How to brew Dry Irish Stout Easy Guide

With St. Patrick Day right around the corner, you have a decision to make. Which beer are you planning to brew for the occasion? Dry Irish Stout has a silky smooth texture and dry finish. This makes it the perfect pint for a day filled with fun and drinking.

When you hear Irish Stout the first thing that probably comes to mind is Guinness. Creamy yet light. St. Patrick Day is a great excuse to drink your favorite Irish beverage of choice. For more great recipes check our How to Brew Pumpkin Amber Ale.

The Recipe

A mug of dark beer with a four leaf clover and a leprechaun hat.
Credit: https://www.happy-harrys.com/happy-st-patricks-day/

For this recipe, we’re making a 5-gallon batch using the brew in a bag method. One of the reasons we love the brew in a bag method is that it really makes the brew day easy. Everything in one pot makes cleaning a breeze. To start we heat up 6 gallons of water to about 155 F. Once the water is heated up we add the grain bag and the grains.

  • 85% Pale Malt
  • 10% Roasted Barley
  • 5% Carapils

Our plan is to mash at 150 F for 30 minutes. After 30 minutes we pull out the grain bag and squeeze it. Now we bring the wort to a boil. We also add 1 oz of Magnum for some clean bitterness.

If you’re looking to be more traditional you can use any English hop you have. Additionally, we had a small number of homegrown Cascade hops. Whole leaf cones don’t break down like pellets. So probably best to use a hop spider to prevent clogs.

A true Dry Irish Stout

A glass of dry Irish Stout beer.
Credit: https://www.beerhawk.co.uk/blog/post/homebrew-recipe-dry-irish-stout

We chill the wort down to 90 F and transfer it into a fermenter. Were using S-04 English Ale yeast but any good English yeast would work here. When the wort is chilled down to about 67 F it’s a perfect ale temperature.

So we pitch the yeast. Give the fermenter a good shake to mix it up and incorporate oxygen before adding an airlock and placing it in a cool dark place for 1 week. After a few days, we raised the temperature to about 70 F to help with reaching the expected gravity.

We transferred the beer to a keg. We put the keg in the fridge for 36 hours. After that, the beer was ready to drink.

the Irish Stout is a dark, deep, rich brown color with warm undertones. We go an appetizing roasted barley and ground coffee aroma. On the taste, the roasted malts really shine. We get a hind of coffee and almost burnt toast notes at the end. It tastes light despite the color.

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