Tropical Stout Recipe - Tropical Stout
Tropical Stout
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Tropical Stout
by anjo 11/15/2016
Recipe Type: All Grain
Batch Size: 20 Liter(s)
Boil Size: 23 Liter(s)
Boil Time: 60 min
Efficiency: 72%
TS
3% - Caramel/Crystal 10 - US
3% - Caramel/Crystal 80 - US
3% - Caramel/Crystal 120 - US
2% - Chocolate Rye Malt - DE
2% - Chocolate Wheat Malt - DE
name
Wyeast London ESB Ale 1968
name
Wyeast Denny's Favorite 1450
Wyeast Denny's Favorite 1450; Wyeast ESB
Carbonate to 2.1 Volumes CO2
We added muscavado sugar.
Steep specialty grains next time.
Tasting Notes (2 )
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.
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.
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
Clone This Recipe
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