Stout - Dry Stout (BJCP 2008)

Top 10 Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dry Stout Belhaven Scottish Stout clone	15 L	4.71%	32.98	1.046	1.011		BIAB	6764
DRY STOUT	20 L	4.61%	39.36	1.048	1.012		All Grain	6136
Vanilla Stout	20 L	4.91%	30.91	1.050	1.012		All Grain	5545
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	5330
Oatmeal Milk stout	5 gal	6.5%	27.08	1.068	1.018		All Grain	5173
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	5032
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	4110
Session Stout	4.5 gal	3.97%	0	1.038	1.008		All Grain	3717
Dry Irish Stout 5 gal	5 gal	4.11%	21.82	1.043	1.012		All Grain	3627
Beamish I Wish	5.5 gal	4.88%	36.07	1.050	1.013		All Grain	2923

Newest Dry Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
WIZARDS BREW	5.5 gal	5.95%	32.31	1.068	1.023		All Grain	17
Guiness Clone DH	9.5 L	5.66%	86.31	1.057	1.014		BIAB	21
Oat Stout	1750 L	5.24%	7.25	1.053	1.013		All Grain	29
Johnson Stout	5.5 gal	3.96%	26.86	1.037	1.007		All Grain	34
Johnson Stout	5 gal	4.79%	22.41	1.045	1.008		All Grain	33
Oatmeal Cookie Stout	5.5 gal	6.21%	0	1.058	1.010		All Grain	33
First Stout	23 L	4.63%	40.18	1.047	1.012		All Grain	44
Dry Irish Stout	18 L	5.51%	32.84	1.055	1.013		All Grain	55
Awesome Recipe	263.5 gal	4.71%	37.85	1.048	1.012		All Grain	40
English Stout (1 gallon)	1.5 gal	4.27%	41.02	1.044	1.011		BIAB	45

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	697		Adjunct	raw	2.2°L	32	16%	0% - 100%
United Kingdom - Maris Otter Pale	532	United Kingdom	Grain	base malt	3.75°L	38	66%	10% - 100%
United Kingdom - Roasted Barley	440	United Kingdom	Grain	roasted malt	550°L	29	9%	1% - 100%
American - Roasted Barley	398	American	Grain	roasted malt	300°L	33	8%	0% - 52%
Flaked Oats	392		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Chocolate	293	American	Grain	roasted malt	350°L	29	6%	0% - 18%
US - Pale 2-Row	255	US	Grain	base malt	1.8°L	37	67%	7% - 100%
United Kingdom - Chocolate	177	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 21%
American - Black Malt	144	American	Grain	roasted malt	500°L	28	5%	1% - 100%
German - Carafa III	114	German	Grain	roasted malt	535°L	32	4%	1% - 19%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	584	5	60%	1% - 100%
Fuggles	261	4.5	51%	5% - 100%
Cascade	136	7	47%	4% - 100%
Willamette	134	4.5	51%	10% - 100%
Magnum	125	15	51%	6% - 100%
Northern Brewer	119	7.8	54%	10% - 100%
Challenger	97	8.5	50%	5% - 100%
Columbus	85	15	47%	7% - 100%
Nugget	71	14	56%	7% - 100%
Kent Goldings	69	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
American - Roasted Barley	44	American	Grain	roasted malt	300°L	33	36%	9% - 100%
United Kingdom - Roasted Barley	41	United Kingdom	Grain	roasted malt	550°L	29	50%	5% - 100%
American - Chocolate	32	American	Grain	roasted malt	350°L	29	31%	6% - 100%
American - Black Malt	20	American	Grain	roasted malt	500°L	28	22%	5% - 50%
United Kingdom - Black Patent	15	United Kingdom	Grain	roasted malt	525°L	27	22%	2% - 57%
Flaked Barley	15		Adjunct	raw	2.2°L	32	38%	13% - 100%
Caramel / Crystal 60L	14		Grain	crystal malt	60°L	34	34%	12% - 60%
United Kingdom - Chocolate	12	United Kingdom	Grain	roasted malt	425°L	34	18%	5% - 33%
United Kingdom - Dark Crystal 80L	9	United Kingdom	Grain	crystal malt	80°L	33	24%	4% - 40%
United Kingdom - Pale Chocolate	9	United Kingdom	Grain	roasted malt	207°L	33	30%	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	425	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	242	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	152	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	141	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	89	Danstar	Ale	Med-High	High	77%	57°F	70°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	68	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - American Ale 1056	33	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - Dry English Ale Yeast WLP007	33	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
White Labs - California Ale Yeast WLP001	29	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - English Ale Yeast WLP002	25	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	206	Water Agt	Mash	25%	0% - 100%
Irish Moss	113	Fining	Boil	66%	0% - 100%
Whirlfloc	85	Fining	Boil	59%	0% - 100%
Calcium Chloride (dihydrate)	77	Water Agt	Mash	20%	0% - 100%
Epsom Salt	73	Water Agt	Mash	7%	0% - 40%
Baking Soda	72	Water Agt	Mash	17%	0% - 100%
Chalk	71	Water Agt	Mash	36%	0% - 100%
Lactic acid	64	Water Agt	Mash	66%	1% - 100%
Calcium Chloride (anhydrous)	39	Water Agt	Mash	18%	0% - 100%
Cocao Nibs	33	Flavor	Secondary	36%	0% - 100%

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