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	12517
Coconut Chocolate Oatmeal Stout	5.5 gal	5.13%	28.2	1.064	1.025		All Grain	8757
Extra Chocolate Stout_24.12.11	19 L	6.66%	35.41	1.072	1.021		All Grain	7195
Cinnamon Bun Stout	6.5 gal	7.52%	14.87	1.082	1.025		All Grain	6632
chocolate peanut butter stout	5.5 gal	4.74%	18.05	1.050	1.014		All Grain	6413
Marzipan Chocolate Stout #1	1 gal	5.02%	28.39	1.048	1.010		BIAB	4331
Date Stout	5.5 gal	5.52%	34.39	1.059	1.017		All Grain	4288
Pumpkin Spice Latte Stout	5 gal	5.92%	35.68	1.067	1.022		All Grain	4276
#12 Gelfling Essence Stout	5.75 gal	4.94%	44.91	1.050	1.013		Partial Mash	3651
Cappuccino Stout	5 gal	6.23%	16.03	1.069	1.022		All Grain	3354

Newest Sweet Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Chocolate Stout	5 gal	10.34%	63.92	1.097	1.018		Partial Mash	35
Hoppy Stout	2050 L	6.2%	0	1.061	1.015		All Grain	45
Triple Chocko Stout	20 L	4.6%	0	1.049	1.014		Partial Mash	64
Unknown Stout	20 L	8.56%	22.48	1.081	1.015		All Grain	118
Coconut Stout	5 gal	6.78%	64.94	1.068	1.016		All Grain	27
Cocoa Sweet Stout	18 L	4.89%	30.36	1.059	1.021		BIAB	37
Die Gemmer Mannetjie	8 L	5.38%	33.05	1.057	1.016		All Grain	49
Coffee Vanilla whisky milk stout 4.7%	24 L	5.47%	77.53	1.058	1.016		All Grain	49
choco banana	24 L	6.67%	20	1.068	1.017		All Grain	82
Choc Vanilla Stout	26 L	7.88%	48.78	1.075	1.015		All Grain	73

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Lactose (Milk Sugar)	1,350		Sugar	sugar	1°L	41	7%	0% - 100%
Flaked Oats	910		Adjunct	raw	2.2°L	33	8%	0% - 36%
American - Chocolate	638	American	Grain	roasted malt	350°L	29	7%	0% - 100%
United Kingdom - Maris Otter Pale	589	United Kingdom	Grain	base malt	3.75°L	38	62%	2% - 100%
American - Roasted Barley	587	American	Grain	roasted malt	300°L	33	6%	1% - 82%
US - Pale 2-Row	535	US	Grain	base malt	1.8°L	37	62%	6% - 100%
Flaked Barley	379		Adjunct	raw	2.2°L	32	7%	1% - 50%
Caramel / Crystal 60L	375		Grain	crystal malt	60°L	34	7%	2% - 100%
United Kingdom - Chocolate	312	United Kingdom	Grain	roasted malt	425°L	34	7%	1% - 23%
United Kingdom - Roasted Barley	270	United Kingdom	Grain	roasted malt	550°L	29	6%	1% - 83%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	481	5	55%	8% - 100%
Fuggles	422	4.5	53%	4% - 100%
Magnum	338	15	56%	0% - 100%
Willamette	215	4.5	53%	10% - 100%
Cascade	160	7	49%	8% - 100%
Northern Brewer	129	7.8	59%	10% - 100%
Kent Goldings	102	5	59%	14% - 100%
Columbus	96	15	46%	2% - 100%
Nugget	90	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	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	467	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	345	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	85	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - California Ale Yeast WLP001	84	White Labs	Ale	High	Medium	76.5%	68°F	73°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
Wyeast - American Ale 1056	68	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	65	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale III 1318	51	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	195	Water Agt	Mash	13%	0% - 100%
Irish Moss	127	Fining	Boil	45%	0% - 100%
Whirlfloc	122	Fining	Boil	43%	0% - 100%
Calcium Chloride (dihydrate)	117	Water Agt	Mash	10%	0% - 75%
Baking Soda	114	Water Agt	Mash	11%	0% - 100%
Epsom Salt	77	Water Agt	Mash	5%	0% - 50%
Cocao Nibs	66	Flavor	Secondary	29%	0% - 100%
Vanilla Bean	62	Spice	Mash	44%	0% - 100%
Cocoa powder	55	Flavor	Whirlpool	42%	0% - 100%
Lactic acid	55	Water Agt	Mash	51%	0% - 100%

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