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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 6357
DRY STOUT
20 L 4.61% 39.36 1.048 1.012
All Grain 5708
Dry Stout 1 gal
3.8 L 4.31% 42.63 1.046 1.013
BIAB 5109
Hennessy Irish Stout
19 L 5.2% 41.22 1.053 1.013
All Grain 4978
Vanilla Stout
20 L 4.91% 30.91 1.050 1.012
All Grain 4916
Stout Snout
3 gal 4.74% 32.3 1.047 1.011
All Grain 4506
Oatmeal Milk stout
5 gal 6.5% 27.08 1.068 1.018
All Grain 4302
2014 Tiny Stout
18.93 L 4.73% 31.13 1.050 1.014
All Grain 3686
Session Stout
4.5 gal 3.97% 0 1.038 1.008
All Grain 3529
Dry Irish Stout 5 gal
5 gal 4.11% 21.82 1.043 1.012
All Grain 3167

Newest Dry Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Coffee stout
42 gal 5.13% 0 1.049 1.010
All Grain 28
Stout Vanille
23 L 6.12% 0 1.065 1.018
extract 31
Ryerish Stout!
15 gal 4% 16.09 1.040 1.010
All Grain 67
Milk stout 50 litre
50 L 6.6% 28.49 1.063 1.013
All Grain 32
Winter Stout
18 L 4.99% 35.18 1.046 1.008
All Grain 39
BdK Gunnies 9L
9 L 4.2% 34.79 1.046 1.014
BIAB 43
sweet stout
1 gal 6.15% 16.18 1.060 1.013
BIAB 34
stout
23 L 5.68% 33.37 1.054 1.010
All Grain 47
Gluten-Free "No Fail" Stout
5 gal 6.33% 39.01 1.062 1.014
All Grain 70
Irish Plain Porter (Single Stout)
19 L 3.78% 30.07 1.039 1.011
All Grain 47

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Barley 654 Adjunct raw 2.2°L
32 16% 0% - 100%
United Kingdom - Maris Otter Pale 509 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 389 American Grain roasted malt 300°L
33 8% 0% - 52%
Flaked Oats 378 Adjunct raw 2.2°L
33 9% 0% - 32%
American - Chocolate 285 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 171 United Kingdom Grain roasted malt 425°L
34 5% 1% - 21%
American - Black Malt 136 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 554 5 60% 1% - 100%
Fuggles 247 4.5 50% 5% - 100%
Cascade 132 7 47% 4% - 100%
Willamette 128 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 46% 7% - 100%
Kent Goldings 67 5 59% 11% - 100%
Nugget 67 14 55% 7% - 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 42 United Kingdom Grain roasted malt 550°L
29 50% 5% - 100%
American - Chocolate 31 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-05 229 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 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 56 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 190 Water Agt Mash 25% 0% - 100%
Irish Moss 109 Fining Boil 66% 0% - 100%
Whirlfloc 77 Water Agt Boil 59% 0% - 100%
Calcium Chloride (dihydrate) 69 Water Agt Mash 22% 0% - 100%
Chalk 67 Water Agt Mash 37% 0% - 100%
Baking Soda 66 Water Agt Mash 20% 0% - 100%
Epsom Salt 65 Water Agt Mash 8% 0% - 40%
Lactic acid 54 Water Agt Mash 67% 1% - 100%
Calcium Chloride (anhydrous) 36 Water Agt Mash 17% 0% - 84%
Cocao Nibs 33 Flavor Boil 36% 0% - 100%

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