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	6998
Guinness Clone	5.5 gal	4.7%	41.97	1.046	1.011		All Grain	6834
Dry Stout	5 gal	5.85%	61.75	1.059	1.015		Partial Mash	3628
Broomers dark irish	23 L	4.58%	38.03	1.048	1.013		All Grain	2656
Second Runnings Stout	5.75 gal	4.23%	54.27	1.045	1.013		All Grain	2642
Stout Snout	3 gal	4.74%	32.3	1.047	1.011		All Grain	2291
Dry Stout Belhaven Scottish Stout clone	15 L	4.71%	32.98	1.046	1.011		BIAB	2233
Dry Stout 1 gal	3.8 L	4.31%	42.63	1.046	1.013		BIAB	2219
Dry Stout - 20L	20 L	4.15%	38.98	1.042	1.010		All Grain	1964
2014 Tiny Stout	18.93 L	4.73%	31.13	1.050	1.014		All Grain	1926

Newest Dry Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Guinness for Noel	20 L	4.69%	46.51	1.048	1.012		All Grain	5
Dad's stout	20 L	4.35%	28.83	1.047	1.014		extract	2
Stout First Pass	20 L	4.54%	27.41	1.046	1.011		All Grain	4
Awesome Recipe	20.8 L	4.5%	0	1.046	1.011		All Grain	6
Awesome Recipe	21 L	0.27%	0	1.003	1.001		All Grain	4
Stout 2.1	40 L	2.24%	43.18	1.023	1.006		All Grain	4
Andy 142 Sweet Stout (Murphy clone)	10 gal	4.87%	54.63	1.048	1.011		All Grain	4
Two Bays Stout	28 L	1.68%	24.31	1.017	1.005		All Grain	14
Eggnog Stout 23L	23 L	5.68%	37.23	1.055	1.013		All Grain	254
stout	50 L	3.4%	0	1.035	1.009		All Grain	7

Fermentables Used In Dry Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	291		Adjunct	raw	2.2°L	32	15%	0% - 70%
United Kingdom - Roasted Barley	239	United Kingdom	Grain	roasted malt	550°L	29	9%	2% - 25%
United Kingdom - Maris Otter Pale	230	United Kingdom	Grain	base malt	3.75°L	38	67%	10% - 100%
American - Roasted Barley	179	American	Grain	roasted malt	300°L	33	8%	1% - 20%
Flaked Oats	152		Adjunct	raw	2.2°L	33	8%	0% - 32%
American - Pale 2-Row	132	American	Grain	base malt	1.8°L	37	67%	9% - 91%
American - Chocolate	131	American	Grain	roasted malt	350°L	29	5%	1% - 14%
United Kingdom - Chocolate	102	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 14%
American - Black Malt	61	American	Grain	roasted malt	500°L	28	4%	1% - 14%
German - Pale Ale	54	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	238	5	61%	5% - 100%
Fuggles	91	4.5	46%	7% - 100%
Willamette	70	4.5	48%	10% - 100%
Northern Brewer	57	7.8	49%	10% - 100%
Magnum	52	15	53%	10% - 100%
Cascade	51	7	44%	6% - 100%
Challenger	40	8.5	50%	9% - 100%
Kent Goldings	37	5	55%	11% - 100%
Target	36	11.5	68%	20% - 100%
Nugget	32	14	51%	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	29	United Kingdom	Grain	roasted malt	550°L	29	46%	5% - 100%
American - Roasted Barley	28	American	Grain	roasted malt	300°L	33	36%	8% - 100%
Flaked Barley	18		Adjunct	raw	2.2°L	32	38%	13% - 100%
American - Black Malt	16	American	Grain	roasted malt	500°L	28	19%	5% - 50%
American - Chocolate	15	American	Grain	roasted malt	350°L	29	26%	6% - 100%
United Kingdom - Chocolate	12	United Kingdom	Grain	roasted malt	425°L	34	24%	5% - 100%
United Kingdom - Black Patent	10	United Kingdom	Grain	roasted malt	525°L	27	16%	2% - 38%
American - Caramel / Crystal 60L	7	American	Grain	crystal malt	60°L	34	35%	5% - 60%
Flaked Oats	6		Adjunct	raw	2.2°L	33	42%	20% - 71%
American - Caramel / Crystal 10L	6	American	Grain	crystal malt	10°L	35	39%	20% - 53%

Yeasts Used In Dry Stout Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis / Safale - Safale - English Ale Yeast S-04	155	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis / Safale - Safale - American Ale Yeast US-05	91	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	84	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	72	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	43	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - Dry English Ale Yeast WLP007	23	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - American Ale 1056	17	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	17	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - London Ale 1028	15	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	61	Fining	Boil	66%	0% - 100%
Gypsum	47	Water Agt	Boil	29%	0% - 100%
Whirlfloc	23	Fining	Boil	62%	1% - 100%
Calcium Chloride	22	Water Agt	Boil	18%	0% - 67%
Baking Soda	16	Water Agt	Mash	40%	0% - 100%
Chalk	14	Water Agt	Mash	54%	0% - 100%
Lactic acid	10	Water Agt	Mash	74%	5% - 100%
Epsom Salt	9	Water Agt	Mash	4%	0% - 30%
Table Salt	6	Water Agt	Mash	6%	0% - 33%
Five Star Chemicals - 5.2 pH Stabilizer	4	Water Agt	Mash	41%	2% - 100%

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