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	7839
Dry Stout	5 gal	5.85%	61.75	1.059	1.015		Partial Mash	4017
Broomers dark irish	23 L	4.58%	38.03	1.048	1.013		All Grain	2921
Second Runnings Stout	5.75 gal	4.23%	54.27	1.045	1.013		All Grain	2787
Dry Stout Belhaven Scottish Stout clone	15 L	4.71%	32.98	1.046	1.011		BIAB	2605
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	2440
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	2425
Dry Stout - 20L	20 L	4.15%	38.98	1.042	1.010		All Grain	2348
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	2073
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	1841

Newest Dry Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
1883 Guiness Stout	8 gal	7.24%	91.36	1.079	1.024		All Grain	0
Dry stout	20.8 L	3.31%	0	1.034	1.008		All Grain	1
Awesome Recipe	8 gal	2.58%	0	1.026	1.007		Partial Mash	1
Awesome Recipe	32 L	4%	29.83	1.040	1.009		All Grain	20
Awesome Recipe	2.5 gal	4.57%	0	1.046	1.012		BIAB	1
The Stout	5 gal	5.73%	79.61	1.057	1.014		All Grain	0
Opening Move	5.5 gal	6.15%	37.48	1.058	1.011		All Grain	5
Davide-Alberto	25 L	4.42%	38.27	1.045	1.011		All Grain	3
Breakfast Stout	5.5 gal	6.19%	17.43	1.063	1.015		All Grain	2
Davide-Alberto	25 L	4.24%	34.89	1.045	1.012		All Grain	8

Fermentables Used In Dry Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	311		Adjunct	raw	2.2°L	32	16%	0% - 70%
United Kingdom - Roasted Barley	266	United Kingdom	Grain	roasted malt	550°L	29	8%	1% - 25%
United Kingdom - Maris Otter Pale	262	United Kingdom	Grain	base malt	3.75°L	38	67%	10% - 100%
American - Roasted Barley	208	American	Grain	roasted malt	300°L	33	8%	1% - 20%
Flaked Oats	168		Adjunct	raw	2.2°L	33	8%	0% - 32%
American - Chocolate	153	American	Grain	roasted malt	350°L	29	5%	1% - 14%
American - Pale 2-Row	149	American	Grain	base malt	1.8°L	37	66%	7% - 91%
United Kingdom - Chocolate	113	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 14%
American - Black Malt	72	American	Grain	roasted malt	500°L	28	6%	1% - 100%
German - Pale Ale	57	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	268	5	62%	5% - 100%
Fuggles	106	4.5	48%	6% - 100%
Willamette	73	4.5	47%	10% - 100%
Northern Brewer	64	7.8	51%	10% - 100%
Cascade	60	7	46%	6% - 100%
Magnum	55	15	52%	9% - 100%
Challenger	47	8.5	50%	9% - 100%
Kent Goldings	45	5	56%	11% - 100%
Target	41	11.5	70%	20% - 100%
Nugget	36	14	51%	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	178	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	108	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	94	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	82	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	50	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - Dry English Ale Yeast WLP007	24	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	15	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
Irish Moss	67	Fining	Boil	67%	0% - 100%
Gypsum	62	Water Agt	Mash	33%	0% - 100%
Whirlfloc	28	Other	Boil	63%	0% - 100%
Baking Soda	19	Water Agt	Mash	34%	0% - 100%
Calcium Chloride (dihydrate)	18	Water Agt	Mash	21%	0% - 67%
Chalk	16	Water Agt	Mash	50%	0% - 100%
Epsom Salt	14	Water Agt	Mash	5%	0% - 30%
Lactic acid	11	Water Agt	Mash	74%	5% - 100%
Table Salt	8	Water Agt	Mash	11%	0% - 53%
Calcium Chloride (dihydrate)	8	Water Agt	Mash	15%	0% - 67%

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