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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 6262
DRY STOUT
20 L 4.61% 39.36 1.048 1.012
All Grain 5625
Dry Stout 1 gal
3.8 L 4.31% 42.63 1.046 1.013
BIAB 5060
Hennessy Irish Stout
19 L 5.2% 41.22 1.053 1.013
All Grain 4895
Vanilla Stout
20 L 4.91% 30.91 1.050 1.012
All Grain 4758
Stout Snout
3 gal 4.74% 32.3 1.047 1.011
All Grain 4369
Oatmeal Milk stout
5 gal 6.5% 27.08 1.068 1.018
All Grain 4104
2014 Tiny Stout
18.93 L 4.73% 31.13 1.050 1.014
All Grain 3606
Session Stout
4.5 gal 3.97% 0 1.038 1.008
All Grain 3488
Dry Irish Stout 5 gal
5 gal 4.11% 21.82 1.043 1.012
All Grain 3047

Newest Dry Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
スカウト
150 L 4.17% 0 1.042 1.011
extract 2
N/A
18 L 6.68% 5.82 1.068 1.017
All Grain 21
Dalleys Dry Irish Stout
21 L 3.8% 40 1.039 1.010
All Grain 28
8th B'day
2950 L 11.76% 0 1.107 1.027
All Grain 27
Sexy Stout
5.5 gal 9.86% 73.32 1.100 1.025
All Grain 19
coffee stout
1250 L 4.07% 0 1.041 1.010
All Grain 21
Olut projekti dry stout
15 L 4.95% 35.11 1.050 1.012
All Grain 37
masca
1000 L 4.88% 26.61 1.046 1.009
All Grain 32
Guinness 123
11 gal 4.9% 31.48 1.049 1.012
All Grain 26
True noir
20.5 L 4.53% 46.96 1.053 1.019
All Grain 56

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Barley 644 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 423 United Kingdom Grain roasted malt 550°L
29 8% 1% - 25%
American - Roasted Barley 378 American Grain roasted malt 300°L
33 8% 0% - 52%
Flaked Oats 372 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 168 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%
Northern Brewer 113 7.8 54% 10% - 100%
Magnum 112 15 50% 6% - 100%
Challenger 92 8.5 50% 5% - 100%
Columbus 80 15 47% 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-04 398 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 54 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 190 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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