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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 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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