Classic Irish-Style Dry Stout

Perception

Color:

Black

Clarity:

Opaque

Perceived Malt Aroma & Flavor:

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.

Perceived Hop Aroma & Flavor:

European hop character may range from not present to low in aroma and ﬂavor

Perceived Bitterness:

Medium to medium-high

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.

Body:

Medium-light to medium

Analytical

Original Gravity (°Plato):

1.038-1.048 (9.5-11.9 °Plato)

Apparent Extract/Final Gravity (°Plato):

1.008-1.012 (2.1-3.1 °Plato)

Alcohol by Weight (Volume):

4.10%-5.30%

Bitterness (IBU):

30-40

Color SRM (EBC):

40+(80+ EBC)

2023 Brewers Association Beer Style Guidelines used with permission of Brewers Association.

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