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	5982
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	5332
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	4865
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	4676
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	4361
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	4256
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	3687
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	3507
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3415
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	2825

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Something something Stout	20.8 L	5.82%	216.69	1.055	1.011		All Grain	45
Caleb's Brew	5.5 gal	4.08%	89.71	1.039	1.008		All Grain	21
Dry Stout	20.8 L	4.85%	35.33	1.048	1.011		BIAB	16
Dry Irish 2024	2.5 gal	5.01%	41.08	1.051	1.013		extract	18
Heledengrove Stout	5.5 gal	6.28%	31.36	1.063	1.015		All Grain	27
Florida stout	2 gal	5.22%	25.43	1.050	1.010		Partial Mash	14
PHORTER PP MAJU	20 L	4.82%	0	1.050	1.013		BIAB	22
IDK Stout	5 gal	5.39%	25.04	1.056	1.015		BIAB	29
Stout	63 L	9.01%	61.95	1.092	1.023		All Grain	37
Stout	17 L	4.81%	28.69	1.046	1.009		BIAB	31

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	633		Adjunct	raw	2.2°L	32	16%	0% - 100%
United Kingdom - Maris Otter Pale	496	United Kingdom	Grain	base malt	3.75°L	38	67%	10% - 100%
United Kingdom - Roasted Barley	418	United Kingdom	Grain	roasted malt	550°L	29	8%	1% - 25%
American - Roasted Barley	374	American	Grain	roasted malt	300°L	33	8%	0% - 52%
Flaked Oats	367		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Chocolate	280	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	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	537	5	60%	1% - 100%
Fuggles	234	4.5	50%	5% - 100%
Cascade	127	7	47%	4% - 100%
Willamette	124	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	77	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	392	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	227	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	135	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	32	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	110	Fining	Boil	66%	0% - 100%
Whirlfloc	73	Water Agt	Boil	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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