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 | 6427 | |
| DRY STOUT |
20 L | 4.61% | 39.36 | 1.048 | 1.012 | All Grain | 5760 | |
| Dry Stout 1 gal |
3.8 L | 4.31% | 42.63 | 1.046 | 1.013 | BIAB | 5155 | |
| Hennessy Irish Stout |
19 L | 5.2% | 41.22 | 1.053 | 1.013 | All Grain | 5034 | |
| Vanilla Stout |
20 L | 4.91% | 30.91 | 1.050 | 1.012 | All Grain | 5032 | |
| Stout Snout |
3 gal | 4.74% | 32.3 | 1.047 | 1.011 | All Grain | 4627 | |
| Oatmeal Milk stout |
5 gal | 6.5% | 27.08 | 1.068 | 1.018 | All Grain | 4460 | |
| 2014 Tiny Stout |
18.93 L | 4.73% | 31.13 | 1.050 | 1.014 | All Grain | 3750 | |
| Session Stout |
4.5 gal | 3.97% | 0 | 1.038 | 1.008 | All Grain | 3573 | |
| Dry Irish Stout 5 gal |
5 gal | 4.11% | 21.82 | 1.043 | 1.012 | All Grain | 3247 |
Newest Dry Stout (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Txapasta Stout Trial |
20 L | 4.78% | 35.3 | 1.049 | 1.013 | All Grain | 12 | |
| stive |
11 L | 11.66% | 63.46 | 1.118 | 1.030 | All Grain | 24 | |
| ScotchBonnet-chilli, ginger, milk stout 5.8% |
25 L | 5.6% | 67.1 | 1.058 | 1.015 | All Grain | 36 | |
| Stout |
46 L | 3.74% | 25.96 | 1.043 | 1.015 | All Grain | 38 | |
| Coffee stout |
42 gal | 5.13% | 0 | 1.049 | 1.010 | All Grain | 85 | |
| Stout Vanille |
23 L | 6.12% | 0 | 1.065 | 1.018 | extract | 75 | |
| Milk stout 50 litre |
50 L | 6.6% | 28.49 | 1.063 | 1.013 | All Grain | 85 | |
| Winter Stout |
18 L | 4.99% | 35.18 | 1.046 | 1.008 | All Grain | 69 | |
| nonit & co - stout |
18 L | 4.67% | 43.87 | 1.046 | 1.010 | BIAB | 81 | |
| BdK Gunnies 9L |
9 L | 4.2% | 34.79 | 1.046 | 1.014 | BIAB | 73 |
Fermentables Used In Dry Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Barley | 661 | Adjunct | raw |
2.2°L
|
32 | 16% | 0% - 100% | |
| United Kingdom - Maris Otter Pale | 514 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 67% | 10% - 100% |
| United Kingdom - Roasted Barley | 428 | 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 | 382 | 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 | 138 | 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 | 558 | 5 | 60% | 1% - 100% |
| Fuggles | 248 | 4.5 | 50% | 5% - 100% |
| Cascade | 132 | 7 | 47% | 4% - 100% |
| Willamette | 129 | 4.5 | 50% | 10% - 100% |
| Magnum | 117 | 15 | 50% | 6% - 100% |
| Northern Brewer | 115 | 7.8 | 54% | 10% - 100% |
| Challenger | 94 | 8.5 | 50% | 5% - 100% |
| Columbus | 82 | 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 | 407 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 231 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Irish Ale 1084 | 152 | 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 | 193 | Water Agt | Sparge | 25% | 0% - 100% |
| Irish Moss | 109 | Fining | Boil | 66% | 0% - 100% |
| Whirlfloc | 79 | Water Agt | Boil | 58% | 0% - 100% |
| Calcium Chloride (dihydrate) | 69 | Water Agt | Mash | 21% | 0% - 100% |
| Chalk | 69 | Water Agt | Mash | 36% | 0% - 100% |
| Baking Soda | 68 | Water Agt | Mash | 19% | 0% - 100% |
| Epsom Salt | 65 | Water Agt | Mash | 7% | 0% - 40% |
| Lactic acid | 56 | Water Agt | Mash | 65% | 1% - 100% |
| Calcium Chloride (anhydrous) | 37 | Water Agt | Mash | 19% | 0% - 100% |
| Cocao Nibs | 33 | Flavor | Secondary | 36% | 0% - 100% |
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