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	6621
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	5921
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	5328
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	5279
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	5259
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	4886
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	4862
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	3946
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3647
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	3425

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
[67] Liquorice Stout	17 L	8.79%	36.95	1.083	1.016		BIAB	12
Oatmeal Stout	6.5 gal	4.85%	30.9	1.045	1.008		All Grain	20
MoreBeer! Irish Stout	5.5 gal	5.86%	62.59	1.059	1.014		All Grain	63
Katonah Stout	5.5 gal	4.56%	0	1.042	1.007		BIAB	38
DRY STOUT	550 L	5.93%	30.15	1.056	1.011		All Grain	54
Awesome Recipe	10 L	5.79%	28.25	1.055	1.011		All Grain	39
Stout	23.5 L	4.62%	38.4	1.046	1.011		All Grain	36
Platte River Imperial Stout	5.5 gal	7.65%	102.15	1.078	1.019		All Grain	43
Herwood ginessi	15 L	4.42%	0	1.045	1.011		BIAB	50
Herwoodi ginessi	15 L	3.14%	0	1.032	1.008		BIAB	45

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	668		Adjunct	raw	2.2°L	32	16%	0% - 100%
United Kingdom - Maris Otter Pale	524	United Kingdom	Grain	base malt	3.75°L	38	66%	10% - 100%
United Kingdom - Roasted Barley	430	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	387		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Chocolate	287	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	175	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	111	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	568	5	60%	1% - 100%
Fuggles	255	4.5	51%	5% - 100%
Cascade	134	7	47%	4% - 100%
Willamette	130	4.5	50%	10% - 100%
Magnum	122	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%
Nugget	68	14	56%	7% - 100%
Kent Goldings	67	5	58%	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	41	United Kingdom	Grain	roasted malt	550°L	29	50%	5% - 100%
American - Chocolate	32	American	Grain	roasted malt	350°L	29	31%	6% - 100%
American - Black Malt	20	American	Grain	roasted malt	500°L	28	22%	5% - 50%
United Kingdom - Black Patent	15	United Kingdom	Grain	roasted malt	525°L	27	22%	2% - 57%
Flaked Barley	15		Adjunct	raw	2.2°L	32	38%	13% - 100%
Caramel / Crystal 60L	14		Grain	crystal malt	60°L	34	34%	12% - 60%
United Kingdom - Chocolate	12	United Kingdom	Grain	roasted malt	425°L	34	18%	5% - 33%
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	413	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	240	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	61	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	199	Water Agt	Mash	25%	0% - 100%
Irish Moss	111	Fining	Boil	66%	0% - 100%
Whirlfloc	80	Fining	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	73	Water Agt	Mash	20%	0% - 100%
Chalk	72	Water Agt	Mash	35%	0% - 100%
Epsom Salt	70	Water Agt	Mash	7%	0% - 40%
Baking Soda	70	Water Agt	Mash	18%	0% - 100%
Lactic acid	60	Water Agt	Mash	66%	1% - 100%
Calcium Chloride (anhydrous)	36	Water Agt	Mash	19%	0% - 100%
Cocao Nibs	33	Flavor	Secondary	36%	0% - 100%

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