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	6310
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	5686
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	5085
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	4936
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	4871
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	4452
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	4230
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	3663
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3516
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	3124

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
BdK Gunnies 9L	9 L	4.2%	34.79	1.046	1.014		BIAB	22
sweet stout	1 gal	6.15%	16.18	1.060	1.013		BIAB	20
stout	23 L	5.68%	33.37	1.054	1.010		All Grain	26
Gluten-Free "No Fail" Stout	5 gal	6.33%	39.01	1.062	1.014		All Grain	38
Irish Plain Porter (Single Stout)	19 L	3.78%	30.07	1.039	1.011		All Grain	22
Cappuccino Stout	560 L	5.27%	25.44	1.054	1.013		All Grain	39
Awesome Recipe	20.8 L	3.49%	0	1.035	1.009		All Grain	18
irish stout roby	20 L	5.23%	52.27	1.055	1.015		All Grain	42
Stout	24 L	8.42%	0	1.075	1.011		All Grain	24
Midnite Rambler	45 L	5.2%	15.62	1.049	1.009		All Grain	44

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	653		Adjunct	raw	2.2°L	32	16%	0% - 100%
United Kingdom - Maris Otter Pale	506	United Kingdom	Grain	base malt	3.75°L	38	67%	10% - 100%
United Kingdom - Roasted Barley	426	United Kingdom	Grain	roasted malt	550°L	29	8%	1% - 25%
American - Roasted Barley	385	American	Grain	roasted malt	300°L	33	8%	0% - 52%
Flaked Oats	376		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Chocolate	284	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	170	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 21%
American - Black Malt	135	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	553	5	60%	1% - 100%
Fuggles	245	4.5	50%	5% - 100%
Cascade	130	7	47%	4% - 100%
Willamette	125	4.5	50%	10% - 100%
Northern Brewer	114	7.8	54%	10% - 100%
Magnum	113	15	50%	6% - 100%
Challenger	93	8.5	50%	5% - 100%
Columbus	81	15	47%	7% - 100%
Nugget	67	14	55%	7% - 100%
Kent Goldings	66	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	43	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	30	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	403	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	228	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	150	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	140	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	88	Danstar	Ale	Med-High	High	77%	57°F	70°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	55	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	22	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	188	Water Agt	Mash	25%	0% - 100%
Irish Moss	109	Fining	Boil	66%	0% - 100%
Whirlfloc	76	Fining	Boil	59%	0% - 100%
Calcium Chloride (dihydrate)	68	Water Agt	Mash	22%	0% - 100%
Chalk	67	Water Agt	Mash	37%	0% - 100%
Baking Soda	65	Water Agt	Mash	19%	0% - 100%
Epsom Salt	64	Water Agt	Mash	8%	0% - 40%
Lactic acid	55	Water Agt	Mash	67%	1% - 100%
Calcium Chloride (anhydrous)	35	Water Agt	Mash	18%	0% - 84%
Cocao Nibs	33	Flavor	Secondary	36%	0% - 100%

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