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	6272
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	5634
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	5064
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	4897
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	4776
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	4371
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	4124
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	3614
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3491
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	3055

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
guinness	23 L	4.1%	51.46	1.042	1.010		All Grain	16
Mellow Guiness	10 gal	4.16%	34.63	1.041	1.010		All Grain	15
Nitro Big Kit	2050 L	4.45%	0	1.048	1.014		All Grain	18
Toe Jamm Coffee	20.8 L	4.96%	26.75	1.050	1.012		BIAB	20
English Stout	16 L	6.21%	30.53	1.062	1.015		All Grain	22
N/A	18 L	6.68%	5.82	1.068	1.017		All Grain	25
NOCHE VINOSA	27 L	6.17%	28.62	1.062	1.015		All Grain	27
Dalleys Dry Irish Stout	21 L	3.8%	40	1.039	1.010		All Grain	32
8th B'day	2950 L	11.76%	0	1.107	1.027		All Grain	33
Sexy Stout	5.5 gal	9.86%	73.32	1.100	1.025		All Grain	20

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	645		Adjunct	raw	2.2°L	32	16%	0% - 100%
United Kingdom - Maris Otter Pale	501	United Kingdom	Grain	base malt	3.75°L	38	67%	10% - 100%
United Kingdom - Roasted Barley	424	United Kingdom	Grain	roasted malt	550°L	29	8%	1% - 25%
American - Roasted Barley	379	American	Grain	roasted malt	300°L	33	8%	0% - 52%
Flaked Oats	372		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Chocolate	283	American	Grain	roasted malt	350°L	29	6%	1% - 18%
US - Pale 2-Row	256	US	Grain	base malt	1.8°L	37	67%	7% - 100%
United Kingdom - Chocolate	169	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 21%
American - Black Malt	130	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	546	5	61%	1% - 100%
Fuggles	240	4.5	50%	5% - 100%
Cascade	130	7	47%	4% - 100%
Willamette	123	4.5	49%	10% - 100%
Magnum	113	15	50%	6% - 100%
Northern Brewer	113	7.8	54%	10% - 100%
Challenger	92	8.5	50%	5% - 100%
Columbus	79	15	46%	7% - 100%
Kent Goldings	66	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	36%	9% - 100%
United Kingdom - Roasted Barley	41	United Kingdom	Grain	roasted malt	550°L	29	51%	5% - 100%
American - Chocolate	30	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	399	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	226	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	150	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	138	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	87	Danstar	Ale	Med-High	High	77%	57°F	70°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	53	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	189	Water Agt	Mash	25%	0% - 100%
Irish Moss	109	Fining	Boil	66%	0% - 100%
Whirlfloc	75	Water Agt	Boil	60%	0% - 100%
Calcium Chloride (dihydrate)	68	Water Agt	Mash	20%	0% - 100%
Epsom Salt	67	Water Agt	Mash	8%	0% - 40%
Chalk	67	Water Agt	Mash	37%	0% - 100%
Baking Soda	64	Water Agt	Mash	18%	0% - 100%
Lactic acid	55	Water Agt	Mash	68%	1% - 100%
Calcium Chloride (anhydrous)	35	Water Agt	Mash	18%	0% - 84%
Cocao Nibs	32	Flavor	Secondary	37%	0% - 100%

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