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	6662
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	6026
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	5401
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	5328
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	5277
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	4960
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	4914
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	4032
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3666
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	3502

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
McCormack Signature Stout	2650 L	5.09%	32.04	1.050	1.011		All Grain	11
12 gal stouts	12 gal	7.03%	0	1.082	1.028		All Grain	12
Breakfast Stout	3 gal	8.89%	40.88	1.098	1.030		BIAB	15
guinness	15 L	4.17%	30.24	1.042	1.011		BIAB	22
Guinness	16 L	4.12%	37.77	1.042	1.010		BIAB	22
Donald please RETIRE Coffe Stout	25 L	5.48%	33.04	1.055	1.013		All Grain	51
Irish Stout	22 L	5.64%	0	1.053	1.011		extract	31
Stout	42 L	7.53%	0	1.077	1.019		All Grain	26
Third eye replica or clone	19 L	5.71%	28.05	1.070	1.026		All Grain	34
Guinness	5.5 gal	3.68%	55.99	1.036	1.008		All Grain	60

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	675		Adjunct	raw	2.2°L	32	16%	0% - 100%
United Kingdom - Maris Otter Pale	527	United Kingdom	Grain	base malt	3.75°L	38	66%	10% - 100%
United Kingdom - Roasted Barley	433	United Kingdom	Grain	roasted malt	550°L	29	8%	1% - 25%
American - Roasted Barley	393	American	Grain	roasted malt	300°L	33	8%	0% - 52%
Flaked Oats	386		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Chocolate	290	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	142	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	570	5	60%	1% - 100%
Fuggles	256	4.5	51%	5% - 100%
Cascade	135	7	47%	4% - 100%
Willamette	131	4.5	50%	10% - 100%
Magnum	122	15	50%	6% - 100%
Northern Brewer	118	7.8	54%	10% - 100%
Challenger	98	8.5	50%	5% - 100%
Columbus	84	15	47%	7% - 100%
Nugget	71	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	415	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	62	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	200	Water Agt	Mash	25%	0% - 100%
Irish Moss	111	Fining	Boil	66%	0% - 100%
Whirlfloc	82	Fining	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	72	Water Agt	Mash	20%	0% - 100%
Chalk	71	Water Agt	Mash	35%	0% - 100%
Epsom Salt	69	Water Agt	Mash	7%	0% - 40%
Baking Soda	69	Water Agt	Mash	18%	0% - 100%
Lactic acid	61	Water Agt	Mash	67%	1% - 100%
Calcium Chloride (anhydrous)	36	Water Agt	Mash	19%	0% - 100%
Cocao Nibs	33	Flavor	Boil	36%	0% - 100%

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