Recipe: Jackrabbit Dry Irish Stout

This is an outstanding all-purpose beer that pairs well with a variety of foods, is low in alcohol, and can be turned around relatively quickly. If you have a few taps in your home, you might consider dedicating one to the dry stout—it won’t let you down. Sláinte!

Josh Weikert Jul 22, 2022 - 3 min read

Recipe: Jackrabbit Dry Irish Stout Primary Image

Photo: Matt Graves

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See below for an extract version. For more on brewing this style, see Make Your Best Dry (Irish) Stout.


Batch size: 5 gallons (19 liters)
OG: 1.044
FG: 1.010
IBUs: 30
ABV: 4.2%

5.5 lb (2.5 kg) Maris Otter
1.5 lb (680 g) flaked barley
1 lb (454 g) roasted barley
4 oz (113 g) acidulated malt


1 oz (28 g) Fuggles at 40 minutes [14 IBUs]
1 oz (28 g) Glacier at 40 minutes [16 IBUs]

Wyeast 1007 German Ale

Mill the grains and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 65°F (18°C) for 2 days, then allow the temperature to rise to 71°F (22°C) over the next 3 days and hold until fermentation is complete. Crash to 35°F (2°C), then package and carbonate to 1.5 volumes of CO2.

Replace Maris Otter with 5.1 lb (2.3 kg) light dry malt extract (DME) and the flaked barley with 1.7 lb (771 g) Carafoam, omitting the acidulated malt. Mill and steep the grains at 160°F (71°C) for 30 minutes, then remove the bag and allow to drain into the wort. Add the DME while stirring and stir until completely dissolved. Top up as necessary to obtain 6 gallons (23 liters) of wort. Bring to a boil and continue as above.