Stout and porter

Sweet Stout

BJCP 16A

Milk stout: lactose, which brewing yeast cannot ferment, leaves a residual sweetness that rounds the roast into something closer to chocolate milk than coffee.

Vital statistics

Each bar is drawn against the full range of all 98 styles

Original gravity

1.044 - 1.060

Final gravity

1.012 - 1.024

Bitterness

20 IBU - 40 IBU

Colour

30 SRM - 40 SRM

Alcohol

4% - 6%

Colour also 59-79 EBC

What goes wrong

Guessing the lactose. It is unfermentable, so every gram stays; 400 to 500 g in a 20 litre batch is a starting point and more is very hard to undo.

Commercial examples

Bristol Beer Factory Milk StoutLeft Hand Milk StoutLancaster Milk StoutMackeson's XXX StoutMarston's Oyster Stout

Reference examples of the style, as listed in the BJCP 2021 Style Guidelines. Availability varies by market and year.

Vital statistics as published in the BJCP 2021 Style Guidelines. Checked against the published guidelines.

Brew it

A recipe on this site brewed to this style

Every figure below is computed from the ingredients and checked against the ranges above before the page is built.

Straightforward

Milk Stout

OG 1.055 · 4.9% · 22 IBU

The rest of the stout and porter family

13C

English Porter

4-5.4% · 18-35 IBU

15B

Irish Stout

3.8-5% · 25-45 IBU

15C

Irish Extra Stout

5.5-6.5% · 35-50 IBU

16B

Oatmeal Stout

4.2-5.9% · 25-40 IBU

16C

Tropical Stout

5.5-8% · 30-50 IBU

16D

Foreign Extra Stout

6.3-8% · 50-70 IBU

Baltic Porter

6.5-9.5% · 20-40 IBU

20A

American Porter

4.8-6.5% · 25-50 IBU

20B

American Stout

5-7% · 35-75 IBU

Plan a batch to these numbers.

Bitterness Colour Alcohol