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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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