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 13325
Dry Stout Belhaven Scottish Stout clone
15 L 4.71% 32.98 1.046 1.011
BIAB 5049
DRY STOUT
20 L 4.61% 39.36 1.048 1.012
All Grain 4509
Hennessy Irish Stout
19 L 5.2% 41.22 1.053 1.013
All Grain 4154
Dry Stout 1 gal
3.8 L 4.31% 42.63 1.046 1.013
BIAB 3947
Stout Snout
3 gal 4.74% 32.3 1.047 1.011
All Grain 3897
2014 Tiny Stout
18.93 L 4.73% 31.13 1.050 1.014
All Grain 3098
Session Stout
4.5 gal 3.97% 0 1.038 1.008
All Grain 3097
Vanilla Stout
20 L 4.91% 30.91 1.050 1.012
All Grain 3081
Julevarmer (Monkeyoppskrift)
25 L 6.12% 35.55 1.062 1.016
BIAB 2661

Newest Dry Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Nyx Stout 1
7.01 L 4.52% 32.57 1.046 1.011
All Grain 10
Guinness Extra Stout Clone
19 L 4.9% 40.88 1.046 1.009
All Grain 10
Hombre Lobo
16 L 8.6% 22.8 1.085 1.020
All Grain 15
Dry Stout
20 L 4.32% 28.57 1.044 1.011
All Grain 11
DRY STOUT
1100 L 4.49% 0 1.044 1.010
All Grain 13
Swamp Thing
40 L 7.08% 35.52 1.072 1.018
All Grain 23
irish stout
50 L 5.58% 35.19 1.053 1.010
All Grain 17
Dry stout
5 gal 4.65% 40.4 1.039 1.003
All Grain 21
Eilat Club 10 liter Stout and Shotty BinB
10 L 5.62% 43 1.057 1.014
BIAB 18
Gabe's Campfire Stout 2
2.5 gal 6.23% 41.55 1.062 1.015
BIAB 18

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Barley 572 Adjunct raw 2.2°L
32 16% 0% - 100%
United Kingdom - Maris Otter Pale 444 United Kingdom Grain base malt 3.75°L
38 66% 10% - 100%
United Kingdom - Roasted Barley 390 United Kingdom Grain roasted malt 550°L
29 8% 1% - 25%
American - Roasted Barley 339 American Grain roasted malt 300°L
33 8% 0% - 52%
Flaked Oats 328 Adjunct raw 2.2°L
33 9% 0% - 32%
American - Chocolate 260 American Grain roasted malt 350°L
29 6% 1% - 18%
US - Pale 2-Row 248 US Grain base malt 1.8°L
37 67% 7% - 100%
United Kingdom - Chocolate 161 United Kingdom Grain roasted malt 425°L
34 5% 1% - 14%
American - Black Malt 115 American Grain roasted malt 500°L
28 5% 1% - 100%
German - Carafa III 99 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 480 5 61% 5% - 100%
Fuggles 193 4.5 49% 5% - 100%
Cascade 114 7 47% 4% - 100%
Willamette 112 4.5 49% 10% - 100%
Northern Brewer 102 7.8 53% 10% - 100%
Magnum 96 15 49% 9% - 100%
Challenger 79 8.5 49% 5% - 100%
Columbus 69 15 49% 5% - 100%
Nugget 62 14 55% 7% - 100%
Kent Goldings 60 5 57% 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%
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%
Caramel / Crystal 60L 13 Grain crystal malt 60°L
34 36% 14% - 60%
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-04 334 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 201 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Irish Ale 1084 136 Wyeast Ale 0.1 Medium 73% 62°F 72°F
White Labs - Irish Ale Yeast WLP004 134 White Labs Ale Med-High Med-High 71.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 85 Danstar Ale Med-High High 77% 57°F 70°F
Lallemand - LALBREW┬« NOTTINGHAM HIGH PERFORMANCE ALE YEAST 34 Lallemand Ales Medium High 80% 50°F 72°F
White Labs - Dry English Ale Yeast WLP007 30 White Labs Ale Med-High Med-High 75% 65°F 70°F
White Labs - California Ale Yeast WLP001 27 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 27 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 158 Water Agt Mash 27% 0% - 100%
Irish Moss 94 Fining Boil 65% 0% - 100%
Whirlfloc 67 Water Agt Mash 63% 0% - 100%
Calcium Chloride (dihydrate) 56 Water Agt Mash 22% 0% - 100%
Epsom Salt 51 Water Agt Mash 8% 0% - 40%
Baking Soda 49 Water Agt Mash 20% 0% - 100%
Chalk 49 Water Agt Mash 44% 0% - 100%
Lactic acid 37 Water Agt Mash 71% 1% - 100%
Calcium Chloride (anhydrous) 26 Water Agt Mash 19% 0% - 84%
Cocao Nibs 23 Flavor Secondary 35% 1% - 100%

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