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 12989
Coconut Chocolate Oatmeal Stout
5.5 gal 5.13% 28.2 1.064 1.025
All Grain 9086
Extra Chocolate Stout_24.12.11
19 L 6.66% 35.41 1.072 1.021
All Grain 7535
Cinnamon Bun Stout
6.5 gal 7.52% 14.87 1.082 1.025
All Grain 6993
chocolate peanut butter stout
5.5 gal 4.74% 18.05 1.050 1.014
All Grain 6713
Date Stout
5.5 gal 5.52% 34.39 1.059 1.017
All Grain 4799
Pumpkin Spice Latte Stout
5 gal 5.92% 35.68 1.067 1.022
All Grain 4550
Marzipan Chocolate Stout #1
1 gal 5.02% 28.39 1.048 1.010
BIAB 4478
#12 Gelfling Essence Stout
5.75 gal 4.94% 44.91 1.050 1.013
Partial Mash 3829
Cappuccino Stout
5 gal 6.23% 16.03 1.069 1.022
All Grain 3734

Newest Sweet Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
12 L 7.43% 34.19 1.082 1.025
All Grain 4
Pancake Stout
45 L 7.19% 11.05 1.075 1.020
All Grain 18
StPatstout
30 gal 5.07% 42.89 1.056 1.018
All Grain 24
Catalan Hot Chocolate
31 gal 7.35% 22.65 1.073 1.017
All Grain 38
test 1
31 gal 5.54% 24.91 1.062 1.020
All Grain 63
Sweet stout
220 L 5.74% 25.08 1.057 1.013
All Grain 32
Black Magic
28 L 5.48% 32.27 1.058 1.016
All Grain 28
Peanut Butter Chocolate Stout
5.5 gal 5.68% 23.39 1.060 1.017
BIAB 33
코쿤캅
20 L 4.67% 28.18 1.048 1.012
extract 40
Mr. Wonka, We've Lost an Oompa Loompa
5.5 gal 5.43% 32.19 1.057 1.015
extract 106

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Lactose (Milk Sugar) 1,382 Sugar sugar 1°L
41 7% 0% - 100%
Flaked Oats 949 Adjunct raw 2.2°L
33 8% 0% - 36%
American - Chocolate 654 American Grain roasted malt 350°L
29 7% 0% - 100%
United Kingdom - Maris Otter Pale 607 United Kingdom Grain base malt 3.75°L
38 62% 2% - 100%
American - Roasted Barley 603 American Grain roasted malt 300°L
33 6% 1% - 82%
US - Pale 2-Row 542 US Grain base malt 1.8°L
37 62% 6% - 100%
Flaked Barley 393 Adjunct raw 2.2°L
32 7% 1% - 50%
Caramel / Crystal 60L 384 Grain crystal malt 60°L
34 7% 2% - 100%
United Kingdom - Chocolate 319 United Kingdom Grain roasted malt 425°L
34 7% 1% - 23%
United Kingdom - Roasted Barley 281 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 498 5 55% 8% - 100%
Fuggles 433 4.5 53% 4% - 100%
Magnum 347 15 56% 0% - 100%
Willamette 222 4.5 52% 10% - 100%
Cascade 167 7 49% 8% - 100%
Northern Brewer 132 7.8 59% 10% - 100%
Kent Goldings 104 5 59% 14% - 100%
Columbus 97 15 46% 2% - 100%
Nugget 93 14 53% 9% - 100%
Cluster 86 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 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 23 United Kingdom Grain roasted malt 525°L
27 31% 7% - 100%
American - Caramel / Crystal 80L 22 American Grain crystal malt 80°L
33 30% 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-04 493 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 355 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 85 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Irish Ale 1084 84 Wyeast Ale 0.1 Medium 73% 62°F 72°F
White Labs - Irish Ale Yeast WLP004 74 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
Wyeast - American Ale 1056 67 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - English Ale Yeast WLP002 66 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - London Ale III 1318 52 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 204 Water Agt Mash 12% 0% - 100%
Irish Moss 128 Fining Boil 46% 0% - 100%
Whirlfloc 126 Fining Boil 43% 0% - 100%
Calcium Chloride (dihydrate) 123 Water Agt Mash 10% 0% - 75%
Baking Soda 122 Water Agt Mash 11% 0% - 100%
Epsom Salt 81 Water Agt Mash 5% 0% - 50%
Cocao Nibs 74 Flavor Whirlpool 29% 0% - 100%
Vanilla Bean 69 Spice Primary 40% 0% - 100%
Cocoa powder 61 Flavor Boil 43% 0% - 100%
Lactic acid 61 Water Agt Mash 49% 0% - 100%

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