Recipes: Dry Stout

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Style Profile based on 973 recipes

OG

1.053

FG

1.013

IBU

32

ABV

5.3%

BU:GU

0.64

Hops

3.2 g/L

Grain Bill Composition

  • 86% Base
  • 11% Roast
  • 11% Toast
  • 8% Crystal
  • 2% Acid

Median % of grist by malt category

Common Hops

  • 39% East Kent Goldings
  • 15% Fuggles
  • 6% Magnum (GR)
  • 6% Cascade
  • 5% Willamette
  • 5% Northern Brewer (GR)
  • 5% Southern Brewer
  • 5% Challenger
  • 3% Target
  • 3% Columbus

% of Dry Stout recipes using each hop

Common Fermentables

  • 20% Flaked Barley
  • 17% Barley, Flaked
  • 16% United Kingdom - Maris Otter Pale
  • 13% Flaked Oats
  • 13% American - Roasted Barley
  • 12% Roasted Barley
  • 11% United Kingdom - Roasted Barley
  • 9% American - Chocolate
  • 8% Pale Malt (2 Row) UK
  • 8% Chocolate Malt

Colour = malt category ยท bar = % of recipes

Common Yeasts

  • 18% SafAle English Ale (S-04) Fermentis
  • 11% Irish Ale (1084) Wyeast Labs
  • 9% British Ale Yeast (WLP005) White Labs
  • 9% Safale American (US-05) Fermentis
  • 4% LalBrew Nottingham Lallemand
  • 2% Dry English Ale Yeast (WLP007) White Labs
  • 1% American Ale (1056) Wyeast Labs
  • 1% Darkness (A10) Imperial Yeast
  • 1% London Ale Yeast (1028) Wyeast Labs
  • 1% English Ale Yeast (WLP002) White Labs

% of Dry Stout recipes using each strain

Recipes Styles Login Calcs