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Dry Stout

Dry Stout (Irish)

All Grain


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Brewer/Contributor: Brad Smith

Batch Size: 5.00 gal

Boil Size: 5.50 gal

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Dry Stout

Type: All Grain

Date: 4/1/2003

Batch Size: 5.00 gal

Brewer: Brad Smith
Boil Size: 5.50 galAsst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 44.0 Brewhouse Efficiency: 72.00
Taste Notes: One of my favorite stock beers - I always keep a keg on hand. Rich flavored dry Irish Stout that is very simple to make. Perfect every time!


AmountItemType% or IBU
5.00 lbPale Malt (2 Row) UK (2.5 SRM)Grain62.50 %
2.00 lbBarley, Flaked (1.7 SRM)Grain25.00 %
1.00 lbBlack Barley (Stout) (500.0 SRM)Grain12.50 %
2.25 ozGoldings, East Kent [5.00 %] (60 min)Hops43.5 IBU
0.25 tspIrish Moss (Boil 10.0 min)Misc
10.00 gmGypsum (Calcium Sulfate) (Mash 60.0 min)Misc
5.00 galDublin, IrelandWater
1 PkgsIrish Ale (Wyeast Labs #1084)Yeast-Ale


Beer Profile

Est Original Gravity: 1.039 SG

Measured Original Gravity: 1.038 SG
Est Final Gravity: 1.010 SGMeasured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 3.72 % Actual Alcohol by Vol: 3.38 %
Bitterness: 43.5 IBUCalories: 168 cal/pint
Est Color: 35.9 SRMColor:

Mash Profile

Mash Name: Single Infusion, Medium BodyTotal Grain Weight: 8.00 lb
Sparge Water: 2.61 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.4 PH

Single Infusion, Medium Body
Step TimeNameDescriptionStep Temp
60 minMash InAdd 10.00 qt of water at 165.9 F154.0 F
10 minMash OutAdd 6.40 qt of water at 193.1 F168.0 F

Mash Notes:

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.3
Pressure/Weight: 10.6 PSICarbonation Used: -
Keg/Bottling Temperature: 41.0 FAge for: 7.0 days
Storage Temperature: 41.0 F 


A very simple all grain beer that produces a great Guiness-style taste every time. So light in body that I have even made black and tans with it using a full body pale ale in the bottom of the glass.

  Copyright 2003-2008 Bradley J Smith                                  

  All Rights Reserved - some images public domain under creative commons license

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