Dropkick Murphy’s Dry Stout
Dropkick Murphy’s Dry Stout
(5 gallons/19 L, partial mash)
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).
Written by BYO Staff
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.
