Classic Irish-Style Dry Stout
BJCP Comparable Category: 15B - Irish Stout
This is the description of how the Classic Irish-Style Dry Stout style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Classic Irish-Style Dry Stout beer style.
Head retention should be persistent
- Body: Medium-light to medium
- Malt Flavors & Aromas: The prominence of coffee-like roasted barley and a moderate degree of roasted malt aroma and flavor deﬁnes much of the character. The hallmark dry-roasted attributes typical of Dry Stout result from the use of roasted barley. Initial malt and light caramel ﬂavors give way to a distinctive dry-roasted bitterness in the ﬁnish.
- Hop Flavors & Aromas: European hop character may range from not present to low in aroma and ﬂavor
- Fermentation Characteristics: Fruity esters are low relative to malt and roasted barley as well as hop bitterness. Diacetyl is usually absent in these beers but may be present at very low levels. Slight acidity may be present but is not required.
- Common Ingredients: Guinness is made using roasted barley, flaked barley, and pale malt, but other breweries don’t necessarily use roasted barley; they can use chocolate or other dark and specialty malts. Whatever combination of malts or grains is used, the resulting product should be black. Cork-type stouts are perhaps closer to historical London-type stouts in composition with a varied grist not dominated by roasted barley.
- Commercial Examples: Beamish Irish Stout, Guinness Draught, Harpoon Boston Irish Stout, Murphy's Irish Stout, O’Hara’s Irish Stout, Porterhouse Wrasslers 4X
Brewing Properties of Classic Irish-Style Dry Stout
The functional properties of brewing Classic Irish-Style Dry Stout beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|4.1 - 5.3%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|30 - 40 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.038 - 1.048|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.008 - 1.012|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.