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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 11740
Dry Stout Belhaven Scottish Stout clone
15 L 4.71% 32.98 1.046 1.011
BIAB 4277
Hennessy Irish Stout
19 L 5.2% 41.22 1.053 1.013
All Grain 3422
Stout Snout
3 gal 4.74% 32.3 1.047 1.011
All Grain 3374
Dry Stout 1 gal
3.8 L 4.31% 42.63 1.046 1.013
BIAB 3357
DRY STOUT
20 L 4.61% 39.36 1.048 1.012
All Grain 3239
2014 Tiny Stout
18.93 L 4.73% 31.13 1.050 1.014
All Grain 2750
Session Stout
4.5 gal 3.97% 0 1.038 1.008
All Grain 2659
Vanilla Stout
20 L 4.91% 30.91 1.050 1.012
All Grain 2196
Julevarmer (Monkeyoppskrift)
25 L 6.12% 35.55 1.062 1.016
BIAB 2036

Newest Dry Stout Recipes

Title Size ABV IBU OG FG Color Method Views
Guinness +
5.5 gal 4.81% 29.14 1.050 1.014
Partial Mash 3
irish stout
19 L 4.51% 39.63 1.046 1.011
All Grain 15
stout
5.5 gal 4.66% 100.67 1.046 1.010
All Grain 14
stout dulce
40 L 6.69% 15.71 1.066 1.015
All Grain 19
Stout's Stout
10 L 4.75% 35.37 1.048 1.011
BIAB 20
Pat's Stout
12 gal 8.13% 0 1.082 1.020
All Grain 25
Near-Standard-Issue Dry Irish Stout
4 gal 4.71% 33.63 1.049 1.013
All Grain 29
oatmeal stout
20 L 6.66% 32.96 1.060 1.009
All Grain 25
Dry Irish stout with blackprinz
5.5 gal 4.28% 41.97 1.044 1.011
All Grain 42
Dark Side of Chocolate
5.5 gal 4.7% 31.16 1.056 1.020
All Grain 103

Fermentables Used In Dry Stout Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Barley 347 Adjunct raw 2.2°L
32 15% 0% - 36%
United Kingdom - Maris Otter Pale 272 United Kingdom Grain base malt 3.75°L
38 67% 10% - 100%
United Kingdom - Roasted Barley 263 United Kingdom Grain roasted malt 550°L
29 8% 1% - 25%
American - Roasted Barley 201 American Grain roasted malt 300°L
33 8% 1% - 20%
Flaked Oats 174 Adjunct raw 2.2°L
33 8% 0% - 32%
American - Chocolate 163 American Grain roasted malt 350°L
29 5% 1% - 18%
Pale 2-Row 151 Grain base malt 1.8°L
37 67% 9% - 91%
United Kingdom - Chocolate 110 United Kingdom Grain roasted malt 425°L
34 5% 1% - 14%
American - Black Malt 68 American Grain roasted malt 500°L
28 4% 1% - 17%
United Kingdom - Black Patent 59 United Kingdom Grain roasted malt 525°L
27 4% 1% - 13%

Hops Used In Dry Stout Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 290 5 61% 5% - 100%
Fuggles 104 4.5 47% 5% - 100%
Willamette 80 4.5 47% 10% - 100%
Northern Brewer 68 7.8 50% 10% - 100%
Magnum 65 15 50% 9% - 100%
Cascade 62 7 47% 6% - 100%
Challenger 53 8.5 49% 5% - 100%
Kent Goldings 42 5 58% 11% - 100%
Columbus 37 15 44% 7% - 100%
Target 36 11.5 66% 20% - 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 49% 5% - 100%
American - Roasted Barley 29 American Grain roasted malt 300°L
33 34% 9% - 100%
American - Chocolate 17 American Grain roasted malt 350°L
29 28% 6% - 100%
Flaked Barley 17 Adjunct raw 2.2°L
32 38% 13% - 100%
American - Black Malt 16 American Grain roasted malt 500°L
28 22% 5% - 50%
United Kingdom - Chocolate 12 United Kingdom Grain roasted malt 425°L
34 24% 5% - 100%
United Kingdom - Black Patent 11 United Kingdom Grain roasted malt 525°L
27 20% 2% - 57%
American - Caramel / Crystal 60L 9 American Grain crystal malt 60°L
34 41% 14% - 60%
United Kingdom - Dark Crystal 80L 8 United Kingdom Grain crystal malt 80°L
33 23% 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-04 183 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 121 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Irish Ale 1084 93 Wyeast Ale 0.1 Medium 73% 62°F 72°F
White Labs - Irish Ale Yeast WLP004 85 White Labs Ale Med-High Med-High 71.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 51 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 18 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 17 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - London Ale 1028 14 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Windsor Ale Yeast 11 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 79 Water Agt Sparge 28% 0% - 100%
Irish Moss 62 Fining Boil 66% 0% - 100%
Whirlfloc 37 Fining Boil 62% 0% - 100%
Baking Soda 24 Water Agt Mash 28% 0% - 100%
Epsom Salt 23 Water Agt Mash 7% 0% - 30%
Chalk 23 Water Agt Mash 41% 0% - 100%
Calcium Chloride (dihydrate) 21 Water Agt Mash 17% 0% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 21% 0% - 67%
Lactic acid 15 Water Agt Mash 70% 6% - 100%
Table Salt 12 Water Agt Mash 13% 0% - 76%

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