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	6683
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	6051
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	5436
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	5288
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	5007
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	4951
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	4047
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3677
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	3541
Beamish I Wish	5.5 gal	4.88%	36.07	1.050	1.013		All Grain	2765

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Snakeless Stout	25 L	5.1%	30.51	1.049	1.010		All Grain	10
Guinnea Pig	5.5 gal	3.96%	20.99	1.041	1.011		All Grain	10
Spring Stout	19 L	5.09%	37.64	1.048	1.009		All Grain	3
Jeff’s Stout	5.5 gal	6.09%	46.37	1.061	1.014		All Grain	15
Light Stout	30 L	4.9%	0	1.050	1.012		All Grain	15
Paulie's Irish Stout	5.5 gal	4.41%	0	1.041	1.008		All Grain	41
Dry Stout	21 L	4.45%	40.01	1.041	1.007		All Grain	35
Esto no es coca	30 L	5.48%	22.02	1.051	1.009		extract	48
Awesome Recipe	5.5 gal	4.89%	36.04	1.048	1.011		All Grain	25
Ceylon milk stout	55 L	4.78%	33.38	1.048	1.012		All Grain	24

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	683		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	437	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	387		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Chocolate	289	American	Grain	roasted malt	350°L	29	6%	0% - 18%
US - Pale 2-Row	255	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	143	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	574	5	60%	1% - 100%
Fuggles	258	4.5	51%	5% - 100%
Cascade	136	7	47%	4% - 100%
Willamette	132	4.5	50%	10% - 100%
Magnum	124	15	51%	6% - 100%
Northern Brewer	118	7.8	54%	10% - 100%
Challenger	98	8.5	50%	5% - 100%
Columbus	84	15	47%	7% - 100%
Nugget	70	14	55%	7% - 100%
Kent Goldings	68	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	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	419	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	64	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - American Ale 1056	33	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	203	Water Agt	Mash	25%	0% - 100%
Irish Moss	112	Fining	Boil	66%	0% - 100%
Whirlfloc	84	Fining	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	73	Water Agt	Mash	21%	0% - 100%
Chalk	72	Water Agt	Mash	35%	0% - 100%
Epsom Salt	70	Water Agt	Mash	7%	0% - 40%
Baking Soda	69	Water Agt	Mash	18%	0% - 100%
Lactic acid	64	Water Agt	Mash	65%	1% - 100%
Calcium Chloride (anhydrous)	39	Water Agt	Mash	18%	0% - 100%
Cocao Nibs	33	Flavor	Secondary	36%	0% - 100%

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