About Dry Irish Stout
Dry Irish stout is the most famous beer style from Ireland, epitomized by Guinness. Despite appearing heavy and filling, it’s actually a light-bodied, highly drinkable beer at 4-5% ABV. The dry finish, roasted barley character, and creamy nitrogen head define this classic style.
Recipe Overview
Batch Size: 5 gallons
ABV: 4.2%
IBU: 40
Color: Black (40 SRM)
Method: Extract with specialty grains
Ingredients
Fermentables
- 6 lbs Light Dry Malt Extract
- 1 lb Roasted Barley (unmalted)
- 0.5 lb Flaked Barley (for head retention)
- 0.5 lb Crystal 80L
Hops
- 1.5 oz East Kent Goldings (5% AA) – 60 minutes
Yeast
- Wyeast 1084 Irish Ale or White Labs WLP004 Irish Ale
- Or Safale S-04 (dry yeast)
Other
- 5 oz corn sugar (priming)
- 1 Whirlfloc tablet (15 min)
Brew Day Process
Steep Grains
Crush roasted barley, flaked barley, and crystal malt. Steep in 2.5 gallons water at 155°F for 30 minutes. Remove grain bag and let drain.
Boil
Bring to boil, add DME, return to boil. Add East Kent Goldings hops. Boil 60 minutes. Add Whirlfloc at 15 minutes remaining.
Cool and Ferment
Cool to 68°F, transfer to fermenter, top to 5 gallons. Pitch yeast. Ferment at 65-68°F for 10-14 days.
Bottle or Keg
For authentic Guinness experience, consider kegging with nitrogen/CO2 mix. For bottles, prime normally with corn sugar.
Tasting Notes
Expect roasted coffee and chocolate notes, creamy mouthfeel despite light body, subtle hop bitterness, and a dry finish that invites another sip.