Guidelines for a dry stout

[Steph]

Am I correct in picking this out as the guidelines for a dry stout?

13A. Dry Stout
Aroma: Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none.

Appearance: Jet black to deep brown with garnet highlights in color. Can be opaque (if not, it should be clear). A thick, creamy, long-lasting, tan- to brown-colored head is characteristic.

Flavor: Moderate roasted, grainy sharpness, optionally with light to moderate acidic sourness, and medium to high hop bitterness. Dry, coffee-like finish from roasted grains. May have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl.

Mouthfeel: Medium-light to medium-full body, with a creamy character. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. May have a light astringency from the roasted grains, although harshness is undesirable.

Overall Impression: A very dark, roasty, bitter, creamy ale.

Comments: This is the draught version of what is otherwise known as Irish stout or Irish dry stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). While most commercial versions rely primarily on roasted barley as the dark grain, others use chocolate malt, black malt or combinations of the three. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.

History: The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more “stout” body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a “Stout Porter”). Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters.

Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish.

Vital Statistics: OG: 1.036 – 1.050
IBUs: 30 – 45 FG: 1.007 – 1.011
SRM: 25 – 40 ABV: 4 – 5%

Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout

[Matthew]

Where does something like 3 Boys Oyster Stout fit into the Stouty spectrum?

[Stu McKinlay]

big crazy dry stout...

[Steph]

Oyster Stout is a style in itself...the 3 Boys actually has oysters in it!

[Mike Neilson]

I was thinking, jt is a bit of an enigma on the beer front. To me what I read and what I here he makes good Exceptional beer but I have not been blessed to try it. Come one jt I have heard alot and im envious let us have a taste of your Dry Stout

[jt]

I considered entering the last one ... but only so I could choose NZ Draught as the next category

Mike, I'm sure you'll be blessed one day, be it by God, a Cod (courtesey of Greig I'm sure) or beer from the North, but I'm sure a stout from me would be more of a curse. I haven't brewed a stout for a year or three and no plans in as far as the current grain supplies go.

By all means, if you ever venture up the gorge, you're more than welcome to call in for a refresher

cheers, jt

[Greig McGill]

Hail the almighty Cod!

[jt]

The cod looked good but who puked on the wrapper

[Greig McGill]

Mushy peas my son, luxury!

[jt]

The work of the Devil himself, along with leeks and sausage casserole

[Greig McGill]

I don't believe in such witchcraft. Just Cod. ;)

[Steph]

Just got started on my dry stout. Forgot to sanitise the water bottle I used to top up the fermenter. Hope that is OK. Was completely anal about sanitising everything else. Fingers crossed it goes OK. Can't hope to win without Mike and am brewing to style so maybe not enough hops for the judges!!

[Mike Neilson]

Another fantastic day and perfect weather for a Sout Comp!! Congrats to Jacko on winning the comp with his Dry Stout and me for losing it!! 14 Entrants all up, 1 more than last time!! I have Chosen Imperial Hybrid for the next style to let the creative juices flowing, Basicly its anything goes 6% and up for the people who want to do an Imperial Mild or an Imperial Nanny State. Cheers Colin for Judging and Hosting the event and to Dion and Beerlegend as well oh and to all who came!! Remember you dont have to have brewed a beer to come just come on down and talk good beer and homebrewing!! Also Jacko if you can keep a bottle of your Stout for a taste @ the next event that would be awsome!!