Stout - Dry Stout (BJCP 2008)
Top 10 Dry Stout (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Guinness Extra Stout Clone |
5.5 gal | 4.3% | 53.28 | 1.045 | 1.012 | Partial Mash | 12937 | |
| Dry Stout Belhaven Scottish Stout clone |
15 L | 4.71% | 32.98 | 1.046 | 1.011 | BIAB | 4861 | |
| DRY STOUT |
20 L | 4.61% | 39.36 | 1.048 | 1.012 | All Grain | 4226 | |
| Hennessy Irish Stout |
19 L | 5.2% | 41.22 | 1.053 | 1.013 | All Grain | 3955 | |
| Stout Snout |
3 gal | 4.74% | 32.3 | 1.047 | 1.011 | All Grain | 3838 | |
| Dry Stout 1 gal |
3.8 L | 4.31% | 42.63 | 1.046 | 1.013 | BIAB | 3799 | |
| 2014 Tiny Stout |
18.93 L | 4.73% | 31.13 | 1.050 | 1.014 | All Grain | 3040 | |
| Session Stout |
4.5 gal | 3.97% | 0 | 1.038 | 1.008 | All Grain | 3029 | |
| Vanilla Stout |
20 L | 4.91% | 30.91 | 1.050 | 1.012 | All Grain | 2847 | |
| Julevarmer (Monkeyoppskrift) |
25 L | 6.12% | 35.55 | 1.062 | 1.016 | BIAB | 2557 |
Newest Dry Stout (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Stout Fig BrewMonk |
24 L | 5.65% | 33.3 | 1.053 | 1.010 | All Grain | 47 | |
| AG73 |
23 L | 4.38% | 59.89 | 1.044 | 1.011 | All Grain | 47 | |
| Dry Irish Stout |
3 gal | 3.96% | 23.14 | 1.039 | 1.009 | All Grain | 58 | |
| Crazy Pants |
14 gal | 4.26% | 23.31 | 1.043 | 1.011 | extract | 93 | |
| Awesome Recipe |
5.5 gal | 4.97% | 0 | 1.050 | 1.013 | All Grain | 10 | |
| Cal's Guiness Clone |
21 L | 4.21% | 34.29 | 1.043 | 1.011 | BIAB | 34 | |
| EagleOWL Dry Irish Stout |
46 L | 4.33% | 37.26 | 1.043 | 1.010 | All Grain | 74 | |
| EagleOWL Chocolate Stout |
15 L | 4.79% | 44.58 | 1.048 | 1.011 | BIAB | 66 | |
| Cloned Guinea Pig |
20 L | 4.09% | 42.62 | 1.041 | 1.009 | All Grain | 18 | |
| Awesome Recipe |
217 gal | 12.68% | 25.25 | 1.138 | 1.042 | All Grain | 106 |
Fermentables Used In Dry Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Barley | 559 | Adjunct | raw |
2.2°L
|
32 | 15% | 0% - 100% | |
| United Kingdom - Maris Otter Pale | 430 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 67% | 10% - 100% |
| United Kingdom - Roasted Barley | 382 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 8% | 1% - 25% |
| Flaked Oats | 320 | Adjunct | raw |
2.2°L
|
33 | 8% | 0% - 32% | |
| American - Roasted Barley | 319 | American | Grain | roasted malt |
300°L
|
33 | 8% | 0% - 52% |
| American - Chocolate | 250 | American | Grain | roasted malt |
350°L
|
29 | 6% | 1% - 18% |
| US - Pale 2-Row | 247 | US | Grain | base malt |
1.8°L
|
37 | 67% | 7% - 100% |
| United Kingdom - Chocolate | 157 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 14% |
| American - Black Malt | 110 | American | Grain | roasted malt |
500°L
|
28 | 5% | 1% - 100% |
| German - Carafa III | 96 | 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 | 468 | 5 | 61% | 5% - 100% |
| Fuggles | 184 | 4.5 | 49% | 5% - 100% |
| Cascade | 113 | 7 | 47% | 4% - 100% |
| Willamette | 111 | 4.5 | 50% | 10% - 100% |
| Northern Brewer | 98 | 7.8 | 53% | 10% - 100% |
| Magnum | 96 | 15 | 49% | 9% - 100% |
| Challenger | 79 | 8.5 | 49% | 5% - 100% |
| Columbus | 64 | 15 | 46% | 5% - 100% |
| Nugget | 60 | 14 | 55% | 7% - 100% |
| Kent Goldings | 59 | 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 |
|---|---|---|---|---|---|---|---|---|
| United Kingdom - Roasted Barley | 41 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 51% | 5% - 100% |
| American - Roasted Barley | 36 | American | Grain | roasted malt |
300°L
|
33 | 38% | 9% - 100% |
| American - Chocolate | 25 | American | Grain | roasted malt |
350°L
|
29 | 27% | 6% - 100% |
| American - Black Malt | 19 | American | Grain | roasted malt |
500°L
|
28 | 22% | 5% - 50% |
| Flaked Barley | 16 | Adjunct | raw |
2.2°L
|
32 | 38% | 13% - 100% | |
| Caramel / Crystal 60L | 13 | Grain | crystal malt |
60°L
|
34 | 36% | 14% - 60% | |
| United Kingdom - Chocolate | 13 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 24% | 5% - 100% |
| United Kingdom - Black Patent | 13 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 21% | 2% - 57% |
| United Kingdom - Dark Crystal 80L | 9 | United Kingdom | Grain | crystal malt |
80°L
|
33 | 24% | 4% - 40% |
| United Kingdom - Pale Chocolate | 8 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 32% | 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 | 321 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 193 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - Irish Ale Yeast WLP004 | 133 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
| Wyeast - Irish Ale 1084 | 132 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
| Danstar - Nottingham Ale Yeast | 85 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - Dry English Ale Yeast WLP007 | 30 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
| Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 27 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
| White Labs - California Ale Yeast WLP001 | 27 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - American Ale 1056 | 25 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Wyeast - London Ale III 1318 | 19 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Other Ingredients Used In Dry Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 153 | Water Agt | Mash | 28% | 0% - 100% |
| Irish Moss | 91 | Fining | Boil | 65% | 0% - 100% |
| Whirlfloc | 66 | Fining | Boil | 63% | 0% - 100% |
| Calcium Chloride (dihydrate) | 52 | Water Agt | Mash | 22% | 0% - 100% |
| Chalk | 47 | Water Agt | Mash | 45% | 0% - 100% |
| Epsom Salt | 47 | Water Agt | Mash | 7% | 0% - 40% |
| Baking Soda | 46 | Water Agt | Mash | 20% | 0% - 100% |
| Lactic acid | 33 | Water Agt | Mash | 76% | 6% - 100% |
| Calcium Chloride (anhydrous) | 25 | Water Agt | Mash | 17% | 0% - 84% |
| Cocao Nibs | 21 | Flavor | Secondary | 37% | 1% - 100% |
Photos
