Dry Irish Stout
A pub classic dry Irish stout with creamy body from flaked barley, firm roast from black barley, and earthy bitterness from East Kent Goldings.
BJCP Style Target: 15A – Irish Stout
Expected outcome: a moderately low to moderately high roast character that can suggest coffee or dark chocolate, balanced by a medium hop bitterness, with a dry finish and a smooth, medium light to medium body. Color ranges from deep brown to jet black, often with a persistent creamy tan head.
A Straightforward Irish Stout Built For The Pint Glass
This 5 gallon all grain recipe is built on Irish stout malt for a clean, bready base, flaked barley for a creamy mouthfeel, and black barley for the signature dry, coffee like roast. A single classic bittering charge of East Kent Goldings keeps the finish crisp without getting harsh.
Ferment with White Labs WLP004 Irish Ale Yeast in the mid 60s °F for subtle fruit, a touch of traditional character, and a stout that drinks like it belongs at your favorite pub. Added 1 lb light DME for yeast starter only; NOTE: quantity of DME will vary based on size of starter.
Dry Irish Stout 1.0 (5 Gal) At A Glance
| Style | Irish Stout (BJCP 15A) |
|---|---|
| Batch Size | 5 gallons (18.9 l) |
| Boil Time | 60 minutes |
| Estimated Original Gravity | 1.050 |
| Measured Original Gravity | 1.039 |
| Estimated Final Gravity | 1.011 |
| Measured Final Gravity | 1.010 |
| Estimated ABV | About 5.1 percent |
| Measured ABV | About 3.8 percent |
| Bitterness | About 38 IBUs |
| Estimated Color | About 35 SRM (very dark brown to black) |
| Brewhouse Efficiency | 72 percent |
| Carbonation | Carbonate to about 2.3 volumes of CO2 (roughly 12 to 13 psi at 45 °F) |
Grain Bill
This grist keeps things classic: a sturdy base, a big dose of flaked barley for body, and just enough black barley to bring the signature dry stout roast.
| Ingredient | Amount | % of Grist | Notes |
|---|---|---|---|
| Malting Co. of Ireland Irish Stout Malt | 6 lb 10 oz | 67.6% | Main base malt that provides fermentable backbone |
| Barley, Flaked | 2 lb | 20.6% | Adds significant body to porters and stouts and helps build a dense, creamy head. |
| Black Barley (Stout) | 15 oz | 9.6% | Primary roast driver – coffee like dryness and classic stout bite. |
| Rice Hulls | 4 oz | 2.3% | Helps prevent a stuck mash with the high flaked barley percentage. |
Water Additions
Adjust these to match your starting water. Campden removes chlorine or chloramine, and gypsum can help shape mash pH and water profile.
| Ingredient | Amount | Stage | Notes |
|---|---|---|---|
| Gypsum (Calcium Sulfate) | 9 g | Mash / Water | Helps adjust mash pH and can sharpen perception of bitterness when used appropriately. |
| Campden Tablet | 1 tablet | Mash / Water | Removes chlorine or chloramine to prevent chlorophenol off flavors. |
Hops And Kettle Additions
| Addition | Amount | Time | IBUs / Purpose |
|---|---|---|---|
| Goldings, East Kent (5 percent AA) | 2 oz (56.7 g) | 60 minutes | About 38 IBUs of earthy, floral bitterness |
| Whirlfloc tablet | 1/2 tablet | 10 minutes | Optional, helps with kettle and cold break |
| Servomyces | 1 capsule | 5 minutes | Yeast nutrient support |
| Yeast nutrient | 1/2 tsp | 5 minutes | Helps ensure a clean fermentation |
Yeast
| Ingredient | Amount | Stage | Notes |
|---|---|---|---|
| White Labs WLP004 Irish Ale Yeast | 1 pack (or make a starter) | Primary | Classic Irish character with a clean finish. Manage temperature to keep diacetyl in check. |
| Light DME (starter only) | 1 lb (quantity will vary depending on size of starter) | Starter | Use for building a yeast starter only – do not add to the main wort. |
Mash Schedule
Single infusion at 152 °F targets a balanced body that still finishes dry in the glass.
| Step | Details |
|---|---|
| Mash in | Heat about 3.1 gallons (11.6 l) of strike water to roughly 164 °F. Mash in to hit 152 °F and hold for 60 minutes. |
| Vorlauf and lauter | Vorlauf until the wort runs mostly clear, then lauter into the kettle. |
| Sparge | Sparge with about 4.6 gallons (17.6 l) of 168 °F water to collect roughly 6.5 gallons (24.7 l) pre boil. |
Boil, Chill, And Fermentation
- Boil for 60 minutes. Add East Kent Goldings at 60 minutes. Add Whirlfloc at 10 minutes, then add Servomyces and yeast nutrient at 5 minutes.
- Chill the wort to about 66 to 68 °F and aerate thoroughly.
- Pitch WLP004 and ferment at about 65 to 68 °F until final gravity is stable (around 1.010).
- Optional: once fermentation is nearly complete, warm a couple degrees for 1 to 2 days to help the yeast clean up, then cold crash for clearer pours.
- Package and carbonate to about 2.3 volumes of CO2.
Conditioning, Carbonation, And Serving
Dry stout drinks well young, but it still benefits from a little time. Give it at least 10 to 14 days after packaging to fully carbonate and smooth out.
Serve in a nonic pint or tulip around 45 to 50 °F. Expect a creamy tan head, espresso roast, and a clean, dry finish that keeps the pint moving.
Tasting Notes And Pairings
Aroma leads with roasted coffee, cocoa, and a hint of earthiness from the hops. Flavor is roasty and firm up front, balanced by a smooth palate from the flaked barley. The finish is crisp and dry with lingering toast.
Pair with oysters, fish and chips, shepherd’s pie, or a simple burger. For dessert, try bittersweet chocolate, bread pudding, or a scoop of vanilla ice cream.
