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.

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