A ruby black dry Irish stout with moderate roasted bitterness, low hop aroma, and a smooth, creamy mouthfeel. Best served on nitrogen.

An Irish Dry Stout is the classic pint most people picture when they think of dark beer. Pouring deep ruby-black with a creamy tan head, it’s moderate-bodied, roasty, and crisp rather than heavy or sweet. Flavours of coffee, toasted grain, and a touch of cocoa come through, balanced by a dry finish and gentle bitterness, famously brewed by Guinness and beloved in pubs around the world. 

Traditionally served on nitrogen, this stout achieves the iconic cascading pour, dense creamy head, and silky mouthfeel that set it apart from standard stouts. To replicate the effect at home, serving through a nitro setup with a stout faucet is highly recommended. The recipe kit has also been formulated to mimic the authentic Irish brewing water profile, capturing the balance that makes the style so distinctive. For the best experience, serve it cool but not ice-cold at around 7-10°C to allow the roasted malt character to really pop.

Vitals

Original Gravity: 1.043
Final Gravity: 1.011
IBU (Tinseth): 35
BU/GU: 0.81
Colour: 72.5 EBC 

ABV: 4.2%
Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 17.12 L
Sparge Water: 14.12 L
Total Water: 31.24 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.039

Mash

Sacc Rest — 67 °C — 45 min
Mash Out — 75 °C — 15 min

Malts (4.61 kg)

3.4 kg (73.8%) — Simpsons Pale Ale Finest Maris Otter — Grain — 5 EBC
790 g (17.1%) — Blue Lake Milling Barley, Flaked — Grain — 3.3 EBC
420 g (9.1%) — Joe White Maltings Roasted Barley — Grain — 1400 EBC

Hops (60.5 g)

60.5 g (35 IBU) — East Kent Goldings (EKG) 5% — Boil — 60 min

Miscs

1 g — Calcium Chloride (CaCl2) — Mash
0.4 g — Epsom Salt (MgSO4) — Mash
0.8 g — Gypsum (CaSO4) — Mash
0.5 items — Whirlfloc — Boil — 15 min

Yeast

1 pkg — Bluestone Yeast Co. BSY-A016 Dublin (Bluestone) 75% (recommended)
1 pkg - Bluestone Yeast Co. Edinborough
1 pkg - Lalbrew Nottingham
1 pkg - Fermentis Saale S-04

Fermentation

Primary Ferment — 16 °C — 6 days
Diacetyl Rest — 20 °C — 2 days

Carbonation: 2.4 CO2-vol, Serve with nitrogen if possible.

Water Profile

Ca2+: 16
Mg2+: 1
Na+: 8
Cl-: 19
SO42-: 20
HCO3-: 16

Yeast substitutes: 1 pack LalBrew Nottingham or 1 pack Fermentis S-04