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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 6048
Guinness Clone
5.5 gal 4.7% 41.97 1.046 1.011
All Grain 5612
Dry Stout
5 gal 5.85% 61.75 1.059 1.015
Partial Mash 3268
Second Runnings Stout
5.75 gal 4.23% 54.27 1.045 1.013
All Grain 2462
Broomers dark irish
23 L 4.58% 38.03 1.048 1.013
All Grain 2421
Stout Snout
3 gal 4.74% 32.3 1.047 1.011
All Grain 2130
1 gallon Stout
1 gal 6.29% 75.02 1.057 1.01
extract 2026
Dry Stout 1 gal
3.8 L 4.31% 42.63 1.046 1.013
BIAB 2007
Dry Stout Belhaven Scottish Stout clone
15 L 4.71% 32.98 11.5372 2.69097
BIAB 1848
2014 Tiny Stout
18.93 L 4.73% 31.13 1.05 1.014
All Grain 1781

Newest Dry Stout Recipes

Title Size ABV IBU OG FG Color Method Views
Irsk stout
21 L 4.39% 32.35 1.045 1.011
BIAB 7
Big Boy Stout
21 L 5.08% 42.41 1.051 1.012
Partial Mash 4
Hermitage RIS
5.5 gal 13.11% 113.83 1.135 1.036
All Grain 17
Strong Coffee Stout 12/8/18
5 gal 6.71% 22.52 1.065 1.014
BIAB 11
Irisho citric Stout
9.5 L 3.89% 43.67 1.04 1.01
All Grain 9
Füstölt Stout és porter
50 L 7.21% 32.72 1.067 1.012
All Grain 11
Versatile stout
8 L 4.64% 28.02 1.049 1.014
extract 13
Stout 15
16 L 6.05% 13.31 1.061 1.014
All Grain 10
Tropical Stout
5 gal 5.17% 55.14 1.051 1.011
extract 11
None, none more black
23 L 7.51% 46.17 1.077 1.02
All Grain 15

Fermentables Used In Dry Stout Recipes (View More)

Name
Uses
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Barley
238
Adjunct
Raw
2.2 °L 
32
15%
0% - 36%
Roasted Barley
194
United Kingdom
Grain
Roasted malt
550 °L 
29
8%
2% - 25%
Maris Otter Pale
173
United Kingdom
Grain
Base malt
3.75 °L 
38
68%
17% - 99%
Roasted Barley
133
American
Grain
Roasted malt
300 °L 
33
7%
1% - 20%
Flaked Oats
119
Adjunct
Raw
2.2 °L 
33
8%
0% - 32%
Chocolate
108
American
Grain
Roasted malt
350 °L 
29
5%
1% - 12%
Pale 2-Row
100
American
Grain
Base malt
1.8 °L 
37
66%
9% - 91%
Chocolate
88
United Kingdom
Grain
Roasted malt
425 °L 
34
5%
1% - 14%
Black Malt
48
American
Grain
Roasted malt
500 °L 
28
4%
1% - 10%
Liquid Malt ExtractDark
46
Liquid Extract
Extract
30 °L 
35
64%
3% - 100%

Hops Used In Dry Stout Recipes (View More)

Name Uses Average AA Avg. Usage Usage Range
East Kent Goldings201562%7% - 100%
Fuggles734.544%7% - 100%
Northern Brewer527.848%10% - 100%
Willamette484.547%10% - 100%
Magnum421553%10% - 100%
Cascade36744%6% - 100%
Challenger358.552%9% - 100%
Target3411.567%20% - 100%
Kent Goldings31557%11% - 100%
Nugget251449%7% - 100%

Steeping Grains Used In Dry Stout Recipes (View More)

Name Uses Country Category Type Color PPG Avg. Usage Usage Range
Roasted Barley27United Kingdom
Grain
Roasted malt550 °L 
29
47%
6% - 100%
Roasted Barley25American
Grain
Roasted malt300 °L 
33
34%
8% - 100%
Flaked Barley16
Adjunct
Raw2.2 °L 
32
39%
13% - 100%
Black Malt14American
Grain
Roasted malt500 °L 
28
18%
5% - 50%
Chocolate13American
Grain
Roasted malt350 °L 
29
28%
6% - 100%
Chocolate11United Kingdom
Grain
Roasted malt425 °L 
34
24%
4% - 100%
Black Patent10United Kingdom
Grain
Roasted malt525 °L 
27
16%
2% - 38%
Caramel / Crystal 60L7American
Grain
Crystal malt60 °L 
34
35%
5% - 60%
Flaked Oats6
Adjunct
Raw2.2 °L 
33
42%
20% - 71%
Caramel / Crystal 10L6American
Grain
Crystal malt10 °L 
35
39%
20% - 53%

Yeasts Used In Dry Stout Recipes (View More)

Name Uses Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Safale - English Ale Yeast S-04128Fermentis / SafaleAle.0975High7554°F77°F
Safale - American Ale Yeast US-0576Fermentis / SafaleAle.095Medium8154°F77°F
Irish Ale 108471WyeastAle0.1Medium7362°F72°F
Irish Ale Yeast WLP00458White LabsAleMed-HighMed-High71.565°F68°F
Nottingham Ale Yeast38DanstarAleMed-HighHigh7757°F70°F
Dry English Ale Yeast WLP00719White LabsAleMed-HighMed-High7565°F70°F
California Ale Yeast WLP00116White LabsAleHighMedium76.568°F73°F
American Ale 105615WyeastAle0.1Med-Low7560°F72°F
London Ale 102814WyeastAle0.1Med-Low7560°F72°F
London Ale III 131811WyeastAle0.1High7364°F74°F
Windsor Ale Yeast8DanstarAleMediumMedium7264°F70°F

Other Ingredients Used In Dry Stout Recipes (View More)

Name Uses Type Use Avg. Usage Usage Range
Irish Moss58FiningBoil65%0% - 100%
Gypsum29Water AgtMash28%0% - 100%
Whirlfloc13FiningBoil68%27% - 100%
Baking Soda11Water AgtMash56%0% - 100%
Calcium Chloride10Water AgtBoil23%0% - 67%
cocoa nibs10SpiceSecondary28%0% - 67%
yeast nutrient9OtherBoil48%4% - 100%
Coffee8FlavorSecondary94%50% - 100%
Chalk8Water AgtMash46%0% - 100%
Whirlfloc Tablet6FiningBoil85%10% - 100%
Cacao Nibs6FlavorSecondary21%8% - 50%

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