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Homebrew Dry Irish Stout Recipe

Dry Irish Stout racked and waiting to be bottled

Dry Irish Stout racked and waiting to be bottled

A dry irish stout often has a “toast” or coffee-like taste and a dry/light overall characteristic.  The most famous example of a dry irish stout is Guinness.  This is a great winter beer.  To learn more about stouts and how they differ from porters check out Dark Beer Styles: Stout vs Porter.  Below is a 5 gallon All-Grain home brew recipe for a dry Irish stout.


4 lbs. Maris Otter Pale
3 lbs. American 2-row
.75 lbs. Roasted Barley
.5 lbs. American Caramel 90°L
1 lbs. Weyermann Carafa III
.5 lbs. Barley Flaked

Hops and Schedule

1.5 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 60 min.
.5 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 15 min.


White Labs WLP004 Irish Stout or WYeast 1084 Irish Ale Yeast

Mash Schedule

Strike grains at 160 degrees.
Mash grains at 150 degrees for 60 minutes.
Sparge with 160 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (Dry Irish Stout)

OG – 1.040 – 1.056
FG – 1.008 – 1.020
Color(SRM) – 35-70
IBUs – 15-50
ABV 3-6%

Ferment Instructions

Primary ferment between 65 – 70 degrees for 1-2 weeks, then rack to secondary for 1-2 weeks.  A long primary fermentation in the cooler range is advised to keep diacetyl levels low.

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least two weeks, best after about a month.