Tropical Stout Recipe - Tropical Stout

Recipe Info

Recipe Image

Tropical Stout

by on
All Grain
20 Liter(s)
23 Liter(s)
60 min
72%
TS

Fermentables

77% - Pale Ale - US
5.5
37
3
Mash
3% - Caramel/Crystal 10 - US
0.23
35
10
Mash
3% - Caramel/Crystal 80 - US
0.23
35
80
Mash
3% - Caramel/Crystal 120 - US
0.23
35
120
Mash
3% - Special B - BE
0.23
30
180
Mash
3% - Roasted Barley - UK
0.23
29
550
Mash
3% - Chocolate Malt - US
0.23
34
350
Mash
2% - Chocolate Rye Malt - DE
0.115
34
250
Mash
2% - Chocolate Wheat Malt - DE
0.115
33
400
Mash

Hops

Topaz
11
Pellet
Boil
60 min(s)
16.1
17.6
Rakau
11
Pellet
Boil
20 min(s)
10.6
7.0
Zythos
11
Pellet
Boil
20 min(s)
9.2
6.1
Topaz
11
Pellet
FlameOut
0 min(s)
16.1
0.0
Rakau
11
Pellet
FlameOut
0 min(s)
10.6
0.0
Zythos
11
Pellet
FlameOut
0 min(s)
9.2
0.0

Yeast

Wyeast London ESB Ale 1968
69%
Wyeast Denny's Favorite 1450
75%

Other Stuff

Muscavado Sugar @ 10 min
0.225
kg
Boil
Lactose Sugar @ 10 min
0.225
kg
Boil

Mash Steps

Single Step Infusion
Infusion
66
60 min

Special Instructions

0.
.25
1.
Wyeast Denny's Favorite 1450; Wyeast ESB
3.
ESB FG 1.022
4.
Carbonate to 2.1 Volumes CO2
5.
pH: 4.5
6.
We added muscavado sugar.
7.
Steep specialty grains next time.

Tasting Notes (2)

anjo

Tasted on 6/26/2017 by anjo

Notes:

Appearance: pours very dark brownish black. No head retention. Aroma: Clean. Subtle. quiet vanilla and kola. coffee. milk chocolate. Palette: tiny persistent bubbles (Ben likes it; ryan thinks we could dial back a hair); toasted chestnut; nice roastiness; lean and focused; drinks more like a nice focuses porter; coffee; chocolate; vanilla; caramel. Changes for next time: grist adjustments; maybe use floor-malted maris otter. Lactose can go up. Want our stouts to be more velvety and a touch fluffier; consider some wheat; add a serious amount of oats; add carapils for head retention.

anjo

Tasted on 1/5/2017 by anjo

Notes:

Nose: banana bread, caramel, chocolate, quiet cinnamon. Palette: Chocolate, roasted fruity coffee notes, very subtle cherry dark fruit. Finish: pleasant, roasty. Improve head retention. Soften edges. Carbonation is nice, could be one point higher. Could use a little more acid. Perhaps lower the pH a touch. Sweet and bitter balance is nice, perhaps a touch more bitter, either with roasted malts or hops. Experiment with dry hopping.

Recipe Facts

Tropical Stout
Tropical Stout
  • 20.00 Gallons Liters Batch Size
  • 23.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.077 OG
  • 1.022 FG
  • 30.7 IBU (tinseth) Bitterness
  • 0.40 BG:GU
  • 49.8° SRM Color
  • 72% Efficiency
  • 7.2% ABV Alcohol
  • 266 per 12oz Calories
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