Stout - Dry Stout
Top 10 Dry Stout 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 | 11740 | |
| Dry Stout Belhaven Scottish Stout clone |
15 L | 4.71% | 32.98 | 1.046 | 1.011 | BIAB | 4277 | |
| Hennessy Irish Stout |
19 L | 5.2% | 41.22 | 1.053 | 1.013 | All Grain | 3422 | |
| Stout Snout |
3 gal | 4.74% | 32.3 | 1.047 | 1.011 | All Grain | 3374 | |
| Dry Stout 1 gal |
3.8 L | 4.31% | 42.63 | 1.046 | 1.013 | BIAB | 3357 | |
| DRY STOUT |
20 L | 4.61% | 39.36 | 1.048 | 1.012 | All Grain | 3239 | |
| 2014 Tiny Stout |
18.93 L | 4.73% | 31.13 | 1.050 | 1.014 | All Grain | 2750 | |
| Session Stout |
4.5 gal | 3.97% | 0 | 1.038 | 1.008 | All Grain | 2659 | |
| Vanilla Stout |
20 L | 4.91% | 30.91 | 1.050 | 1.012 | All Grain | 2196 | |
| Julevarmer (Monkeyoppskrift) |
25 L | 6.12% | 35.55 | 1.062 | 1.016 | BIAB | 2036 |
Newest Dry Stout Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Guinness + |
5.5 gal | 4.81% | 29.14 | 1.050 | 1.014 | Partial Mash | 3 | |
| irish stout |
19 L | 4.51% | 39.63 | 1.046 | 1.011 | All Grain | 15 | |
| stout |
5.5 gal | 4.66% | 100.67 | 1.046 | 1.010 | All Grain | 14 | |
| stout dulce |
40 L | 6.69% | 15.71 | 1.066 | 1.015 | All Grain | 19 | |
| Stout's Stout |
10 L | 4.75% | 35.37 | 1.048 | 1.011 | BIAB | 20 | |
| Pat's Stout |
12 gal | 8.13% | 0 | 1.082 | 1.020 | All Grain | 25 | |
| Near-Standard-Issue Dry Irish Stout |
4 gal | 4.71% | 33.63 | 1.049 | 1.013 | All Grain | 29 | |
| oatmeal stout |
20 L | 6.66% | 32.96 | 1.060 | 1.009 | All Grain | 25 | |
| Dry Irish stout with blackprinz |
5.5 gal | 4.28% | 41.97 | 1.044 | 1.011 | All Grain | 42 | |
| Dark Side of Chocolate |
5.5 gal | 4.7% | 31.16 | 1.056 | 1.020 | All Grain | 103 |
Fermentables Used In Dry Stout Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Barley | 347 | Adjunct | raw |
2.2°L
|
32 | 15% | 0% - 36% | |
| United Kingdom - Maris Otter Pale | 272 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 67% | 10% - 100% |
| United Kingdom - Roasted Barley | 263 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 8% | 1% - 25% |
| American - Roasted Barley | 201 | American | Grain | roasted malt |
300°L
|
33 | 8% | 1% - 20% |
| Flaked Oats | 174 | Adjunct | raw |
2.2°L
|
33 | 8% | 0% - 32% | |
| American - Chocolate | 163 | American | Grain | roasted malt |
350°L
|
29 | 5% | 1% - 18% |
| Pale 2-Row | 151 | Grain | base malt |
1.8°L
|
37 | 67% | 9% - 91% | |
| United Kingdom - Chocolate | 110 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 14% |
| American - Black Malt | 68 | American | Grain | roasted malt |
500°L
|
28 | 4% | 1% - 17% |
| United Kingdom - Black Patent | 59 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 4% | 1% - 13% |
Hops Used In Dry Stout Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 290 | 5 | 61% | 5% - 100% |
| Fuggles | 104 | 4.5 | 47% | 5% - 100% |
| Willamette | 80 | 4.5 | 47% | 10% - 100% |
| Northern Brewer | 68 | 7.8 | 50% | 10% - 100% |
| Magnum | 65 | 15 | 50% | 9% - 100% |
| Cascade | 62 | 7 | 47% | 6% - 100% |
| Challenger | 53 | 8.5 | 49% | 5% - 100% |
| Kent Goldings | 42 | 5 | 58% | 11% - 100% |
| Columbus | 37 | 15 | 44% | 7% - 100% |
| Target | 36 | 11.5 | 66% | 20% - 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 | 35 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 49% | 5% - 100% |
| American - Roasted Barley | 29 | American | Grain | roasted malt |
300°L
|
33 | 34% | 9% - 100% |
| American - Chocolate | 17 | American | Grain | roasted malt |
350°L
|
29 | 28% | 6% - 100% |
| Flaked Barley | 17 | Adjunct | raw |
2.2°L
|
32 | 38% | 13% - 100% | |
| American - Black Malt | 16 | American | Grain | roasted malt |
500°L
|
28 | 22% | 5% - 50% |
| 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 | 9 | American | Grain | crystal malt |
60°L
|
34 | 41% | 14% - 60% |
| United Kingdom - Dark Crystal 80L | 8 | United Kingdom | Grain | crystal malt |
80°L
|
33 | 23% | 4% - 40% |
| American - Caramel / Crystal 10L | 7 | American | Grain | crystal malt |
10°L
|
35 | 41% | 20% - 53% |
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 | 183 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 121 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Irish Ale 1084 | 93 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
| White Labs - Irish Ale Yeast WLP004 | 85 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
| Danstar - Nottingham Ale Yeast | 51 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - Dry English Ale Yeast WLP007 | 25 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
| White Labs - California Ale Yeast WLP001 | 18 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - American Ale 1056 | 17 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Wyeast - London Ale 1028 | 14 | 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 |
|---|---|---|---|---|---|
| Gypsum | 79 | Water Agt | Sparge | 28% | 0% - 100% |
| Irish Moss | 62 | Fining | Boil | 66% | 0% - 100% |
| Whirlfloc | 37 | Fining | Boil | 62% | 0% - 100% |
| Baking Soda | 24 | Water Agt | Mash | 28% | 0% - 100% |
| Epsom Salt | 23 | Water Agt | Mash | 7% | 0% - 30% |
| Chalk | 23 | Water Agt | Mash | 41% | 0% - 100% |
| Calcium Chloride (dihydrate) | 21 | Water Agt | Mash | 17% | 0% - 100% |
| Calcium Chloride (dihydrate) | 18 | Water Agt | Mash | 21% | 0% - 67% |
| Lactic acid | 15 | Water Agt | Mash | 70% | 6% - 100% |
| Table Salt | 12 | Water Agt | Mash | 13% | 0% - 76% |
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