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	6180
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	5550
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	5011
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	4845
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	4660
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	4330
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	3991
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	3561
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3470
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	3002

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mighty Belbulbin	186 gal	4.53%	27.12	1.042	1.007		All Grain	16
Dry strong stout	20.8 L	6.18%	21.1	1.060	1.013		All Grain	17
Goneness	21 L	7.21%	54.73	1.067	1.012		All Grain	27
BdK Gunnies 20L allgrain	20 L	4.18%	32.01	1.046	1.014		Partial Mash	43
Luck O' the Irish Dry Stout	2.5 gal	4.68%	28.28	1.049	1.013		BIAB	37
Miso Chocoi stout	46 L	4.35%	25.06	1.047	1.014		All Grain	32
Liffey Irish stout	25 L	4.33%	34.06	1.043	1.010		extract	34
Black-Tailed Stout	7.75 gal	4.37%	33.57	1.044	1.010		All Grain	31
my Irish stout	1 gal	3.82%	34.66	1.039	1.010		BIAB	34
Stout	5 gal	4.63%	0	1.048	1.013		extract	51

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	642		Adjunct	raw	2.2°L	32	16%	0% - 100%
United Kingdom - Maris Otter Pale	500	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	377	American	Grain	roasted malt	300°L	33	8%	0% - 52%
Flaked Oats	370		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	256	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	128	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	543	5	60%	1% - 100%
Fuggles	239	4.5	50%	5% - 100%
Cascade	130	7	47%	4% - 100%
Willamette	123	4.5	49%	10% - 100%
Northern Brewer	114	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	397	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	148	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	137	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	51	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	188	Water Agt	Mash	25%	0% - 100%
Irish Moss	109	Fining	Boil	66%	0% - 100%
Whirlfloc	73	Fining	Boil	61%	0% - 100%
Calcium Chloride (dihydrate)	66	Water Agt	Mash	21%	0% - 100%
Chalk	65	Water Agt	Mash	37%	0% - 100%
Epsom Salt	64	Water Agt	Mash	8%	0% - 40%
Baking Soda	63	Water Agt	Mash	19%	0% - 100%
Lactic acid	54	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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