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	10038
Dry Stout Belhaven Scottish Stout clone	15 L	4.71%	32.98	1.046	1.011		BIAB	3443
Second Runnings Stout	5.75 gal	4.23%	54.27	1.045	1.013		All Grain	3289
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	2949
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	2785
Hennessy Irish Stout	19 L	5.2%	41.22	1.053	1.013		All Grain	2741
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	2390
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	2182
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	2136
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	1679

Newest Dry Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Irish Stout	5.25 gal	5.13%	39.77	1.049	1.010		BIAB	5
First Dry Stout	5 gal	4.86%	37.13	1.045	1.008		All Grain	24
Black Uber	8 L	4.51%	0	1.046	1.011		All Grain	3
Blacked Out	5.5 gal	3.89%	34.28	1.040	1.010		All Grain	8
dry stout	35 gal	4.47%	37.35	1.045	1.011		extract	7
Breakfast Coffee Stout	12 gal	6.01%	41.99	1.056	1.010		All Grain	9
Guinness Clone	20 L	4.13%	37.53	1.042	1.010		All Grain	30
Irish Stout	4 L	6.4%	11.04	1.072	1.023		All Grain	22
Dry stout	19 L	4.96%	40.68	1.050	1.013		BIAB	13
Black Bats Stout	25 L	5.04%	38.83	1.051	1.012		All Grain	9

Fermentables Used In Dry Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	272		Adjunct	raw	2.2°L	32	15%	0% - 36%
United Kingdom - Maris Otter Pale	219	United Kingdom	Grain	base malt	3.75°L	38	67%	17% - 99%
United Kingdom - Roasted Barley	218	United Kingdom	Grain	roasted malt	550°L	29	8%	1% - 25%
American - Roasted Barley	166	American	Grain	roasted malt	300°L	33	7%	1% - 20%
Flaked Oats	147		Adjunct	raw	2.2°L	33	8%	0% - 32%
American - Chocolate	134	American	Grain	roasted malt	350°L	29	5%	1% - 14%
Pale 2-Row	118		Grain	base malt	1.8°L	37	66%	9% - 91%
United Kingdom - Chocolate	99	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 14%
American - Black Malt	55	American	Grain	roasted malt	500°L	28	4%	1% - 14%
Liquid Malt Extract - Dark	50		Liquid Extract	extract	30°L	35	64%	3% - 100%

Hops Used In Dry Stout Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	227	5	60%	5% - 100%
Fuggles	86	4.5	45%	6% - 100%
Willamette	64	4.5	47%	10% - 100%
Northern Brewer	58	7.8	50%	10% - 100%
Cascade	50	7	44%	6% - 100%
Magnum	45	15	50%	9% - 100%
Challenger	41	8.5	50%	9% - 100%
Kent Goldings	36	5	56%	11% - 100%
Target	34	11.5	66%	20% - 100%
Nugget	30	14	49%	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	27	United Kingdom	Grain	roasted malt	550°L	29	48%	5% - 100%
American - Roasted Barley	27	American	Grain	roasted malt	300°L	33	34%	9% - 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%
American - Chocolate	16	American	Grain	roasted malt	350°L	29	23%	6% - 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	7	American	Grain	crystal malt	60°L	34	40%	14% - 60%
American - Caramel / Crystal 10L	7	American	Grain	crystal malt	10°L	35	41%	20% - 53%
American - Caramel / Crystal 120L	5	American	Grain	crystal malt	120°L	33	15%	7% - 25%

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	138	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	92	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	80	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	67	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	46	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	17	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	15	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale 1028	13	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale III 1318	11	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
Irish Moss	54	Fining	Boil	64%	0% - 100%
Gypsum	54	Water Agt	Mash	26%	0% - 100%
Whirlfloc	24	Water Agt	Boil	62%	1% - 100%
Baking Soda	18	Other	Boil	32%	0% - 100%
Calcium Chloride (dihydrate)	17	Water Agt	Mash	22%	0% - 67%
Epsom Salt	13	Water Agt	Mash	6%	0% - 30%
Chalk	12	Water Agt	Mash	47%	0% - 87%
Lactic acid	10	Water Agt	Mash	77%	12% - 100%
Table Salt	9	Water Agt	Mash	11%	0% - 76%
Calcium Chloride (dihydrate)	9	Water Agt	Sparge	23%	0% - 100%

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