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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