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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 6998
Guinness Clone
5.5 gal 4.7% 41.97 1.046 1.011
All Grain 6834
Dry Stout
5 gal 5.85% 61.75 1.059 1.015
Partial Mash 3628
Broomers dark irish
23 L 4.58% 38.03 1.048 1.013
All Grain 2656
Second Runnings Stout
5.75 gal 4.23% 54.27 1.045 1.013
All Grain 2642
Stout Snout
3 gal 4.74% 32.3 1.047 1.011
All Grain 2291
Dry Stout Belhaven Scottish Stout clone
15 L 4.71% 32.98 1.046 1.011
BIAB 2233
Dry Stout 1 gal
3.8 L 4.31% 42.63 1.046 1.013
BIAB 2219
Dry Stout - 20L
20 L 4.15% 38.98 1.042 1.010
All Grain 1964
2014 Tiny Stout
18.93 L 4.73% 31.13 1.050 1.014
All Grain 1926

Newest Dry Stout Recipes

Title Size ABV IBU OG FG Color Method Views
Guinness for Noel
20 L 4.69% 46.51 1.048 1.012
All Grain 5
Dad's stout
20 L 4.35% 28.83 1.047 1.014
extract 2
Stout First Pass
20 L 4.54% 27.41 1.046 1.011
All Grain 4
Awesome Recipe
20.8 L 4.5% 0 1.046 1.011
All Grain 6
Awesome Recipe
21 L 0.27% 0 1.003 1.001
All Grain 4
Stout 2.1
40 L 2.24% 43.18 1.023 1.006
All Grain 4
Andy 142 Sweet Stout (Murphy clone)
10 gal 4.87% 54.63 1.048 1.011
All Grain 4
Two Bays Stout
28 L 1.68% 24.31 1.017 1.005
All Grain 14
Eggnog Stout 23L
23 L 5.68% 37.23 1.055 1.013
All Grain 254
stout
50 L 3.4% 0 1.035 1.009
All Grain 7

Fermentables Used In Dry Stout Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Barley 291 Adjunct raw 2.2°L
32 15% 0% - 70%
United Kingdom - Roasted Barley 239 United Kingdom Grain roasted malt 550°L
29 9% 2% - 25%
United Kingdom - Maris Otter Pale 230 United Kingdom Grain base malt 3.75°L
38 67% 10% - 100%
American - Roasted Barley 179 American Grain roasted malt 300°L
33 8% 1% - 20%
Flaked Oats 152 Adjunct raw 2.2°L
33 8% 0% - 32%
American - Pale 2-Row 132 American Grain base malt 1.8°L
37 67% 9% - 91%
American - Chocolate 131 American Grain roasted malt 350°L
29 5% 1% - 14%
United Kingdom - Chocolate 102 United Kingdom Grain roasted malt 425°L
34 5% 1% - 14%
American - Black Malt 61 American Grain roasted malt 500°L
28 4% 1% - 14%
German - Pale Ale 54 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 238 5 61% 5% - 100%
Fuggles 91 4.5 46% 7% - 100%
Willamette 70 4.5 48% 10% - 100%
Northern Brewer 57 7.8 49% 10% - 100%
Magnum 52 15 53% 10% - 100%
Cascade 51 7 44% 6% - 100%
Challenger 40 8.5 50% 9% - 100%
Kent Goldings 37 5 55% 11% - 100%
Target 36 11.5 68% 20% - 100%
Nugget 32 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 29 United Kingdom Grain roasted malt 550°L
29 46% 5% - 100%
American - Roasted Barley 28 American Grain roasted malt 300°L
33 36% 8% - 100%
Flaked Barley 18 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 7 American Grain crystal malt 60°L
34 35% 5% - 60%
Flaked Oats 6 Adjunct raw 2.2°L
33 42% 20% - 71%
American - Caramel / Crystal 10L 6 American Grain crystal malt 10°L
35 39% 20% - 53%

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-04 155 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis / Safale - Safale - American Ale Yeast US-05 91 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - Irish Ale 1084 84 Wyeast Ale 0.1 Medium 73% 62°F 72°F
White Labs - Irish Ale Yeast WLP004 72 White Labs Ale Med-High Med-High 71.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 43 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
Wyeast - London Ale III 1318 11 Wyeast Ale 0.1 High 73% 64°F 74°F

Other Ingredients Used In Dry Stout Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 61 Fining Boil 66% 0% - 100%
Gypsum 47 Water Agt Boil 29% 0% - 100%
Whirlfloc 23 Fining Boil 62% 1% - 100%
Calcium Chloride 22 Water Agt Boil 18% 0% - 67%
Baking Soda 16 Water Agt Mash 40% 0% - 100%
Chalk 14 Water Agt Mash 54% 0% - 100%
Lactic acid 10 Water Agt Mash 74% 5% - 100%
Epsom Salt 9 Water Agt Mash 4% 0% - 30%
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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