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 12223
Coconut Chocolate Oatmeal Stout
5.5 gal 5.13% 28.2 1.064 1.025
All Grain 8551
Extra Chocolate Stout_24.12.11
19 L 6.66% 35.41 1.072 1.021
All Grain 6994
Cinnamon Bun Stout
6.5 gal 7.52% 14.87 1.082 1.025
All Grain 6377
chocolate peanut butter stout
5.5 gal 4.74% 18.05 1.050 1.014
All Grain 6210
Marzipan Chocolate Stout #1
1 gal 5.02% 28.39 1.048 1.010
BIAB 4207
Pumpkin Spice Latte Stout
5 gal 5.92% 35.68 1.067 1.022
All Grain 4081
Date Stout
5.5 gal 5.52% 34.39 1.059 1.017
All Grain 4005
#12 Gelfling Essence Stout
5.75 gal 4.94% 44.91 1.050 1.013
Partial Mash 3483
Cappuccino Stout
5 gal 6.23% 16.03 1.069 1.022
All Grain 3112

Newest Sweet Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
3 Pump Special
10.5 gal 5.23% 42.65 1.066 1.026
All Grain 14
Awesome Recipe
139.5 gal 4.77% 0.61 1.048 1.011
All Grain 4
Stout café-érable-vanille
11.24 L 7.68% 28.07 1.083 1.024
All Grain 42
Momma gets the MILK STOUT
6.125 gal 6.54% 65.28 1.080 1.030
All Grain 24
Sir Moch-A-Lot Mocha Stout v2
5.5 gal 7.47% 29.79 1.076 1.019
BIAB 44
Saint Patrick's Stout
17 L 5.52% 24.67 1.054 1.012
All Grain 40
Chai Vegan Milk Stout
5.5 gal 5.04% 0 1.051 1.013
extract 33
Chai Vegan Milk Stout
5.5 gal 5.04% 0 1.051 1.013
extract 33
Milk Stout
2.5 gal 7.52% 32.24 1.070 1.013
BIAB 41
Small Choco Stout
2.5 gal 5.59% 40.5 1.058 1.015
BIAB 38

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Lactose (Milk Sugar) 1,313 Sugar sugar 1°L
41 7% 0% - 100%
Flaked Oats 868 Adjunct raw 2.2°L
33 7% 0% - 36%
American - Chocolate 618 American Grain roasted malt 350°L
29 7% 0% - 100%
United Kingdom - Maris Otter Pale 574 United Kingdom Grain base malt 3.75°L
38 62% 2% - 100%
American - Roasted Barley 570 American Grain roasted malt 300°L
33 6% 1% - 82%
US - Pale 2-Row 530 US Grain base malt 1.8°L
37 62% 6% - 100%
Flaked Barley 370 Adjunct raw 2.2°L
32 7% 1% - 50%
Caramel / Crystal 60L 367 Grain crystal malt 60°L
34 7% 2% - 100%
United Kingdom - Chocolate 307 United Kingdom Grain roasted malt 425°L
34 7% 1% - 23%
United Kingdom - Roasted Barley 265 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 474 5 55% 8% - 100%
Fuggles 414 4.5 53% 4% - 100%
Magnum 329 15 56% 0% - 100%
Willamette 214 4.5 53% 10% - 100%
Cascade 160 7 49% 8% - 100%
Northern Brewer 126 7.8 58% 10% - 100%
Kent Goldings 101 5 59% 14% - 100%
Columbus 95 15 46% 2% - 100%
Nugget 86 14 53% 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-04 453 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 335 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 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 188 Water Agt Mash 13% 0% - 100%
Irish Moss 128 Fining Boil 44% 0% - 100%
Whirlfloc 116 Fining Boil 44% 0% - 100%
Calcium Chloride (dihydrate) 109 Water Agt Mash 11% 0% - 75%
Baking Soda 106 Water Agt Mash 11% 0% - 100%
Epsom Salt 73 Water Agt Mash 5% 0% - 50%
Vanilla Bean 58 Flavor Secondary 43% 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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