Stout - Dry Stout (BJCP 2008)

Top 10 Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dry Stout Belhaven Scottish Stout clone	15 L	4.71%	32.98	1.046	1.011		BIAB	5771
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	5143
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	4626
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	4592
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	4186
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	4041
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	3396
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3365
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	3311
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	2618

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
A nod to Ash.	23 L	4.74%	66.38	1.048	1.012		All Grain	42
Testrecept 1	20 L	1.9%	0	1.019	1.005		BIAB	40
SHELLBACK	310 gal	4.31%	18.51	1.044	1.011		All Grain	27
Golden Stout	30 gal	5.51%	43.42	1.052	1.010		All Grain	39
Chocolate Coffee Stout	20 L	6.6%	46.4	1.069	1.019		Partial Mash	68
Dry Irish Stout	24 L	4.63%	40.53	1.047	1.011		Partial Mash	50
Awesome Recipe	18.9 L	4.76%	30.07	1.048	1.011		All Grain	25
'Smoke me a kipper'	19 L	4.7%	38.91	1.047	1.011		All Grain	93
Hazel Stout	3.25 gal	6.08%	51.71	1.061	1.014		BIAB	75
Kaffar	24 L	4.69%	38.23	1.046	1.011		All Grain	87

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	618		Adjunct	raw	2.2°L	32	16%	0% - 100%
United Kingdom - Maris Otter Pale	477	United Kingdom	Grain	base malt	3.75°L	38	66%	10% - 100%
United Kingdom - Roasted Barley	410	United Kingdom	Grain	roasted malt	550°L	29	8%	1% - 25%
American - Roasted Barley	365	American	Grain	roasted malt	300°L	33	8%	0% - 52%
Flaked Oats	357		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Chocolate	272	American	Grain	roasted malt	350°L	29	6%	1% - 18%
US - Pale 2-Row	255	US	Grain	base malt	1.8°L	37	67%	7% - 100%
United Kingdom - Chocolate	166	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 14%
American - Black Malt	125	American	Grain	roasted malt	500°L	28	5%	1% - 100%
German - Carafa III	109	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	522	5	61%	1% - 100%
Fuggles	225	4.5	50%	5% - 100%
Cascade	127	7	47%	4% - 100%
Willamette	121	4.5	50%	10% - 100%
Northern Brewer	110	7.8	54%	10% - 100%
Magnum	106	15	49%	9% - 100%
Challenger	88	8.5	50%	5% - 100%
Columbus	76	15	48%	7% - 100%
Cluster	64	6.5	75%	3% - 100%
Kent Goldings	64	5	59%	11% - 100%

Steeping Grains Used In Dry Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Roasted Barley	42	American	Grain	roasted malt	300°L	33	36%	9% - 100%
United Kingdom - Roasted Barley	41	United Kingdom	Grain	roasted malt	550°L	29	51%	5% - 100%
American - Chocolate	30	American	Grain	roasted malt	350°L	29	28%	6% - 100%
American - Black Malt	20	American	Grain	roasted malt	500°L	28	22%	5% - 50%
Flaked Barley	16		Adjunct	raw	2.2°L	32	38%	13% - 100%
United Kingdom - Black Patent	15	United Kingdom	Grain	roasted malt	525°L	27	22%	2% - 57%
Caramel / Crystal 60L	14		Grain	crystal malt	60°L	34	34%	12% - 60%
United Kingdom - Chocolate	13	United Kingdom	Grain	roasted malt	425°L	34	24%	5% - 100%
United Kingdom - Dark Crystal 80L	9	United Kingdom	Grain	crystal malt	80°L	33	24%	4% - 40%
United Kingdom - Pale Chocolate	9	United Kingdom	Grain	roasted malt	207°L	33	30%	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	379	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	223	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	147	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	135	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	86	Danstar	Ale	Med-High	High	77%	57°F	70°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	45	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - Dry English Ale Yeast WLP007	31	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - American Ale 1056	29	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	28	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - English Ale Yeast WLP002	21	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F

Other Ingredients Used In Dry Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	183	Water Agt	Mash	26%	0% - 100%
Irish Moss	105	Fining	Boil	66%	0% - 100%
Whirlfloc	71	Water Agt	Boil	61%	0% - 100%
Chalk	64	Water Agt	Mash	38%	0% - 100%
Calcium Chloride (dihydrate)	63	Water Agt	Mash	20%	0% - 100%
Epsom Salt	63	Water Agt	Mash	7%	0% - 40%
Baking Soda	62	Water Agt	Mash	18%	0% - 100%
Lactic acid	52	Water Agt	Mash	68%	1% - 100%
Calcium Chloride (anhydrous)	34	Water Agt	Mash	19%	0% - 84%
Cocao Nibs	29	Flavor	Mash	31%	0% - 100%

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