Stout - Dry Stout (BJCP 2008)

Top 10 Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dry Stout Belhaven Scottish Stout clone	15 L	4.71%	32.98	1.046	1.011		BIAB	6057
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	5419
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	4890
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	4749
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	4449
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	4281
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	3770
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	3524
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3438
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	2871

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mac Dubh Stout	6 gal	6.61%	57.87	1.076	1.026		extract	60
Chocolate stout	5.5 gal	5.17%	0	1.049	1.010		All Grain	42
Guinness Clone	20 L	4.99%	141.69	1.048	1.010		All Grain	50
Coffee Stout	12.5 L	6.33%	43.43	1.063	1.014		All Grain	24
Nitro Stout	270 L	4.28%	0	1.043	1.011		All Grain	29
Awesome Recipe	217 gal	7.98%	0	1.081	1.020		All Grain	27
Awesome Recipe	1 gal	4.14%	0	1.042	1.011		All Grain	15
oatmeal stout 2024 v2	15 gal	6.14%	0	1.061	1.015		All Grain	33
Aideen stout	25 L	5.26%	18.73	1.048	1.008		BIAB	40
Midnight Eclipse	5.5 gal	7.51%	71.02	1.072	1.015		extract	37

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	637		Adjunct	raw	2.2°L	32	16%	0% - 100%
United Kingdom - Maris Otter Pale	497	United Kingdom	Grain	base malt	3.75°L	38	67%	10% - 100%
United Kingdom - Roasted Barley	419	United Kingdom	Grain	roasted malt	550°L	29	8%	1% - 25%
American - Roasted Barley	376	American	Grain	roasted malt	300°L	33	8%	0% - 52%
Flaked Oats	368		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Chocolate	281	American	Grain	roasted malt	350°L	29	6%	1% - 18%
US - Pale 2-Row	255	US	Grain	base malt	1.8°L	37	67%	7% - 100%
United Kingdom - Chocolate	167	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 21%
American - Black Malt	129	American	Grain	roasted malt	500°L	28	5%	1% - 100%
German - Carafa III	109	German	Grain	roasted malt	535°L	32	4%	1% - 16%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	538	5	60%	1% - 100%
Fuggles	236	4.5	50%	5% - 100%
Cascade	128	7	47%	4% - 100%
Willamette	123	4.5	49%	10% - 100%
Northern Brewer	113	7.8	54%	10% - 100%
Magnum	110	15	50%	6% - 100%
Challenger	92	8.5	50%	5% - 100%
Columbus	78	15	47%	7% - 100%
Kent Goldings	65	5	59%	11% - 100%
Cluster	64	6.5	75%	3% - 100%

Steeping Grains Used In Dry Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Roasted Barley	43	American	Grain	roasted malt	300°L	33	37%	9% - 100%
United Kingdom - Roasted Barley	41	United Kingdom	Grain	roasted malt	550°L	29	51%	5% - 100%
American - Chocolate	31	American	Grain	roasted malt	350°L	29	28%	6% - 100%
American - Black Malt	20	American	Grain	roasted malt	500°L	28	22%	5% - 50%
Flaked Barley	16		Adjunct	raw	2.2°L	32	38%	13% - 100%
United Kingdom - Black Patent	15	United Kingdom	Grain	roasted malt	525°L	27	22%	2% - 57%
Caramel / Crystal 60L	14		Grain	crystal malt	60°L	34	34%	12% - 60%
United Kingdom - Chocolate	13	United Kingdom	Grain	roasted malt	425°L	34	24%	5% - 100%
United Kingdom - Dark Crystal 80L	9	United Kingdom	Grain	crystal malt	80°L	33	24%	4% - 40%
United Kingdom - Pale Chocolate	9	United Kingdom	Grain	roasted malt	207°L	33	30%	12% - 75%

Yeasts Used In Dry 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	394	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	225	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	147	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	136	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	86	Danstar	Ale	Med-High	High	77%	57°F	70°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	52	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - Dry English Ale Yeast WLP007	33	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - American Ale 1056	31	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	29	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - English Ale Yeast WLP002	22	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F

Other Ingredients Used In Dry Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	187	Water Agt	Mash	25%	0% - 100%
Irish Moss	109	Fining	Boil	66%	0% - 100%
Whirlfloc	73	Water Agt	Mash	61%	0% - 100%
Calcium Chloride (dihydrate)	66	Water Agt	Mash	21%	0% - 100%
Chalk	65	Water Agt	Mash	37%	0% - 100%
Epsom Salt	63	Water Agt	Mash	8%	0% - 40%
Baking Soda	63	Water Agt	Mash	19%	0% - 100%
Lactic acid	53	Water Agt	Mash	68%	1% - 100%
Calcium Chloride (anhydrous)	34	Water Agt	Mash	18%	0% - 84%
Cocao Nibs	32	Flavor	Secondary	37%	0% - 100%

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