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 | 6994 | |
| DRY STOUT |
20 L | 4.61% | 39.36 | 1.048 | 1.012 | All Grain | 6395 | |
| Vanilla Stout |
20 L | 4.91% | 30.91 | 1.050 | 1.012 | All Grain | 5813 | |
| Dry Stout 1 gal |
3.8 L | 4.31% | 42.63 | 1.046 | 1.013 | BIAB | 5604 | |
| Oatmeal Milk stout |
5 gal | 6.5% | 27.08 | 1.068 | 1.018 | All Grain | 5481 | |
| Stout Snout |
3 gal | 4.74% | 32.3 | 1.047 | 1.011 | All Grain | 5205 | |
| 2014 Tiny Stout |
18.93 L | 4.73% | 31.13 | 1.050 | 1.014 | All Grain | 4256 | |
| Dry Irish Stout 5 gal |
5 gal | 4.11% | 21.82 | 1.043 | 1.012 | All Grain | 3862 | |
| Session Stout |
4.5 gal | 3.97% | 0 | 1.038 | 1.008 | All Grain | 3847 | |
| Beamish I Wish |
5.5 gal | 4.88% | 36.07 | 1.050 | 1.013 | All Grain | 3180 |
Newest Dry Stout (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Fall 2026 Oatmeal Stout (Variant) |
5.5 gal | 4.22% | 25.73 | 1.048 | 1.016 | All Grain | 44 | |
| Fall 2026 Oatmeal Stout |
5.5 gal | 4.98% | 24.95 | 1.052 | 1.014 | All Grain | 29 | |
| Dry Irish test10/25 |
93 gal | 4.98% | 35.93 | 1.051 | 1.013 | All Grain | 40 | |
| Mingus Stout |
5.5 gal | 4.92% | 30.87 | 1.046 | 1.008 | extract | 52 | |
| Stout |
28 L | 4.51% | 18.79 | 1.045 | 1.010 | BIAB | 41 | |
| RLP - Stoute Martino |
19.5 L | 4.07% | 40.84 | 1.043 | 1.012 | All Grain | 50 | |
| Dry Stout |
40 L | 4.66% | 31.87 | 1.045 | 1.009 | BIAB | 264 | |
| Nor Easter 26 dry Irish stout |
5.5 gal | 7.01% | 0 | 1.067 | 1.013 | All Grain | 51 | |
| Blue Wagon Stout |
5.5 gal | 4.28% | 60.27 | 1.044 | 1.011 | All Grain | 53 | |
| Choc-orange stout |
21 L | 7.54% | 106.59 | 1.078 | 1.021 | All Grain | 89 |
Fermentables Used In Dry Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Barley | 713 | Adjunct | raw |
2.2°L
|
32 | 16% | 0% - 100% | |
| United Kingdom - Maris Otter Pale | 545 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 66% | 3% - 100% |
| United Kingdom - Roasted Barley | 447 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 9% | 1% - 100% |
| American - Roasted Barley | 408 | American | Grain | roasted malt |
300°L
|
33 | 8% | 0% - 52% |
| Flaked Oats | 406 | Adjunct | raw |
2.2°L
|
33 | 9% | 0% - 32% | |
| American - Chocolate | 297 | American | Grain | roasted malt |
350°L
|
29 | 6% | 0% - 18% |
| US - Pale 2-Row | 254 | US | Grain | base malt |
1.8°L
|
37 | 67% | 7% - 100% |
| United Kingdom - Chocolate | 176 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 21% |
| American - Black Malt | 147 | American | Grain | roasted malt |
500°L
|
28 | 5% | 1% - 100% |
| German - Carafa III | 116 | 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 | 593 | 5 | 60% | 1% - 100% |
| Fuggles | 267 | 4.5 | 51% | 5% - 100% |
| Cascade | 137 | 7 | 47% | 4% - 100% |
| Willamette | 135 | 4.5 | 51% | 10% - 100% |
| Magnum | 131 | 15 | 52% | 6% - 100% |
| Northern Brewer | 123 | 7.8 | 53% | 8% - 100% |
| Challenger | 99 | 8.5 | 50% | 5% - 100% |
| Columbus | 87 | 15 | 48% | 7% - 100% |
| Nugget | 72 | 14 | 56% | 7% - 100% |
| Kent Goldings | 71 | 5 | 59% | 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 | 21 | American | Grain | roasted malt |
500°L
|
28 | 23% | 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 - Pale Chocolate | 9 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 30% | 12% - 75% |
| United Kingdom - Dark Crystal 80L | 9 | United Kingdom | Grain | crystal malt |
80°L
|
33 | 24% | 4% - 40% |
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 | 436 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 251 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Irish Ale 1084 | 150 | 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 | Ales | High | High | 77% | 50°F | 77°F |
| Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 80 | Lallemand | Ales | Medium | High | 80% | 50°F | 77°F |
| Wyeast - American Ale 1056 | 34 | 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 | 212 | Water Agt | Mash | 24% | 0% - 100% |
| Irish Moss | 116 | Fining | Boil | 66% | 0% - 100% |
| Whirlfloc | 89 | Fining | Mash | 58% | 0% - 100% |
| Calcium Chloride (dihydrate) | 88 | Water Agt | Mash | 19% | 0% - 100% |
| Epsom Salt | 80 | Water Agt | Mash | 7% | 0% - 40% |
| Baking Soda | 78 | Water Agt | Mash | 17% | 0% - 100% |
| Chalk | 72 | Water Agt | Mash | 35% | 0% - 100% |
| Lactic acid | 68 | Water Agt | Other | 65% | 1% - 100% |
| Calcium Chloride (anhydrous) | 40 | Water Agt | Mash | 19% | 0% - 100% |
| Cocao Nibs | 35 | Flavor | Boil | 38% | 0% - 100% |
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