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	6400
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	5738
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	5135
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	5003
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	4973
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	4570
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	4380
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	3719
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3548
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	3206

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Stout	46 L	3.88%	25.62	1.045	1.015		All Grain	15
Coffee stout	42 gal	5.13%	0	1.049	1.010		All Grain	51
Stout Vanille	23 L	6.12%	0	1.065	1.018		extract	49
Ryerish Stout!	15 gal	4%	19.18	1.041	1.011		All Grain	143
Milk stout 50 litre	50 L	6.6%	28.49	1.063	1.013		All Grain	62
Winter Stout	18 L	4.99%	35.18	1.046	1.008		All Grain	51
BdK Gunnies 9L	9 L	4.2%	34.79	1.046	1.014		BIAB	54
stout	23 L	5.68%	33.37	1.054	1.010		All Grain	62
Gluten-Free "No Fail" Stout	5 gal	6.33%	39.01	1.062	1.014		All Grain	109
Irish Plain Porter (Single Stout)	19 L	3.78%	30.07	1.039	1.011		All Grain	91

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	656		Adjunct	raw	2.2°L	32	16%	0% - 100%
United Kingdom - Maris Otter Pale	511	United Kingdom	Grain	base malt	3.75°L	38	67%	10% - 100%
United Kingdom - Roasted Barley	426	United Kingdom	Grain	roasted malt	550°L	29	8%	1% - 25%
American - Roasted Barley	391	American	Grain	roasted malt	300°L	33	8%	0% - 52%
Flaked Oats	381		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	171	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 21%
American - Black Malt	137	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	557	5	60%	1% - 100%
Fuggles	247	4.5	50%	5% - 100%
Cascade	132	7	47%	4% - 100%
Willamette	129	4.5	50%	10% - 100%
Magnum	115	15	50%	6% - 100%
Northern Brewer	115	7.8	54%	10% - 100%
Challenger	93	8.5	50%	5% - 100%
Columbus	81	15	46%	7% - 100%
Nugget	68	14	56%	7% - 100%
Kent Goldings	67	5	59%	11% - 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	406	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	230	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	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	56	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	23	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	26%	0% - 100%
Irish Moss	109	Fining	Boil	66%	0% - 100%
Whirlfloc	78	Water Agt	Boil	59%	0% - 100%
Calcium Chloride (dihydrate)	68	Water Agt	Mash	22%	0% - 100%
Chalk	68	Water Agt	Boil	37%	0% - 100%
Baking Soda	66	Water Agt	Mash	20%	0% - 100%
Epsom Salt	64	Water Agt	Mash	8%	0% - 40%
Lactic acid	54	Water Agt	Mash	67%	1% - 100%
Calcium Chloride (anhydrous)	36	Water Agt	Mash	20%	0% - 100%
Cocao Nibs	33	Flavor	Secondary	36%	0% - 100%

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