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| Dry Stout |
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 You may have been told that it is one of the easiest beers styles to make. In reality, there are several difficulties to making even a passable dry stout. The first is that there is a narrow window of acceptable roast flavors in a stout. The second difficulty is getting a dry beer. The third difficulty is that the large amount of dark roasted grains can make for an overly acidic beer.
A good recipe (that uses the dark, ~500 °L, version of roasted barley and some adjunct to dry out the beer) is a start, but you’ll have to muck with your water chemistry a bit on your own to deal with the acidity of the dark malt. A couple teaspoons of calcium carbonate per 5 gallons (19 L) of soft water is a good place to start. A small yeast starter is all you need because of the low original gravity, but you do need to make the starter to get the dry stout properly attenuated (i.e. dry).
Dropkick Murphy’s Dry Stout
(5 gallons/19 L, extract with grains)
OG = 1.040 FG = 1.007
IBU = 33 SRM = 38 ABV = 4.2%
Ingredients
3.3 lbs. (1.5 kg) Muntons Light liquid malt extract (late addition)
0.5 lbs. (0.23 kg) Crisp Maris Otter pale ale malt
1.5 oz. (43 g) crystal malt (60 °L)
10 oz. (0.28 kg) roasted malt (500 °L)
2 oz. (57 g) chocolate malt (350 °L)
1 lb. 7 oz. (0.65 kg) cane sugar
7.5 AAU Target hops (60 min)
(0.68 oz./19 g of 11% alpha acids)
2.5 AAU Target hops (15 min)
(0.23 oz./6.4 g of 11% alpha acids)
1/4 tsp. yeast nutrients (15 mins)
White Labs WLP007
(Dry English Ale) yeast
(1 qt./~1 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Steep grains for 45 minutes at 150 °F (66 °C) in 0.5 gallons (1.9 L) of water. Add water to make 3 gallons (11 L) of wort, stir in sugar and bring to a boil. Add first hop addition and boil for 60 minutes. Stir in extract, remaining hops and nutrients with 15 minutes left in boil. Ferment at 70 °C (21 °C).
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