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Stout - Dry Stout (BJCP 2008)




Top 10 Dry Stout (BJCP 2008) 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 12937
Dry Stout Belhaven Scottish Stout clone
15 L 4.71% 32.98 1.046 1.011
BIAB 4861
DRY STOUT
20 L 4.61% 39.36 1.048 1.012
All Grain 4226
Hennessy Irish Stout
19 L 5.2% 41.22 1.053 1.013
All Grain 3955
Stout Snout
3 gal 4.74% 32.3 1.047 1.011
All Grain 3838
Dry Stout 1 gal
3.8 L 4.31% 42.63 1.046 1.013
BIAB 3799
2014 Tiny Stout
18.93 L 4.73% 31.13 1.050 1.014
All Grain 3040
Session Stout
4.5 gal 3.97% 0 1.038 1.008
All Grain 3029
Vanilla Stout
20 L 4.91% 30.91 1.050 1.012
All Grain 2847
Julevarmer (Monkeyoppskrift)
25 L 6.12% 35.55 1.062 1.016
BIAB 2557

Newest Dry Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Stout Fig BrewMonk
24 L 5.65% 33.3 1.053 1.010
All Grain 47
AG73
23 L 4.38% 59.89 1.044 1.011
All Grain 47
Dry Irish Stout
3 gal 3.96% 23.14 1.039 1.009
All Grain 58
Crazy Pants
14 gal 4.26% 23.31 1.043 1.011
extract 93
Awesome Recipe
5.5 gal 4.97% 0 1.050 1.013
All Grain 10
Cal's Guiness Clone
21 L 4.21% 34.29 1.043 1.011
BIAB 34
EagleOWL Dry Irish Stout
46 L 4.33% 37.26 1.043 1.010
All Grain 74
EagleOWL Chocolate Stout
15 L 4.79% 44.58 1.048 1.011
BIAB 66
Cloned Guinea Pig
20 L 4.09% 42.62 1.041 1.009
All Grain 18
Awesome Recipe
217 gal 12.68% 25.25 1.138 1.042
All Grain 106

Fermentables Used In Dry Stout (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Barley 559 Adjunct raw 2.2°L
32 15% 0% - 100%
United Kingdom - Maris Otter Pale 430 United Kingdom Grain base malt 3.75°L
38 67% 10% - 100%
United Kingdom - Roasted Barley 382 United Kingdom Grain roasted malt 550°L
29 8% 1% - 25%
Flaked Oats 320 Adjunct raw 2.2°L
33 8% 0% - 32%
American - Roasted Barley 319 American Grain roasted malt 300°L
33 8% 0% - 52%
American - Chocolate 250 American Grain roasted malt 350°L
29 6% 1% - 18%
US - Pale 2-Row 247 US Grain base malt 1.8°L
37 67% 7% - 100%
United Kingdom - Chocolate 157 United Kingdom Grain roasted malt 425°L
34 5% 1% - 14%
American - Black Malt 110 American Grain roasted malt 500°L
28 5% 1% - 100%
German - Carafa III 96 German Grain roasted malt 535°L
32 4% 1% - 16%

Hops Used In Dry Stout (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 468 5 61% 5% - 100%
Fuggles 184 4.5 49% 5% - 100%
Cascade 113 7 47% 4% - 100%
Willamette 111 4.5 50% 10% - 100%
Northern Brewer 98 7.8 53% 10% - 100%
Magnum 96 15 49% 9% - 100%
Challenger 79 8.5 49% 5% - 100%
Columbus 64 15 46% 5% - 100%
Nugget 60 14 55% 7% - 100%
Kent Goldings 59 5 58% 11% - 100%

Steeping Grains Used In Dry Stout (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Roasted Barley 41 United Kingdom Grain roasted malt 550°L
29 51% 5% - 100%
American - Roasted Barley 36 American Grain roasted malt 300°L
33 38% 9% - 100%
American - Chocolate 25 American Grain roasted malt 350°L
29 27% 6% - 100%
American - Black Malt 19 American Grain roasted malt 500°L
28 22% 5% - 50%
Flaked Barley 16 Adjunct raw 2.2°L
32 38% 13% - 100%
Caramel / Crystal 60L 13 Grain crystal malt 60°L
34 36% 14% - 60%
United Kingdom - Chocolate 13 United Kingdom Grain roasted malt 425°L
34 24% 5% - 100%
United Kingdom - Black Patent 13 United Kingdom Grain roasted malt 525°L
27 21% 2% - 57%
United Kingdom - Dark Crystal 80L 9 United Kingdom Grain crystal malt 80°L
33 24% 4% - 40%
United Kingdom - Pale Chocolate 8 United Kingdom Grain roasted malt 207°L
33 32% 12% - 75%

Yeasts Used In Dry Stout (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - English Ale Yeast S-04 321 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 193 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Irish Ale Yeast WLP004 133 White Labs Ale Med-High Med-High 71.5% 65°F 68°F
Wyeast - Irish Ale 1084 132 Wyeast Ale 0.1 Medium 73% 62°F 72°F
Danstar - Nottingham Ale Yeast 85 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Dry English Ale Yeast WLP007 30 White Labs Ale Med-High Med-High 75% 65°F 70°F
Lallemand - LALBREW┬« NOTTINGHAM HIGH PERFORMANCE ALE YEAST 27 Lallemand Ales Medium High 80% 50°F 72°F
White Labs - California Ale Yeast WLP001 27 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 25 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - London Ale III 1318 19 Wyeast Ale 0.1 High 73% 64°F 74°F

Other Ingredients Used In Dry Stout (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 153 Water Agt Mash 28% 0% - 100%
Irish Moss 91 Fining Boil 65% 0% - 100%
Whirlfloc 66 Fining Boil 63% 0% - 100%
Calcium Chloride (dihydrate) 52 Water Agt Mash 22% 0% - 100%
Chalk 47 Water Agt Mash 45% 0% - 100%
Epsom Salt 47 Water Agt Mash 7% 0% - 40%
Baking Soda 46 Water Agt Mash 20% 0% - 100%
Lactic acid 33 Water Agt Mash 76% 6% - 100%
Calcium Chloride (anhydrous) 25 Water Agt Mash 17% 0% - 84%
Cocao Nibs 21 Flavor Secondary 37% 1% - 100%

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