Classic. Dry Stout is often the first stout style most people encounter on the path to dark beer-dom. This is style is best exemplified by Guinness Draught Stout. (Don’t confuse your varieties of Guinness. There is a Guinness Porter and Foreign Extra on the market and they are easily confused).
One online beer write I know likens dry stout to white sauce for a chef; every good home-brewer should be able to whip up a classic dry stout.
Here is a most classic example of a dry stout. Ah… the basics. Brew often and enjoy:
8lbs Maris Otter (English pale malt)
2lbs Flaked Barley
1lb Roasted Barley
2.0 oz EKG (5AA) 60min
WLP004 Irish Ale yeast.
Mash 120F for 15min, Raise to 150F for 60min.
(You could make this same recipe with extract subbing 3.6lbs LME of English variety. And partial mashing the two grains with 2lbs of any base malt. The flaked barley must be converted with a mash, so don’t skip that step and try and steep 2lbs of flaked barley. You will release too much raw starch in the beer leading to under-attenuation and a sticky mouthfeel.)
BREW ON! (and on with this one)