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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 7926
Guinness Extra Stout Clone
5.5 gal 4.3% 53.28 1.045 1.012
Partial Mash 7578
Dry Stout
5 gal 5.85% 61.75 1.059 1.015
Partial Mash 3889
Broomers dark irish
23 L 4.58% 38.03 1.048 1.013
All Grain 2788
Second Runnings Stout
5.75 gal 4.23% 54.27 1.045 1.013
All Grain 2740
Dry Stout Belhaven Scottish Stout clone
15 L 4.71% 32.98 1.046 1.011
BIAB 2478
Stout Snout
3 gal 4.74% 32.3 1.047 1.011
All Grain 2408
Dry Stout 1 gal
3.8 L 4.31% 42.63 1.046 1.013
BIAB 2373
Dry Stout - 20L
20 L 4.15% 38.98 1.042 1.010
All Grain 2231
2014 Tiny Stout
18.93 L 4.73% 31.13 1.050 1.014
All Grain 2027

Newest Dry Stout Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
20.8 L 8.1% 17.59 1.082 1.021
extract 0
Oatmeal Stout 4
20 L 3.92% 47.92 1.042 1.012
All Grain 7
Swindells Stout
23 L 4.81% 40.97 1.045 1.009
All Grain 7
stout
32 L 3.49% 35.03 1.035 1.009
BIAB 5
Stout
120 gal 5.68% 0 1.058 1.014
extract 3
First stout
5 gal 7.04% 67.93 1.076 1.022
All Grain 3
Dry Stout
20.8 L 4.81% 34.68 1.049 1.012
extract 0
Dark Tentation
21 L 5.86% 35.02 1.069 1.025
All Grain 2
Awesome Recipe
5.5 gal 6.42% 0 1.073 1.024
All Grain 0
G's Too Sweet Choco-Milk Stout
5.2 gal 4.38% 55.05 1.050 1.017
extract 9

Fermentables Used In Dry Stout Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Barley 300 Adjunct raw 2.2°L
32 16% 0% - 70%
United Kingdom - Roasted Barley 248 United Kingdom Grain roasted malt 550°L
29 8% 1% - 25%
United Kingdom - Maris Otter Pale 244 United Kingdom Grain base malt 3.75°L
38 67% 10% - 100%
American - Roasted Barley 200 American Grain roasted malt 300°L
33 7% 1% - 20%
Flaked Oats 166 Adjunct raw 2.2°L
33 8% 0% - 32%
American - Chocolate 147 American Grain roasted malt 350°L
29 5% 1% - 14%
American - Pale 2-Row 140 American Grain base malt 1.8°L
37 66% 7% - 91%
United Kingdom - Chocolate 108 United Kingdom Grain roasted malt 425°L
34 5% 1% - 14%
American - Black Malt 66 American Grain roasted malt 500°L
28 5% 1% - 14%
German - Pale Ale 58 German Grain base malt 2.3°L
39 68% 10% - 100%

Hops Used In Dry Stout Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 253 5 61% 5% - 100%
Fuggles 98 4.5 47% 6% - 100%
Willamette 71 4.5 47% 10% - 100%
Northern Brewer 63 7.8 50% 10% - 100%
Cascade 57 7 46% 6% - 100%
Magnum 51 15 52% 9% - 100%
Challenger 44 8.5 50% 9% - 100%
Kent Goldings 41 5 55% 11% - 100%
Target 38 11.5 68% 20% - 100%
Nugget 35 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 35% 9% - 100%
American - Black Malt 18 American Grain roasted malt 500°L
28 21% 5% - 50%
Flaked Barley 17 Adjunct raw 2.2°L
32 38% 13% - 100%
American - Chocolate 17 American Grain roasted malt 350°L
29 29% 6% - 100%
United Kingdom - Chocolate 12 United Kingdom Grain roasted malt 425°L
34 24% 5% - 100%
United Kingdom - Black Patent 11 United Kingdom Grain roasted malt 525°L
27 20% 2% - 57%
American - Caramel / Crystal 60L 7 American Grain crystal malt 60°L
34 40% 14% - 60%
American - Caramel / Crystal 10L 7 American Grain crystal malt 10°L
35 41% 20% - 53%
United Kingdom - Dark Crystal 80L 6 United Kingdom Grain crystal malt 80°L
33 24% 4% - 40%

Yeasts Used In Dry Stout Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - English Ale Yeast S-04 167 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 100 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - Irish Ale 1084 90 Wyeast Ale 0.1 Medium 73% 62°F 72°F
White Labs - Irish Ale Yeast WLP004 78 White Labs Ale Med-High Med-High 71.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 48 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
White Labs - California Ale Yeast WLP001 20 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 18 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - London Ale 1028 15 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Windsor Ale Yeast 11 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 65 Fining Boil 68% 0% - 100%
Gypsum 54 Water Agt Mash 34% 0% - 100%
Whirlfloc 27 Fining Boil 59% 0% - 100%
Calcium Chloride (dihydrate) 19 Water Agt Mash 20% 0% - 67%
Baking Soda 17 Other Boil 39% 0% - 100%
Chalk 15 Water Agt Mash 49% 0% - 100%
Epsom Salt 12 Water Agt Mash 5% 0% - 30%
Lactic acid 10 Water Agt Mash 71% 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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