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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 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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