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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 9247
Broomers dark irish
23 L 4.58% 38.03 1.048 1.013
All Grain 3382
Dry Stout - 20L
20 L 4.15% 38.98 1.042 1.010
All Grain 3107
Second Runnings Stout
5.75 gal 4.23% 54.27 1.045 1.013
All Grain 3080
Dry Stout Belhaven Scottish Stout clone
15 L 4.71% 32.98 1.046 1.011
BIAB 3058
Dry Stout 1 gal
3.8 L 4.31% 42.63 1.046 1.013
BIAB 2729
Stout Snout
3 gal 4.74% 32.3 1.047 1.011
All Grain 2642
Hennessy Irish Stout
19 L 5.2% 41.22 1.053 1.013
All Grain 2288
2014 Tiny Stout
18.93 L 4.73% 31.13 1.050 1.014
All Grain 2253
Eggnog Stout 23L
23 L 5.68% 37.23 1.055 1.013
All Grain 2126

Newest Dry Stout Recipes

Title Size ABV IBU OG FG Color Method Views
Basic Dry Stout - 5L
5 L 4.21% 33.01 1.043 1.011
BIAB 5
Awesome Recipe
5 gal 5.79% 31.01 1.059 1.015
BIAB 1
Dublin Irish Festival Stout
5.25 gal 4.99% 33.97 1.051 1.013
BIAB 12
Dry Extract Dry Stout
2.5 gal 4.31% 46.08 1.044 1.011
extract 5
Guiness test
28 L 3.84% 31.09 1.038 1.009
All Grain 9
Criminally Dry Gallon Stout
5 L 4.78% 35.56 1.046 1.009
BIAB 21
Awesome Recipe
1 gal 2.41% 0 1.025 1.006
extract 3
DRY VIRSU
40 L 4.58% 33.16 1.043 1.008
All Grain 10
Irish Dry Stout
20.8 L 3.93% 48.55 1.040 1.011
BIAB 16
(Espresso) Dry Stout
11.5 L 4.69% 38.87 1.047 1.011
BIAB 17

Fermentables Used In Dry Stout Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Barley 397 Adjunct raw 2.2°L
32 16% 0% - 100%
United Kingdom - Maris Otter Pale 319 United Kingdom Grain base malt 3.75°L
38 66% 7% - 100%
United Kingdom - Roasted Barley 317 United Kingdom Grain roasted malt 550°L
29 9% 1% - 25%
American - Roasted Barley 237 American Grain roasted malt 300°L
33 7% 1% - 20%
Flaked Oats 215 Adjunct raw 2.2°L
33 8% 0% - 32%
American - Chocolate 182 American Grain roasted malt 350°L
29 6% 1% - 18%
American - Pale 2-Row 173 American Grain base malt 1.8°L
37 66% 7% - 100%
United Kingdom - Chocolate 134 United Kingdom Grain roasted malt 425°L
34 5% 1% - 14%
American - Black Malt 88 American Grain roasted malt 500°L
28 6% 1% - 100%
German - Pale Ale 71 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 331 5 62% 5% - 100%
Fuggles 133 4.5 48% 5% - 100%
Willamette 88 4.5 49% 10% - 100%
Northern Brewer 76 7.8 52% 10% - 100%
Magnum 73 15 52% 9% - 100%
Cascade 72 7 46% 6% - 100%
Challenger 57 8.5 49% 5% - 100%
Kent Goldings 50 5 57% 11% - 100%
Target 48 11.5 65% 20% - 100%
Cluster 43 6.5 75% 3% - 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 51% 5% - 100%
American - Roasted Barley 32 American Grain roasted malt 300°L
33 34% 9% - 100%
American - Chocolate 20 American Grain roasted malt 350°L
29 31% 6% - 100%
Flaked Barley 17 Adjunct raw 2.2°L
32 38% 13% - 100%
American - Black Malt 17 American Grain roasted malt 500°L
28 21% 5% - 50%
United Kingdom - Black Patent 13 United Kingdom Grain roasted malt 525°L
27 21% 2% - 57%
United Kingdom - Chocolate 12 United Kingdom Grain roasted malt 425°L
34 24% 5% - 100%
American - Caramel / Crystal 60L 8 American Grain crystal malt 60°L
34 37% 14% - 60%
American - Caramel / Crystal 10L 7 American Grain crystal malt 10°L
35 41% 20% - 53%
United Kingdom - Dark Crystal 80L 7 United Kingdom Grain crystal malt 80°L
33 22% 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-04 221 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 142 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Irish Ale 1084 104 Wyeast Ale 0.1 Medium 73% 62°F 72°F
White Labs - Irish Ale Yeast WLP004 101 White Labs Ale Med-High Med-High 71.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 67 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Dry English Ale Yeast WLP007 28 White Labs Ale Med-High Med-High 75% 65°F 70°F
White Labs - California Ale Yeast WLP001 22 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - London Ale 1028 19 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - American Ale 1056 18 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Windsor Ale Yeast 14 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 84 Water Agt Mash 30% 0% - 100%
Irish Moss 66 Fining Boil 66% 0% - 100%
Whirlfloc 45 Water Agt Mash 68% 0% - 100%
Baking Soda 27 Water Agt Mash 31% 0% - 100%
Calcium Chloride (dihydrate) 21 Water Agt Mash 22% 0% - 100%
Epsom Salt 21 Water Agt Mash 8% 0% - 40%
Chalk 21 Water Agt Mash 52% 0% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 21% 0% - 67%
Lactic acid 15 Water Agt Mash 72% 8% - 100%
Table Salt 10 Water Agt Mash 8% 0% - 53%

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