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 | 6221 | |
DRY STOUT |
20 L | 4.61% | 39.36 | 1.048 | 1.012 | All Grain | 5593 | |
Dry Stout 1 gal |
3.8 L | 4.31% | 42.63 | 1.046 | 1.013 | BIAB | 5036 | |
Hennessy Irish Stout |
19 L | 5.2% | 41.22 | 1.053 | 1.013 | All Grain | 4867 | |
Vanilla Stout |
20 L | 4.91% | 30.91 | 1.050 | 1.012 | All Grain | 4720 | |
Stout Snout |
3 gal | 4.74% | 32.3 | 1.047 | 1.011 | All Grain | 4343 | |
Oatmeal Milk stout |
5 gal | 6.5% | 27.08 | 1.068 | 1.018 | All Grain | 4050 | |
2014 Tiny Stout |
18.93 L | 4.73% | 31.13 | 1.050 | 1.014 | All Grain | 3582 | |
Session Stout |
4.5 gal | 3.97% | 0 | 1.038 | 1.008 | All Grain | 3477 | |
Dry Irish Stout 5 gal |
5 gal | 4.11% | 21.82 | 1.043 | 1.012 | All Grain | 3024 |
Newest Dry Stout (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Olut projekti dry stout |
15 L | 4.95% | 35.11 | 1.050 | 1.012 | All Grain | 17 | |
masca |
1000 L | 4.88% | 26.61 | 1.046 | 1.009 | All Grain | 22 | |
Guinness 123 |
11 gal | 4.96% | 31.48 | 1.049 | 1.011 | All Grain | 17 | |
True noir |
20.5 L | 4.53% | 46.96 | 1.053 | 1.019 | All Grain | 33 | |
Awesome Recipe |
3 gal | 4.09% | 0 | 1.042 | 1.010 | All Grain | 16 | |
Awesome Recipe |
11.4 L | 4.25% | 0 | 1.043 | 1.011 | All Grain | 15 | |
Chon-Si Stuot |
20 L | 5.2% | 30.86 | 1.049 | 1.009 | All Grain | 26 | |
Guinness Clone |
28 L | 4.94% | 34.2 | 1.052 | 1.014 | All Grain | 52 | |
Low ABV Stout(walkabout stout) |
76 gal | 4.48% | 27.92 | 1.044 | 1.010 | All Grain | 32 | |
Awesome Recipe |
11.4 L | 3% | 0 | 1.030 | 1.008 | All Grain | 27 |
Fermentables Used In Dry Stout (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Barley | 643 | 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 | 421 | 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 | 371 | Adjunct | raw |
2.2°L
|
33 | 9% | 0% - 32% | |
American - Chocolate | 282 | 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 | 544 | 5 | 61% | 1% - 100% |
Fuggles | 240 | 4.5 | 50% | 5% - 100% |
Cascade | 130 | 7 | 47% | 4% - 100% |
Willamette | 123 | 4.5 | 49% | 10% - 100% |
Northern Brewer | 113 | 7.8 | 54% | 10% - 100% |
Magnum | 111 | 15 | 50% | 6% - 100% |
Challenger | 92 | 8.5 | 50% | 5% - 100% |
Columbus | 79 | 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 | 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 | 396 | 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 | 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 | 189 | Water Agt | Mash | 25% | 0% - 100% |
Irish Moss | 109 | Fining | Boil | 66% | 0% - 100% |
Whirlfloc | 74 | Water Agt | Boil | 60% | 0% - 100% |
Calcium Chloride (dihydrate) | 68 | Water Agt | Mash | 22% | 0% - 100% |
Chalk | 67 | Water Agt | Mash | 37% | 0% - 100% |
Epsom Salt | 66 | Water Agt | Mash | 8% | 0% - 40% |
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 | Boil | 37% | 0% - 100% |