Stout - Dry Stout

Top 10 Dry Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Guinness Extra Stout Clone	5.5 gal	4.3%	53.28	1.045	1.012		Partial Mash	9381
Broomers dark irish	23 L	4.58%	38.03	1.048	1.013		All Grain	3445
Dry Stout - 20L	20 L	4.15%	38.98	1.042	1.010		All Grain	3224
Second Runnings Stout	5.75 gal	4.23%	54.27	1.045	1.013		All Grain	3122
Dry Stout Belhaven Scottish Stout clone	15 L	4.71%	32.98	1.046	1.011		BIAB	3107
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	2782
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	2656
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	2384
Eggnog Stout 23L	23 L	5.68%	37.23	1.055	1.013		All Grain	2292
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	2274

Newest Dry Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
SI Stout 208	18 L	7.92%	31.09	1.074	1.013		All Grain	0
Chocolate Oatmeal Stout	5 gal	7.16%	36.17	1.079	1.025		All Grain	3
Stout a duo	220 L	6.19%	37.35	1.062	1.014		All Grain	14
Chocolate vanilla coconut stout	10 L	6.41%	39.94	1.067	1.019		All Grain	4
Record	10 L	4.13%	0	1.042	1.010		All Grain	2
Awesome Recipe	20 L	5.2%	0	1.056	1.017		extract	2
Black g	470 L	5.33%	0	1.056	1.015		All Grain	6
Black Ass Beer	5 gal	4.76%	38.35	1.048	1.012		BIAB	3
Epic Chocolate Coffee Stout	19 L	8.65%	50.77	1.085	1.019		All Grain	9
Stout Simcoe Aldo	45 L	4.73%	43.72	1.047	1.011		All Grain	7

Fermentables Used In Dry Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	258		Adjunct	raw	2.2°L	32	15%	0% - 36%
United Kingdom - Roasted Barley	207	United Kingdom	Grain	roasted malt	550°L	29	8%	1% - 25%
United Kingdom - Maris Otter Pale	197	United Kingdom	Grain	base malt	3.75°L	38	67%	17% - 99%
American - Roasted Barley	153	American	Grain	roasted malt	300°L	33	7%	1% - 20%
Flaked Oats	137		Adjunct	raw	2.2°L	33	8%	0% - 32%
American - Chocolate	119	American	Grain	roasted malt	350°L	29	5%	1% - 12%
Pale 2-Row	105		Grain	base malt	1.8°L	37	66%	9% - 91%
United Kingdom - Chocolate	96	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 14%
American - Black Malt	49	American	Grain	roasted malt	500°L	28	4%	1% - 12%
Liquid Malt Extract - Dark	48		Liquid Extract	extract	30°L	35	64%	3% - 100%

Hops Used In Dry Stout Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	213	5	61%	5% - 100%
Fuggles	79	4.5	47%	7% - 100%
Willamette	57	4.5	46%	10% - 100%
Northern Brewer	54	7.8	49%	10% - 100%
Magnum	43	15	50%	10% - 100%
Cascade	40	7	44%	6% - 100%
Challenger	36	8.5	50%	9% - 100%
Target	35	11.5	66%	20% - 100%
Kent Goldings	33	5	56%	11% - 100%
Nugget	29	14	49%	7% - 100%

Steeping Grains Used In Dry Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Roasted Barley	27	United Kingdom	Grain	roasted malt	550°L	29	48%	5% - 100%
American - Roasted Barley	24	American	Grain	roasted malt	300°L	33	35%	9% - 100%
Flaked Barley	15		Adjunct	raw	2.2°L	32	40%	13% - 100%
American - Black Malt	15	American	Grain	roasted malt	500°L	28	22%	5% - 50%
American - Chocolate	14	American	Grain	roasted malt	350°L	29	24%	8% - 50%
United Kingdom - Chocolate	12	United Kingdom	Grain	roasted malt	425°L	34	24%	5% - 100%
United Kingdom - Black Patent	11	United Kingdom	Grain	roasted malt	525°L	27	20%	2% - 57%
American - Caramel / Crystal 60L	7	American	Grain	crystal malt	60°L	34	40%	14% - 60%
American - Caramel / Crystal 10L	6	American	Grain	crystal malt	10°L	35	39%	20% - 53%
Flaked Oats	5		Adjunct	raw	2.2°L	33	37%	20% - 71%

Yeasts Used In Dry Stout Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	132	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	84	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	76	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	63	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	44	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - Dry English Ale Yeast WLP007	22	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
White Labs - California Ale Yeast WLP001	16	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	14	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale 1028	12	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale III 1318	10	Wyeast	Ale	0.1	High	73%	64°F	74°F

Other Ingredients Used In Dry Stout Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	53	Fining	Boil	66%	0% - 100%
Gypsum	44	Water Agt	Sparge	28%	0% - 100%
Whirlfloc	19	Water Agt	Mash	60%	1% - 100%
Calcium Chloride (dihydrate)	15	Water Agt	Mash	23%	0% - 67%
Baking Soda	15	Water Agt	Mash	33%	0% - 100%
Epsom Salt	12	Water Agt	Mash	6%	0% - 30%
Chalk	11	Water Agt	Mash	47%	0% - 87%
Lactic acid	8	Water Agt	Sparge	76%	12% - 99%
Table Salt	7	Water Agt	Boil	10%	0% - 76%
Calcium Chloride (dihydrate)	6	Water Agt	Mash	23%	0% - 100%

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