Irish Dry Stout recipe

Our Irish Dry Stout recipe honours a classic style known for its roasty, slightly bitter character and smooth, creamy mouthfeel. Traditionally dark and low in alcohol, it balances the bold flavours of roasted malts with subtle sweetness and gentle carbonation. This recipe captures the essence of the style, highlighting deep coffee notes while keeping a crisp, dry finish. Perfect for those who enjoy a full-flavoured beer that’s easy to drink and endlessly satisfying.

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Grain bill

Variety	Quantity	Quantity	Colour EBC	Colour ºL	Ratio
Swaen© Ale	15 kg	33 lb	6 – 9	3 – 4	65%
Platinum Swaen© Chit	5 kg	11 lb	2 – 3	1.2 – 1.7	22%
Black Swaen© Barley	2.5 kg	5.5 lb	1000 – 1250	375 – 470	11%
Black Swaen© Black Extra	0.5 kg	1.1 lb	1250 – 1400	470 – 530	2%

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Hops

Variety	Quantity	Quantity	Duration
East Kent Goldings	250 g	8.8 oz	60 min.

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Yeast

Variety	Quantity	Quantity
WLP004 Irish Ale Yeast	0.5 l	17 oz

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Optional

Variety	Quantity	Quantity
Whirlfloc Carrageenan	2 – 5 g	0.07 – 0.18 oz
AEB Antioxin SBT	10 g	0.35 oz
AEB SB3 Clarification	20 – 40 g	0.71 – 1.41 oz

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Brewing process

Mashing at pH 5.2 (adjust with Gladfield Sour Grape if needed)

• Mash in at 64°C and rest for 45 minutes.
• Rest at 67°C for 30 minutes.
• Rest at 78°C for 2 minutes.
• Optional: Add 10 gram/HL Antioxin SBT at mash-in, to protect your malts against oxidation.

Boiling (1 hour)

• After 0 minutes add 250 gram/HL East Kent Goldings (60min boil).
• Add 2 – 5 g/HL Whirlfloc Carrageenan in the last 5 minutes of the boil.

Fermentation

• Ferment at 18°C.
• Diacetyl rest at 20°C for 48 – 72hrs after reaching Final Gravity.

Lagering

• Remove the yeast, mature during at least 2 weeks at 1°C.
• Optional: Add 20 – 40 g/HL AEB Spindasol SB3 finings for a crystal-clear final beer.

Nitro

• The secret to our Irish Dry Stout recipe is a Nitro/CO₂ mixture. The nitrogen gives it the extra creamy long lasting head.

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