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2002 Dry Stout

BJCP Style and Style Guidelines
BJCP Category Number 16-A
Category Stout
Style Dry Stout
BJCP Year 1999
Min OG: 1.035 Max OG: 1.050  
Min IBU: 30 Max IBU: 50  
Min Clr: 35 Max Clr: 90 SRM/Lovibond
Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.00    
Anticipated OG: 1.063 Plato: 15.47
Anticipated SRM: 40.9    
Anticipated IBU: 37.7    
Brewhouse Efficiency: 65  %  
Wort Boil Time: 60  Minutes  
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
76.9 10.00 lbs. Pale Ale Malt (2 Row) France 1.039 2
7.7 1.00 lbs. Roasted Barley Great Britain 1.029 575
7.7 1.00 lbs. Cara-Pils Dextrine Malt    1.033 2
3.8 0.50 lbs. Crystal 40L America 1.034 40
3.8 0.50 lbs. Munich Malt(light) America 1.033 10
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz. Goldings - E.K. Pellet 5.10 35.4 60 min
0.50 oz. Goldings - E.K. Pellet 5.10 2.4 10 min
Yeast
White Labs WLP005 British Ale
Mash Schedule
Rest Temp Time
Saccharification Rest: 152° F 60 Min
Mash-out Rest: 169° F 10 Min
Sparge: 169° F Batch Sparge
 
Mash Type: Single Step  
Grain Lbs: 13.00  
Water Qts: 16.00 Before Additional Infusions
Water Gal: 4.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.23 Before Additional Infusions
Awards
1st Place, Dry Stout, 2003 California State Fair Homebrew Competiton
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