Dry Irish Stout on desk

Dry Stout

Vital Statistics

O.G. 1.036 – 1.050
F.G. 1.007 – 1.011
ABV 4.0 – 5.0 %
IBU 30 – 45
SRM 25 – 40
Volumes CO2 1.7 – 2.3

Statistics from [1] and [2]

Related Styles

Originally stout was a designation of porter with a fuller body and higher gravity. Currently that distinction does not apply. Sweet stout is a similar style that is formulated to attenuate less and finish sweeter.

Brewing Dry Stout

Grains A mixture of pale base malt, dark grains, and crystal malts. Flaked barley is often used to provide a smooth mouthfeel and creamy head.

Hops Any hop varieties. Generally added early in the boil for substantial hop bitterness with low hop flavor and aroma.

Yeast Well attenuating strains of Irish or English ale yeast.

Water Moderate carbonate levels balance acidity from dark grains. Overly high carbonate content will interfere with dry finish.


  1. ^ Beer Judge Certification Program style guide 13a http://www.bjcp.org/2008styles/style13.php#1a
  2. ^ Hibbard, Mark. "A Primer on Priming." 1995. http://hbd.org/brewery/library/YPrimerMH.html