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	8100
Dry Stout	5 gal	5.85%	61.75	1.059	1.015		Partial Mash	4154
Broomers dark irish	23 L	4.58%	38.03	1.048	1.013		All Grain	3000
Second Runnings Stout	5.75 gal	4.23%	54.27	1.045	1.013		All Grain	2860
Dry Stout Belhaven Scottish Stout clone	15 L	4.71%	32.98	1.046	1.011		BIAB	2730
Dry Stout - 20L	20 L	4.15%	38.98	1.042	1.010		All Grain	2511
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	2497
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	2487
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	2111
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	1932

Newest Dry Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Ruthberry stout	20 L	8.79%	21.02	1.089	1.022		All Grain	9
Cherry Cordial	5 gal	5.63%	34.4	1.065	1.022		All Grain	3
Stoutissimo	25 L	3.9%	46.95	1.039	1.009		All Grain	2
Milk Stout	5.5 gal	5.02%	0	1.051	1.013		All Grain	1
Awesome Recipe	20 L	4.46%	0	1.044	1.010		BIAB	8
Dry Stout Farnese	10 L	6.31%	36.86	1.060	1.012		BIAB	4
Dry Stout	25 L	4.54%	33.61	1.040	1.006		BIAB	2
Dry Stout	20 L	5.06%	55.05	1.053	1.015		All Grain	8
Irish Stout	5.5 gal	4.12%	34.28	1.042	1.010		All Grain	3
Dry Irish Stout	2.5 gal	4.85%	24.99	1.045	1.008		BIAB	21

Fermentables Used In Dry Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	331		Adjunct	raw	2.2°L	32	16%	0% - 70%
United Kingdom - Maris Otter Pale	280	United Kingdom	Grain	base malt	3.75°L	38	67%	10% - 100%
United Kingdom - Roasted Barley	276	United Kingdom	Grain	roasted malt	550°L	29	8%	1% - 25%
American - Roasted Barley	220	American	Grain	roasted malt	300°L	33	7%	1% - 20%
Flaked Oats	181		Adjunct	raw	2.2°L	33	8%	0% - 32%
American - Chocolate	160	American	Grain	roasted malt	350°L	29	5%	1% - 18%
American - Pale 2-Row	155	American	Grain	base malt	1.8°L	37	66%	7% - 91%
United Kingdom - Chocolate	117	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 14%
American - Black Malt	77	American	Grain	roasted malt	500°L	28	6%	1% - 100%
German - Pale Ale	60	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	287	5	61%	5% - 100%
Fuggles	114	4.5	46%	5% - 100%
Willamette	79	4.5	46%	10% - 100%
Northern Brewer	67	7.8	50%	10% - 100%
Cascade	64	7	47%	6% - 100%
Magnum	58	15	52%	9% - 100%
Challenger	51	8.5	49%	5% - 100%
Kent Goldings	46	5	56%	11% - 100%
Target	42	11.5	70%	20% - 100%
Columbus	38	15	45%	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	32	United Kingdom	Grain	roasted malt	550°L	29	48%	5% - 100%
American - Roasted Barley	31	American	Grain	roasted malt	300°L	33	35%	9% - 100%
American - Chocolate	18	American	Grain	roasted malt	350°L	29	28%	6% - 100%
American - Black Malt	18	American	Grain	roasted malt	500°L	28	21%	5% - 50%
Flaked Barley	17		Adjunct	raw	2.2°L	32	38%	13% - 100%
United Kingdom - Chocolate	12	United Kingdom	Grain	roasted malt	425°L	34	24%	5% - 100%
United Kingdom - Black Patent	12	United Kingdom	Grain	roasted malt	525°L	27	22%	2% - 57%
American - Caramel / Crystal 60L	8	American	Grain	crystal malt	60°L	34	37%	14% - 60%
United Kingdom - Dark Crystal 80L	7	United Kingdom	Grain	crystal malt	80°L	33	22%	4% - 40%
American - Caramel / Crystal 10L	7	American	Grain	crystal malt	10°L	35	41%	20% - 53%

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	188	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	116	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	95	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	86	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	55	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - Dry English Ale Yeast WLP007	25	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
White Labs - California Ale Yeast WLP001	20	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	18	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale 1028	17	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale III 1318	12	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
Gypsum	68	Water Agt	Mash	31%	0% - 100%
Irish Moss	67	Fining	Boil	66%	0% - 100%
Whirlfloc	33	Fining	Boil	62%	0% - 100%
Baking Soda	22	Water Agt	Mash	32%	0% - 100%
Calcium Chloride (dihydrate)	18	Water Agt	Mash	21%	0% - 67%
Chalk	17	Water Agt	Mash	51%	0% - 100%
Epsom Salt	16	Water Agt	Mash	7%	0% - 40%
Lactic acid	13	Water Agt	Mash	68%	5% - 100%
Calcium Chloride (dihydrate)	11	Water Agt	Mash	28%	0% - 100%
Table Salt	9	Water Agt	Boil	10%	0% - 53%

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