The Brewer

Dry Irish Stout Brewing Guide: The Black Stuff

Dry Irish Stout: Paint It Black

When you think “Stout,” you think Guinness. This is the Dry Irish Stout. It is defined by its jet-black color, creamy white head (thanks to nitrogen), and a flavor profile that is fiercely roasted yet incredibly light in body and alcohol (4.2%). It is the ultimate session beer disguised as a heavy meal.

1. The Key Ingredient: Roasted Barley

Unlike other dark beers that use Chocolate Malt or Black Malt (malted barley), Dry Stout uses Unmalted Roasted Barley.

  • Flavor: Sharp, acrid, coffee-like, dry. It lacks the sweetness of malted roast grains.
  • Color: Intense black.
  • Texture: It aids in the dry finish.

2. Ingredients

The Grain Bill

  • Base: Pale Ale Malt (Maris Otter or Irish Ale Malt). 60-70%.
  • Flaked Barley: 20-30%. This is crucial. Unmalted flaked barley adds protein for head retention and a creamy mouthfeel without adding residual sweetness.
  • Roasted Barley: 10%. The black heart of the beer.

The Hops

  • Bitterness: Moderate (30-40 IBU). You need enough to balance the malt, but the roast also provides bitterness.
  • Variety: East Kent Goldings.

The Yeast

  • Irish Ale: Wyeast 1084 (Guinness strain).
  • Profile: Clean but with a slight fruitiness if fermented warm.

3. Recipe: “Dublin Drop”

  • Batch Size: 5 Gallons (19 Liters)
  • OG: 1.042
  • FG: 1.008
  • ABV: 4.4%
  • IBU: 35
  • SRM: 40

Grain Bill

  • 3.2 kg (7 lbs) Maris Otter
  • 0.9 kg (2 lbs) Flaked Barley
  • 0.45 kg (1 lb) Roasted Barley (500L)

Hops

  • 45g (1.5 oz) East Kent Goldings (5% AA) @ 60 min

Yeast

  • Wyeast 1084 Irish Ale

Instructions

  1. Mash: 65°C (149°F). Single infusion.
  2. Boil: 60 minutes.
  3. Ferment: 19°C.
  4. Sour Trick: Add 3% Acidulated Malt to the mash to mimic the “Guinness Tang” (optional).

4. Serving: The Nitro Pour

To get the cascading effect:

  1. Gas: Beer Gas (70% Nitrogen / 30% CO2).
  2. Faucet: Stout Faucet (has a restrictor plate).
  3. Pressure: 30 PSI.
  4. Process: The restrictor plate strips the nitrogen out of solution, creating tiny bubbles that fall down before rising up.

Conclusion

Dry Irish Stout is a masterpiece of minimalism. Three ingredients (plus flaked barley) create a world of flavor.