Dry Stout also called Irish Stout is a relatively light bodied, bitter stout whose coffee-like dry flavor comes from using dark roasted malts. The classic examples include the big three Irish brewers: Murphy's, Beamish, and Guinness.
Dry stouts were originally derived from London Porters, a popular style throughout England. Stouts originally started as the stronger (or stout) version of Porter, but later evolved to a reduced original gravity but retained their strong dry flavor. The term stout-porter was coined in the late 1700's when stout was also applied to other styles of ale. Later stout became associated only with strong porter and eventually evolved to refer to the darker, more roasted flavor of porter.
Medium-light to medium full body. Creamy. Dry roasted grainy flavor. Generous hops, though roast malt flavor will dominate. Complex fruity flavor. Black opaque color. Low to moderate carbonation. Dry roasted almost coffee like flavor. Irish versions have low starting gravity. Often mixed with soured, pasturized beer (3%) to give a slight acidity as well.
- Color Range: 25.0-45.0 SRM
- Original Gravity Range: 1.036-1.050 SG
- Final Gravtity Range: 1.007-1.011 SG
- Bitterness Range: 30.0-45.0 IBU
- Alcohol by Volume Range: 4.0-5.0 %
- Carbonation Range: 1.8-2.5 vols
- BJCP Category Number: 13A
- English malt
- Roasted Barley and Flaked Barley for increased body
- Some chocolate or black patent used in extract recipes
- BC Goldings or Fuggles hops
- Low sulfate, high calcium water.
- Guiness Stout, Old Dominion Stout, Goose Island Dublin Stout, Murphy's Stout, O'Hara's Celtic Stout