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	6528
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	5857
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	5231
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	5228
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	5181
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	4776
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	4748
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	3826
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3626
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	3348

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Cherry Stout	20 L	5.09%	40.68	1.052	1.013		extract	9
Stout	21 L	6.06%	31.68	1.062	1.016		All Grain	20
chocolate stout	5.5 gal	6.13%	0	1.062	1.016		All Grain	35
SHENAN - UNFILTERED STOUT	1000 L	4.65%	33.83	1.046	1.011		extract	17
DC103 Black Ale	270 L	4.74%	10.05	1.048	1.011		All Grain	22
Guinnes Clone	2.5 gal	4.4%	28.78	1.045	1.011		BIAB	33
Texas Toast v6	5.7 gal	4.42%	35.97	1.046	1.012		BIAB	29
Chocolate Milk Stout	5 L	8.66%	22.81	1.109	1.043		BIAB	40
English Guineas	200 L	4.57%	42.31	1.050	1.015		All Grain	46
Christmas 2025 Stout	5.3 gal	5.25%	0	1.049	1.009		All Grain	25

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	667		Adjunct	raw	2.2°L	32	16%	0% - 100%
United Kingdom - Maris Otter Pale	519	United Kingdom	Grain	base malt	3.75°L	38	66%	10% - 100%
United Kingdom - Roasted Barley	429	United Kingdom	Grain	roasted malt	550°L	29	8%	1% - 25%
American - Roasted Barley	392	American	Grain	roasted malt	300°L	33	8%	0% - 52%
Flaked Oats	386		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Chocolate	286	American	Grain	roasted malt	350°L	29	6%	1% - 18%
US - Pale 2-Row	257	US	Grain	base malt	1.8°L	37	67%	7% - 100%
United Kingdom - Chocolate	174	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 21%
American - Black Malt	141	American	Grain	roasted malt	500°L	28	5%	1% - 100%
German - Carafa III	110	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	566	5	60%	1% - 100%
Fuggles	256	4.5	51%	5% - 100%
Cascade	134	7	47%	4% - 100%
Willamette	129	4.5	50%	10% - 100%
Magnum	120	15	50%	6% - 100%
Northern Brewer	116	7.8	54%	10% - 100%
Challenger	97	8.5	50%	5% - 100%
Columbus	84	15	47%	7% - 100%
Kent Goldings	68	5	58%	11% - 100%
Nugget	68	14	56%	7% - 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	44	American	Grain	roasted malt	300°L	33	36%	9% - 100%
United Kingdom - Roasted Barley	42	United Kingdom	Grain	roasted malt	550°L	29	50%	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	411	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	237	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	153	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	139	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	89	Danstar	Ale	Med-High	High	77%	57°F	70°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	59	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	33	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	25	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	198	Water Agt	Mash	25%	0% - 100%
Irish Moss	111	Fining	Boil	66%	0% - 100%
Whirlfloc	80	Water Agt	Mash	58%	0% - 100%
Calcium Chloride (dihydrate)	74	Water Agt	Mash	21%	0% - 100%
Epsom Salt	70	Water Agt	Mash	7%	0% - 40%
Chalk	70	Water Agt	Mash	35%	0% - 100%
Baking Soda	69	Water Agt	Mash	19%	0% - 100%
Lactic acid	60	Water Agt	Mash	66%	1% - 100%
Calcium Chloride (anhydrous)	37	Water Agt	Mash	19%	0% - 100%
Cocao Nibs	33	Flavor	Boil	36%	0% - 100%

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