- OG
- 1.044
- FG
- 1.010
- ABV
- 4.4%
- IBU
- 35
- SRM
- 38
- Batch
- 5 gal
Grain bill
| Malt | Weight | % |
|---|---|---|
| 2-Row Pale Malt | 7.00 lb | 85% |
| Roasted Barley | 0.75 lb | 9% |
| Wheat Malt | 0.50 lb | 6% |
Hop schedule
| Hop | Weight | Time | Type |
|---|---|---|---|
| Centennial | 0.75 oz | 60 min | boil |
Yeast
Process
- Mash at 152°F for 60 min
- Boil 90 min
- primary: 12 days @ 66°F
Notes
Built around unmalted roasted barley for that signature coffee-bitter snap. A small portion of wheat malt rounds the body and improves head retention.
Brewer: Aim for a moderately low FG; ferment cool for cleanliness.
Packaging: Traditional draught-style serving uses 75% N₂ blend; bottled stout carbonates to 1.8–2.0 vols.
About this Stout
History
The Irish Dry Stout is most closely associated with Dublin, where commercial brewing in the eighteenth and nineteenth centuries refined the style into its recognizable modern form. These dark beers evolved from earlier porter traditions, with Irish brewers emphasizing roasted barley rather than black patent malt to achieve their characteristic dry, coffee-like bitterness. The style became a fixture in Irish pub culture and spread internationally through the twentieth century. Within the BJCP framework, Irish Dry Stout falls under the Stout category and is distinguished by its moderate strength, pronounced roast character, and notably dry finish compared to sweeter or stronger stout variants.
Technique
This recipe employs a single-infusion mash at 152°F, a moderate temperature that balances fermentability with body, producing a beer that finishes dry without becoming thin. The sixty-minute boil addition of Centennial hops provides clean bitterness to complement the roasted grain without introducing excessive hop flavor or aroma. SafAle S-04, an English ale yeast, ferments cleanly at moderate temperatures and typically attenuates well, reinforcing the dry character expected in this style. Fermentation in the mid-sixties Fahrenheit range will minimize ester production, keeping the focus on malt and roast. Conditioning for one to two weeks allows flavors to integrate before packaging.
Ingredient notes
The grain bill centers on 2-Row Pale Malt as a neutral base, providing fermentable sugars without assertive malt flavor. Roasted barley at roughly ten percent of the grist delivers the signature dry, coffee-like bitterness and dark color without the acrid or burnt notes that can come from excessive roast malt. Wheat malt contributes to head retention and adds a subtle smoothness to the mouthfeel. Centennial hops, while American in origin, offer clean bittering with restrained citrus character that remains in the background. SafAle S-04 attenuates moderately to well and produces minimal fruity esters, allowing the roast and malt to dominate the flavor profile.
Variations
Commercial examples of Irish Dry Stout vary in strength and roast intensity, with some leaning toward sharper acidity and others emphasizing a creamier texture through nitrogenation. Substituting flaked barley for a portion of the wheat malt can enhance head retention and body. Increasing roasted barley to one pound intensifies the dry, astringent finish, while reducing it softens the roast edge. Some brewers add a small percentage of chocolate malt or black patent malt for complexity, though this shifts the profile slightly away from the classic dry character. Adjusting the hop variety to a traditional English choice like East Kent Goldings maintains stylistic authenticity.
When to drink & pairings
Irish Dry Stout pairs well with oysters, a traditional combination that highlights the beer's briny, mineral qualities. The roast character complements grilled or smoked meats, while the dry finish cuts through rich, fatty dishes like stews or shepherd's pie. Serve at cellar temperature, around 50 to 55°F, in a pint glass or tulip to showcase the creamy head and dark appearance. The moderate alcohol and sessionable nature make this style suitable for casual gatherings or extended conversation over multiple servings. Sharp cheeses like aged cheddar or blue cheese also find balance with the roast bitterness.