Dry Irish Stout
Style: Irish Stout
| Batch size | 19 L |
|---|---|
| Target OG / FG | 1.042 / 1.01 |
| ABV / IBU / SRM | 4.2% · 35 · 38 |
| Boil | 60 min |
| Primary ferment | 19 °C for 7 days |
Fermentables
| Ingredient | Weight | % |
|---|---|---|
| Maris Otter Pale Malt | 3.7 kg | 80% |
| Chocolate Malt | 0.45 kg | 10% |
Hops
| Hop | Grams | Time | Use |
|---|---|---|---|
| East Kent Goldings | 40 g | 60 min | bittering |
| East Kent Goldings | 15 g | 15 min | flavour |
Yeast
Fermentis SafAle US-05 — The dry-form American ale workhorse. Clean, neutral, high attenuation — the right choice when you want your malt and hops to do all the talking.
Mash schedule
| Step | Temp | Time |
|---|---|---|
| saccharification | 67 °C | 60 min |
Procedure
- Mash at 67 °C for 60 minutes for body.
- Boil 60 minutes; EKG bittering at start, flavour at 15 min.
- Cool to 19 °C and pitch US-05.
- Ferment 7 days; package once gravity is stable.
Tasting notes
Sharp espresso-like roast bite on the front, light malt sweetness in the middle, dry finish that lingers. Faint earthy EKG note in the background.
A classic dry Irish stout, scaled to home-brew size. The 10% chocolate malt provides the roast colour and most of the espresso character; in a true Guinness-style recipe we’d replace 5% of that chocolate with raw roast barley for the sharp, slightly acidic edge — when Hopwise stocks roast barley, swap it in.
Serving
If you want the cascading nitrogenated draught look, you’ll need a nitro-capable keg system. Bottle-conditioned it’s still excellent — just at higher carbonation than draught Irish stout would have.