Tropical Stout Recipe - Christmas in Jamaica - tropical stout

Recipe Info

Recipe Image

Christmas in Jamaica - tropical stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
All Grain Tropical Stout homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Chocolate Malt - US, Chocolate Rye Malt - DE, Crystal 15L - CA, Dark Crystal 80L - UK, Crystal 120L - CA, Special B - BE, Roasted Barley - US, Citra Hops, Fermentis Safale US-05 Homebrew Yeast, Whirlfloc tablet.

This recipe was cloned from Christmas in Jamaica - tropical stout.

Fermentables

70% - Maris Otter Pale - UK
8
38
3
Mash
4% - Chocolate Malt - US
0.5
34
350
Mash
4% - Chocolate Rye Malt - DE
0.5
34
250
Mash
4% - Crystal 15L - CA
0.5
34
15
Mash
4% - Dark Crystal 80L - UK
0.5
33
80
Mash
4% - Crystal 120L - CA
0.5
33
120
Mash
4% - Special B - BE
0.5
30
180
Mash
4% - Roasted Barley - US
0.5
25
300
Mash

Hops

Citra
0.5
Pellet
Boil
60 min(s)
12
20.4
Citra
1
Pellet
Boil
10 min(s)
12
14.8
Citra
1
Pellet
FlameOut
0 min(s)
12
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

Whirlfloc tablet
1
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Boil for 60 minutes.
2.
After the boil, chill the wort to slightly below fermentation temperature, about 65?F (18?C).
3.
Ferment at 65?F (20?C) for 72 hours, and then increase temperature by about 1?F (0.5?C) per day until you reach 71?F (22?C).
4.
On the completion of primary fermentation, cold crash the beer to 35?F (2?C).
5.
Carbonate to approximately 2 volumes.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Christmas in Jamaica - tropical stout
Tropical Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.062 OG
  • 1.012 FG
  • 35.2 IBU (tinseth) Bitterness
  • 0.57 BG:GU
  • 43.8° SRM Color
  • 75% Efficiency
  • 6.5% ABV Alcohol
  • 209 per 12oz Calories
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