Stout - Dry Stout (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 5641
DRY STOUT
20 L 4.61% 39.36 1.048 1.012
All Grain 5044
Hennessy Irish Stout
19 L 5.2% 41.22 1.053 1.013
All Grain 4525
Dry Stout 1 gal
3.8 L 4.31% 42.63 1.046 1.013
BIAB 4523
Stout Snout
3 gal 4.74% 32.3 1.047 1.011
All Grain 4138
Vanilla Stout
20 L 4.91% 30.91 1.050 1.012
All Grain 3880
Session Stout
4.5 gal 3.97% 0 1.038 1.008
All Grain 3323
2014 Tiny Stout
18.93 L 4.73% 31.13 1.050 1.014
All Grain 3317
Oatmeal Milk stout
5 gal 6.5% 27.08 1.068 1.018
All Grain 3130
Dry Irish Stout 5 gal
5 gal 4.11% 21.82 1.043 1.012
All Grain 2536

Newest Dry Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Muddy Goat
235 gal 6.76% 0 1.072 1.021
All Grain 14
black mamba
85 L 12.82% 14.94 1.138 1.040
All Grain 32
Holliday Brewing Olde English Stout
20 L 4.43% 39.09 1.044 1.011
All Grain 18
Dry Irish Stout
5 gal 4.38% 43.66 1.045 1.012
All Grain 95
Oaty Orangey GF Stout (1 gallon test)
1 gal 4.88% 35.54 1.046 1.009
Partial Mash 279
Awesome Recipe
20 L 5.45% 47.84 1.055 1.014
All Grain 12
Dry Irish Stout
2.5 gal 4.8% 60.94 1.049 1.012
BIAB 37
Black Death Stout
5.25 gal 6.15% 19.45 1.064 1.017
extract 27
Signal 12 Chocolate Cherry Oatmeal Stout
5.5 gal 6.42% 64.1 1.059 1.011
All Grain 38
Awesome Recipe
30 gal 4.43% 0 1.045 1.011
All Grain 44

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Barley 602 Adjunct raw 2.2°L
32 16% 0% - 100%
United Kingdom - Maris Otter Pale 467 United Kingdom Grain base malt 3.75°L
38 66% 10% - 100%
United Kingdom - Roasted Barley 401 United Kingdom Grain roasted malt 550°L
29 8% 1% - 25%
American - Roasted Barley 352 American Grain roasted malt 300°L
33 8% 0% - 52%
Flaked Oats 349 Adjunct raw 2.2°L
33 9% 0% - 32%
American - Chocolate 268 American Grain roasted malt 350°L
29 6% 1% - 18%
US - Pale 2-Row 253 US Grain base malt 1.8°L
37 67% 7% - 100%
United Kingdom - Chocolate 164 United Kingdom Grain roasted malt 425°L
34 5% 1% - 14%
American - Black Malt 124 American Grain roasted malt 500°L
28 5% 1% - 100%
German - Carafa III 107 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 510 5 61% 5% - 100%
Fuggles 219 4.5 50% 5% - 100%
Cascade 124 7 46% 4% - 100%
Willamette 119 4.5 49% 10% - 100%
Northern Brewer 106 7.8 54% 10% - 100%
Magnum 105 15 49% 9% - 100%
Challenger 86 8.5 49% 5% - 100%
Columbus 72 15 48% 7% - 100%
Kent Goldings 63 5 59% 11% - 100%
Cluster 62 6.5 74% 3% - 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 40 American Grain roasted malt 300°L
33 36% 9% - 100%
American - Chocolate 28 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 13 Grain crystal malt 60°L
34 36% 14% - 60%
United Kingdom - Chocolate 13 United Kingdom Grain roasted malt 425°L
34 24% 5% - 100%
United Kingdom - Pale Chocolate 9 United Kingdom Grain roasted malt 207°L
33 30% 12% - 75%
United Kingdom - Dark Crystal 80L 9 United Kingdom Grain crystal malt 80°L
33 24% 4% - 40%

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-04 369 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 143 Wyeast Ale 0.1 Medium 73% 62°F 72°F
White Labs - Irish Ale Yeast WLP004 133 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 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 27 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - English Ale Yeast WLP002 20 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 179 Water Agt Mash 26% 0% - 100%
Irish Moss 104 Fining Boil 65% 0% - 100%
Whirlfloc 72 Water Agt Mash 60% 0% - 100%
Calcium Chloride (dihydrate) 62 Water Agt Mash 20% 0% - 100%
Chalk 62 Water Agt Boil 39% 0% - 100%
Epsom Salt 62 Water Agt Mash 7% 0% - 40%
Baking Soda 60 Water Agt Mash 19% 0% - 100%
Lactic acid 50 Water Agt Mash 69% 1% - 100%
Calcium Chloride (anhydrous) 34 Water Agt Mash 18% 0% - 84%
Cocao Nibs 29 Flavor Secondary 31% 0% - 100%

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