Dry Stout Recipe (All-Grain): 5 to 30 Gallons
An all-grain Dry Stout recipe you can brew at 5 to 30 gallons: 4.3% ABV and 36 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Dry Stout at a glance: 4.3% ABV, 36 IBU, OG 1.044. A dry stout that isn’t too strong: black and roasty, with a firm bitterness and a crisp, dry finish, at about 4.3%. A little bigger and roastier than our Guinness-style Irish stout, and just as easy to drink.
Bräu Supply recipe · All-grain
Dry Stout
Grain · for 5 gal into the fermenter
| 7 lb (3.18 kg) | Maris Otter | 74% |
| 1.25 lb (0.57 kg) | Flaked barley | 13% |
| 1 lb (0.45 kg) | Roasted barley | 11% |
| 0.25 lb (0.11 kg) | Chocolate malt | 3% |
Hops
| 1 oz (28 g) | Target · 11% AA | 60 min |
Yeast and water
| 1 pkg | Irish ale yeast (WLP004 or Wyeast 1084) or English ale yeast (S-04) | |
| Water | Moderately alkaline water balances the roasted barley. | |
Process
- Mash: 150°F (66°C) for 60 minutes
- Boil: 60 minutes
- Ferment: 66°F (19°C) for 10 to 14 days
- Condition: Package when the gravity is stable; ready in 2 to 3 weeks
- Carbonate: 2.0 volumes of CO₂, or on beer gas for a creamy nitro pour
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 150°F (66°C) for 60 minutes.
- Boil 60 minutes, adding the hops on schedule.
- Chill to 64°F (18°C), oxygenate and pitch the yeast.
- Ferment at 66°F (19°C) until the gravity is stable.
- Package at about 2.0 volumes of CO₂, or on beer gas through a stout faucet.
Tips
- Roasted barley gives the dry, coffee-like roast. Keep it around 10% of the grain.
- Flaked barley builds the dense, lasting head.
- For the creamiest pour, serve it on nitrogen through a stout faucet.
Frequently asked questions
What makes a stout “dry”?
A low finishing gravity, a sharp roast from roasted barley and a firm bitterness, with little sweetness. Sweet and milk stouts are the opposite.
How is it different from your Irish stout?
It’s a little stronger, roastier and more bitter. For the lightest, Guinness-style version, see our Irish stout recipe.