Mike is presenting a “Dryish January” this year, and he is crafting and brewing low-ABV beers. As homebrewers, we enjoy the challenge of formulating beers that deliver flavor, but with lower alcohol content. This week’s feature is a dry stout, brewed intentionally lighter than the typical style guidelines. With an ABV under 4%, it’s a perfect fit for the theme while still showcasing great taste and complexity.
Another Low ABV Stout Recipe
The recipe for this dry stout focuses on balancing body and flavor while keeping the alcohol low. Here’s the breakdown:
Ingredients
- Grains:
- 70% British Pale Ale Malt (Maris Otter)
- 10% Flaked Rye
- 10% Roasted Barley (575 °L)
- 7% Pale Chocolate Malt
- 3% Honey Malt
- Hops:
- 10 grams of Bravo hops – Single addition at 60 minutes
- Yeast:
- Wyeast 1084 (Irish Ale), repitched from a previous batch
- Water Additions:
- 1g Gypsum
- 1g Magnesium Sulfate
- 2g Calcium Chloride
Process
Batch Size: 3.5 gallons.
Mash: 154°F for moderate body.
Boil: 60 minutes.
Original Gravity (OG): 1.039.
Final Gravity (FG): 1.011.
ABV: 3.7%
Our Tasting Notes and Conclusion
During the tasting, we were impressed by the beer’s body and roastiness. The flaked rye contributed significantly to the mouthfeel, even with the modest mash temperature. The roasted barley and pale chocolate malt provided a pleasant backbone of roasted flavors, while the Bravo hops added a clean bitterness. Though the honey malt was subtle, it offered a gentle sweetness that enhanced the malt character.
Compared to last week’s low-ABV brown ale, this stout had noticeably more body, proving the effectiveness of the flaked rye. Nitro dispensing could enhance the texture further, lending a creamy, smooth mouthfeel.
This dry stout demonstrated that low-ABV beers don’t have to sacrifice flavor or body. The flaked rye and thoughtful grain selection made a big difference, creating a satisfying beer that doesn’t feel “thin.” Moving forward, Mike is considering an increase of the base malt or adding grains like Vienna or biscuit malt to further enhance the complexity without exceeding the 4% ABV target.
As we progress through “Dryish January,” it’s exciting to see how these brewing techniques evolve. This stout is a testament to the creativity and adaptability of homebrewing. Stay tuned for the next brew in this series.
BREW ON!