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 | 9929 | |
| Extra Chocolate Stout_24.12.11 |
19 L | 6.66% | 35.41 | 1.072 | 1.021 | All Grain | 8191 | |
| Cinnamon Bun Stout |
6.5 gal | 7.52% | 14.87 | 1.082 | 1.025 | All Grain | 8039 | |
| chocolate peanut butter stout |
5.5 gal | 4.74% | 18.05 | 1.050 | 1.014 | All Grain | 7390 | |
| Date Stout |
5.5 gal | 5.52% | 34.39 | 1.059 | 1.017 | All Grain | 6218 | |
| Pumpkin Spice Latte Stout |
5 gal | 5.92% | 35.68 | 1.067 | 1.022 | All Grain | 5250 | |
| Gunner's Step-Daughter |
3.5 gal | 5.33% | 32.98 | 1.061 | 1.023 | BIAB | 5096 | |
| Marzipan Chocolate Stout #1 |
1 gal | 5.02% | 28.39 | 1.048 | 1.010 | BIAB | 4859 | |
| #12 Gelfling Essence Stout |
5.75 gal | 4.94% | 44.91 | 1.050 | 1.013 | Partial Mash | 4551 | |
| Cappuccino Stout |
5 gal | 6.23% | 16.03 | 1.069 | 1.022 | All Grain | 4429 |
Newest Sweet Stout (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| 소맥 |
20 L | 4.87% | 20.82 | 1.051 | 1.014 | All Grain | 11 | |
| 소맥 |
20 L | 4.87% | 20.82 | 1.051 | 1.014 | All Grain | 13 | |
| Fuzz Bucket Milk Stout |
20 L | 6.38% | 0 | 1.065 | 1.016 | All Grain | 33 | |
| chocolate milk stout kit |
5 gal | 5.38% | 27.02 | 1.050 | 1.009 | BIAB | 32 | |
| Chocolate Milk Stout |
600 L | 4.81% | 31.32 | 1.056 | 1.019 | All Grain | 30 | |
| Cherry Stout |
6 L | 6.71% | 19.83 | 1.068 | 1.017 | All Grain | 63 | |
| Oat Milk Stout |
5 gal | 6.92% | 17.4 | 1.077 | 1.025 | All Grain | 79 | |
| Little Dipper Nanny |
28 L | 4.34% | 31.88 | 1.047 | 1.014 | All Grain | 49 | |
| Mash Monster Pastry Stout |
5.4 L | 11.39% | 0 | 1.120 | 1.033 | BIAB | 59 | |
| #55 Beetje Stout Bier |
10.5 gal | 5.58% | 26.07 | 1.053 | 1.011 | All Grain | 81 |
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 | 1,007 | Adjunct | raw |
2.2°L
|
33 | 8% | 0% - 36% | |
| American - Chocolate | 683 | American | Grain | roasted malt |
350°L
|
29 | 7% | 0% - 100% |
| American - Roasted Barley | 631 | 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 | 524 | 5 | 55% | 8% - 100% |
| Fuggles | 459 | 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 | 372 | 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 | Mash | 28% | 0% - 100% |
| Vanilla Bean | 84 | Spice | Secondary | 38% | 0% - 100% |
| Lactic acid | 75 | Water Agt | Mash | 51% | 0% - 100% |
| Chalk | 64 | Water Agt | Mash | 11% | 0% - 100% |
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