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	7008
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	6401
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	5825
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	5611
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	5491
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	5217
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	4257
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	3873
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3847
Beamish I Wish	5.5 gal	4.88%	36.07	1.050	1.013		All Grain	3187

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Fall 2026 Oatmeal Stout (Variant)	5.5 gal	4.22%	25.73	1.048	1.016		All Grain	60
Fall 2026 Oatmeal Stout	5.5 gal	4.98%	24.95	1.052	1.014		All Grain	61
Dry Irish test10/25	93 gal	5.59%	35.04	1.057	1.014		All Grain	48
Mingus Stout	5.5 gal	4.92%	30.87	1.046	1.008		extract	58
Stout	28 L	4.51%	18.79	1.045	1.010		BIAB	45
RLP - Stoute Martino	19.5 L	4.07%	40.84	1.043	1.012		All Grain	58
Dry Stout	40 L	4.66%	31.87	1.045	1.009		BIAB	306
Nor Easter 26 dry Irish stout	5.5 gal	7.01%	0	1.067	1.013		All Grain	52
Blue Wagon Stout	5.5 gal	4.28%	60.27	1.044	1.011		All Grain	57
Choc-orange stout	21 L	7.54%	106.59	1.078	1.021		All Grain	93

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	714		Adjunct	raw	2.2°L	32	16%	0% - 100%
United Kingdom - Maris Otter Pale	547	United Kingdom	Grain	base malt	3.75°L	38	66%	3% - 100%
United Kingdom - Roasted Barley	448	United Kingdom	Grain	roasted malt	550°L	29	9%	1% - 100%
American - Roasted Barley	409	American	Grain	roasted malt	300°L	33	8%	0% - 52%
Flaked Oats	407		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Chocolate	297	American	Grain	roasted malt	350°L	29	6%	0% - 18%
US - Pale 2-Row	254	US	Grain	base malt	1.8°L	37	67%	7% - 100%
United Kingdom - Chocolate	177	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 21%
American - Black Malt	147	American	Grain	roasted malt	500°L	28	5%	1% - 100%
German - Carafa III	116	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	595	5	60%	1% - 100%
Fuggles	267	4.5	51%	5% - 100%
Cascade	137	7	47%	4% - 100%
Willamette	135	4.5	51%	10% - 100%
Magnum	131	15	52%	6% - 100%
Northern Brewer	123	7.8	53%	8% - 100%
Challenger	99	8.5	50%	5% - 100%
Columbus	87	15	48%	7% - 100%
Nugget	72	14	56%	7% - 100%
Kent Goldings	71	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	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	21	American	Grain	roasted malt	500°L	28	23%	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 - 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	436	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	251	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	151	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	141	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	89	Danstar	Ales	High	High	77%	50°F	77°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	80	Lallemand	Ales	Medium	High	80%	50°F	77°F
Wyeast - American Ale 1056	34	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - Dry English Ale Yeast WLP007	33	White Labs	Ale	Med-High	Med-High	75%	65°F	70°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	212	Water Agt	Mash	24%	0% - 100%
Irish Moss	116	Fining	Boil	66%	0% - 100%
Whirlfloc	89	Fining	Mash	58%	0% - 100%
Calcium Chloride (dihydrate)	88	Water Agt	Boil	19%	0% - 100%
Epsom Salt	80	Water Agt	Mash	7%	0% - 40%
Baking Soda	78	Water Agt	Mash	17%	0% - 100%
Chalk	72	Water Agt	Mash	35%	0% - 100%
Lactic acid	68	Water Agt	Mash	65%	1% - 100%
Calcium Chloride (anhydrous)	40	Water Agt	Mash	19%	0% - 100%
Cocao Nibs	35	Flavor	Boil	38%	0% - 100%

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