Stout - Dry Stout

Top 10 Dry Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Guinness Clone	5.5 gal	4.7%	41.97	1.046	1.011		All Grain	7232
Guinness Extra Stout Clone	5.5 gal	4.3%	53.28	1.045	1.012		Partial Mash	7181
Dry Stout	5 gal	5.85%	61.75	1.059	1.015		Partial Mash	3740
Broomers dark irish	23 L	4.58%	38.03	1.048	1.013		All Grain	2725
Second Runnings Stout	5.75 gal	4.23%	54.27	1.045	1.013		All Grain	2700
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	2347
Dry Stout Belhaven Scottish Stout clone	15 L	4.71%	32.98	1.046	1.011		BIAB	2322
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	2288
Dry Stout - 20L	20 L	4.15%	38.98	1.042	1.010		All Grain	2102
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	1981

Newest Dry Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Choco oatmeal stout	5.5 gal	11.02%	39.96	1.106	1.022		extract	6
Guins	65 L	4.79%	31.73	1.047	1.011		All Grain	7
Transient Stout	5.5 gal	6.05%	43.2	1.057	1.011		All Grain	7
Toad Spit modded based on resources	12 L	5.45%	27.33	1.064	1.022		extract	2
Irish Stout like Guiness	10 L	10.94%	27.68	1.111	1.028		All Grain	5
Dry Stout	5.5 gal	5.11%	44.84	1.052	1.013		BIAB	9
Beer Gear's irish Stout / Updated	5 gal	4.48%	0	1.047	1.013		extract	9
Dry Irish Stout	5 gal	5.49%	46.17	1.054	1.012		extract	17
Black N Mild	6.5 gal	4.37%	38.05	1.042	1.009		All Grain	11
Golden Stout #1	4.9 gal	5.66%	43.39	1.064	1.021		extract	10

Fermentables Used In Dry Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	297		Adjunct	raw	2.2°L	32	15%	0% - 70%
United Kingdom - Roasted Barley	243	United Kingdom	Grain	roasted malt	550°L	29	9%	2% - 25%
United Kingdom - Maris Otter Pale	240	United Kingdom	Grain	base malt	3.75°L	38	67%	10% - 100%
American - Roasted Barley	194	American	Grain	roasted malt	300°L	33	8%	1% - 20%
Flaked Oats	159		Adjunct	raw	2.2°L	33	8%	0% - 32%
American - Chocolate	139	American	Grain	roasted malt	350°L	29	5%	1% - 14%
American - Pale 2-Row	136	American	Grain	base malt	1.8°L	37	67%	9% - 91%
United Kingdom - Chocolate	104	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 14%
American - Black Malt	63	American	Grain	roasted malt	500°L	28	5%	1% - 14%
German - Pale Ale	55	German	Grain	base malt	2.3°L	39	67%	10% - 100%

Hops Used In Dry Stout Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	244	5	60%	5% - 100%
Fuggles	98	4.5	47%	7% - 100%
Willamette	71	4.5	48%	10% - 100%
Northern Brewer	60	7.8	49%	10% - 100%
Magnum	54	15	54%	9% - 100%
Cascade	53	7	44%	6% - 100%
Challenger	41	8.5	51%	9% - 100%
Kent Goldings	39	5	56%	11% - 100%
Target	36	11.5	68%	20% - 100%
Nugget	34	14	51%	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	32	United Kingdom	Grain	roasted malt	550°L	29	48%	5% - 100%
American - Roasted Barley	29	American	Grain	roasted malt	300°L	33	37%	8% - 100%
Flaked Barley	17		Adjunct	raw	2.2°L	32	38%	13% - 100%
American - Black Malt	16	American	Grain	roasted malt	500°L	28	19%	5% - 50%
American - Chocolate	15	American	Grain	roasted malt	350°L	29	26%	6% - 100%
United Kingdom - Chocolate	12	United Kingdom	Grain	roasted malt	425°L	34	24%	5% - 100%
United Kingdom - Black Patent	10	United Kingdom	Grain	roasted malt	525°L	27	16%	2% - 38%
American - Caramel / Crystal 60L	8	American	Grain	crystal malt	60°L	34	36%	5% - 60%
United Kingdom - Dark Crystal 80L	6	United Kingdom	Grain	crystal malt	80°L	33	24%	4% - 40%
American - Caramel / Crystal 120L	6	American	Grain	crystal malt	120°L	33	14%	7% - 25%

Yeasts Used In Dry Stout Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis / Safale - Safale - English Ale Yeast S-04	164	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis / Safale - Safale - American Ale Yeast US-05	96	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	88	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	74	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	23	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - American Ale 1056	17	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	17	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - London Ale 1028	15	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Danstar - Windsor Ale Yeast	12	Danstar	Ale	Medium	Medium	72%	64°F	70°F

Other Ingredients Used In Dry Stout Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	63	Fining	Boil	67%	0% - 100%
Gypsum	51	Water Agt	Mash	31%	0% - 100%
Whirlfloc	23	Fining	Boil	62%	1% - 100%
Calcium Chloride (dihydrate)	21	Water Agt	Mash	18%	0% - 67%
Baking Soda	18	Other	Boil	37%	0% - 100%
Chalk	15	Water Agt	Mash	54%	0% - 100%
Epsom Salt	11	Water Agt	Mash	5%	0% - 30%
Lactic acid	11	Water Agt	Mash	72%	5% - 100%
Table Salt	6	Water Agt	Mash	6%	0% - 33%
Five Star Chemicals - 5.2 pH Stabilizer	4	Water Agt	Mash	41%	2% - 100%

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