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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 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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