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