62% 2% - 100%
US - Pale 2-Row 530 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 366 Grain crystal malt 60°L
34 7% 2% - 100%
United Kingdom - Chocolate 305 United Kingdom Grain roasted malt 425°L
34 7% 1% - 23%
United Kingdom - Roasted Barley 264 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 472 5 55% 8% - 100%
Fuggles 409 4.5 53% 4% - 100%
Magnum 328 15 56% 0% - 100%
Willamette 214 4.5 53% 10% - 100%
Cascade 159 7 49% 8% - 100%
Northern Brewer 126 7.8 58% 10% - 100%
Kent Goldings 100 5 59% 14% - 100%
Columbus 95 15 46% 2% - 100%
Cluster 85 6.5 51% 8% - 100%
Nugget 85 14 53% 9% - 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-04 452 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 333 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 72 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 48 Wyeast Ale 0.1 High 73% 64°F 74°F
Imperial Yeast - A10 Darkness 39 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 115 Water Agt Boil 44% 0% - 100%
Calcium Chloride (dihydrate) 108 Water Agt Mash 10% 0% - 75%
Baking Soda 105 Water Agt Mash 11% 0% - 100%
Epsom Salt 73 Water Agt Mash 5% 0% - 50%
Vanilla Bean 57 Spice Secondary 44% 0% - 100%
Cocao Nibs 57 Flavor Primary 30% 0% - 100%
Lactic acid 51 Water Agt Sparge 52% 0% - 100%
Cocoa powder 51 Flavor Boil 44% 0% - 100%

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