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	5628
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	5028
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	4516
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	4503
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	4130
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	3864
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3318
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	3310
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	3117
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	2523

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
black mamba	85 L	12.82%	14.94	1.138	1.040		All Grain	2
Holliday Brewing Olde English Stout	20 L	4.43%	39.09	1.044	1.011		All Grain	10
Dry Irish Stout	5 gal	4.38%	43.66	1.045	1.012		All Grain	36
Oaty Orangey GF Stout (1 gallon test)	1 gal	4.88%	35.54	1.046	1.009		Partial Mash	210
Awesome Recipe	20 L	5.45%	47.84	1.055	1.014		All Grain	9
Dry Irish Stout	2.5 gal	4.8%	60.94	1.049	1.012		BIAB	27
Black Death Stout	5.25 gal	6.15%	19.45	1.064	1.017		extract	23
Signal 12 Chocolate Cherry Oatmeal Stout	5.5 gal	6.42%	64.1	1.059	1.011		All Grain	32
Awesome Recipe	30 gal	4.43%	0	1.045	1.011		All Grain	30
Neapolitan Imperial Stout	5 gal	8.85%	65.25	1.090	1.022		Partial Mash	49

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	601		Adjunct	raw	2.2°L	32	16%	0% - 100%
United Kingdom - Maris Otter Pale	466	United Kingdom	Grain	base malt	3.75°L	38	66%	10% - 100%
United Kingdom - Roasted Barley	401	United Kingdom	Grain	roasted malt	550°L	29	8%	1% - 25%
American - Roasted Barley	351	American	Grain	roasted malt	300°L	33	8%	0% - 52%
Flaked Oats	348		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Chocolate	267	American	Grain	roasted malt	350°L	29	6%	1% - 18%
US - Pale 2-Row	253	US	Grain	base malt	1.8°L	37	67%	7% - 100%
United Kingdom - Chocolate	164	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 14%
American - Black Malt	124	American	Grain	roasted malt	500°L	28	5%	1% - 100%
German - Carafa III	106	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	509	5	61%	5% - 100%
Fuggles	218	4.5	50%	5% - 100%
Cascade	123	7	46%	4% - 100%
Willamette	119	4.5	49%	10% - 100%
Northern Brewer	106	7.8	54%	10% - 100%
Magnum	105	15	49%	9% - 100%
Challenger	86	8.5	49%	5% - 100%
Columbus	72	15	48%	7% - 100%
Kent Goldings	63	5	59%	11% - 100%
Cluster	62	6.5	74%	3% - 100%

Steeping Grains Used In Dry Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Roasted Barley	41	United Kingdom	Grain	roasted malt	550°L	29	51%	5% - 100%
American - Roasted Barley	40	American	Grain	roasted malt	300°L	33	36%	9% - 100%
American - Chocolate	28	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	13		Grain	crystal malt	60°L	34	36%	14% - 60%
United Kingdom - Chocolate	13	United Kingdom	Grain	roasted malt	425°L	34	24%	5% - 100%
United Kingdom - Pale Chocolate	9	United Kingdom	Grain	roasted malt	207°L	33	30%	12% - 75%
United Kingdom - Dark Crystal 80L	9	United Kingdom	Grain	crystal malt	80°L	33	24%	4% - 40%

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	367	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	223	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	143	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	133	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	85	Danstar	Ale	Med-High	High	77%	57°F	70°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	45	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - Dry English Ale Yeast WLP007	31	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - American Ale 1056	28	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	27	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - English Ale Yeast WLP002	20	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	179	Water Agt	Mash	26%	0% - 100%
Irish Moss	103	Fining	Boil	65%	0% - 100%
Whirlfloc	72	Water Agt	Boil	60%	0% - 100%
Calcium Chloride (dihydrate)	62	Water Agt	Mash	20%	0% - 100%
Chalk	62	Water Agt	Mash	39%	0% - 100%
Epsom Salt	62	Water Agt	Mash	7%	0% - 40%
Baking Soda	60	Water Agt	Mash	19%	0% - 100%
Lactic acid	49	Other	Kegging	68%	1% - 100%
Calcium Chloride (anhydrous)	34	Water Agt	Mash	18%	0% - 84%
Cocao Nibs	29	Flavor	Secondary	31%	0% - 100%

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