Homebrewers Association
Homebrewers Association
Homebrew Recipes

Deck-Head Stout

Featured in Amal Turczyn’s book A Year of Beer, this gold medal-winning recipe from Rob Schutte is sure to satisfy all homebrewers, Irish or not. The classic dry-style stout is usually opaque black, with a medium body and medium to high hop bitterness. Enjoy the dark notes, complemented by the dry fruit, coffee and chocolate flavors.

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Deck-Head Stout | Dry Stout


  • For 5 gallons (18.9L)
    • 8 lbs. (3.62 kg) British two-row pale malt
    • 1 1/2 lbs. (0.68 kg) flaked barley
    • 1 lb. (0.45 kg) roasted barley
    • 3/4 lb. (0.34 kg) CaraPils malt
    • 1/2 lb. (0.23 kg) 40° L crystal malt
    • 1 1/2 oz. (42.5 g) Kent Goldings hop plugs, 5% a.a. (70 min)
    • 1 oz. (28.3 g) Northern Brewer hops, 6.4% a.a. (70 min)
    • Wyeast No. 1084 Irish ale yeast
    • 2/3 cup corn sugar (to prime)


    • Original Gravity: 1.054
    • Final Gravity: 1.020
    • ABV: 4.5%
    • IBU: n/a
    • SRM: n/a
    • Boil Time: 70 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a


    • Mash grains at 98°F (37°C) for 20 minutes.
    • Raise temperature to 122°F (50°C) and hold for 20 minutes.
    • Raise temperature to 154°F (68°C) for 65 minutes and 170°F (77°C) for 5 minutes.
    • Primary fermentation: 6 days at 63° F (17° C) in glass.
    • Secondary fermentation: 9 days at 63° F (17° C) in glass.

    Judges' Comments

    • "Nicely balanced beer. Some residual bitterness. Roasted barley and malt sweetness blend together well. Very good job at style. The malt profile is right now."
    • "Good roast and malt character. Bitterness very good. Perfect conditioning. Nice malt, roast, and bitter in finish-maybe too bitter?"