Tropic Thunder Stout
All Grain Recipe
Submitted By: hokiebrew (Shared)
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Brewer: George | |
Batch Size: 8.65 gal | Style: Tropical Stout (16C) |
Boil Size: 10.43 gal | Style Guide: BJCP 2015 |
Color: 45.6 SRM | Equipment: George's Equipment |
Bitterness: 46.0 IBUs | Boil Time: 60 min |
Est OG: 1.082 (19.9° P) | Mash Profile: BIAB, George |
Est FG: 1.022 SG (5.6° P) | Fermentation: Ale, Three Stage |
ABV: 8.1% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
9.92 g |
Salt (Mash 60 min) |
Misc |
1 |
4.09 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
1.49 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
0.50 |
Campden Tablets (Potassium Metabisulphite) (Mash 0 min) |
Misc |
4 |
14 lbs |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
5 |
6 lbs |
Pale Ale Malt (Bairds) (2.5 SRM) |
Grain |
6 |
1 lbs |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
7 |
1 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
8 |
1 lbs |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
9 |
1 lbs |
Chocolate (Briess) (350.0 SRM) |
Grain |
10 |
1 lbs |
Chocolate Rye (Weyermann) (245.0 SRM) |
Grain |
11 |
1 lbs |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
12 |
1 lbs |
Special B (Dingemans) (147.5 SRM) |
Grain |
13 |
0.45 oz |
Citra (11JUL20 buy) [13.5%] - Boil 60 min |
Hops |
14 |
0.45 oz |
Galaxy (11JUL20 buy) [15.7%] - Boil 60 min |
Hops |
15 |
1.00 |
Whirlfloc Tablet (Boil 10 min) |
Misc |
16 |
1.00 oz |
Citra (11JUL20 buy) [13.5%] - Boil 10 min |
Hops |
17 |
1.00 oz |
Galaxy (11JUL20 buy) [15.7%] - Boil 10 min |
Hops |
18 |
1.00 tsp |
Wyeast Yeast Nutrient (Boil 10 min) |
Misc |
19 |
1.00 oz |
Citra (11JUL20 buy) [13.5%] - Steep 5 min |
Hops |
20 |
1.00 oz |
Galaxy (11JUL20 buy) [15.7%] - Steep 5 min |
Hops |
21 |
2.0 pkgs |
Irish Ale Yeast (White Labs #WLP004) |
Yeast |
22 |
1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
23 |
Taste Notes
Aroma is fresh coffee / roast, caramel. Really nice. Roast, caramel, burnt sugar carry through front to mid. Finishes very dry with some late hop/dark malt bitterness that borders on too dry. Finishes more like an FES.
Notes from side-by-side comparison to Guinness Foreign Extra Stout:
Notes
RECIPE
- Based off https://beerandbrewing.com/marathon-foreign-extra-tropical-stout-recipe/
- See also https://beerandbrewing.com/make-your-best-tropical-stout/
YEAST
- Recipe recommended a German Ale yeast but we're going with an Irish Ale yeast, which should help it from getting overly sweet and still accentuate roasty character
- Made a ~1.25 L starter with a pint can of Propper Wort Starter and two 12-oz bottles of bottled water. Pitched all 3 yeast packets into it around 10:30pm on 7/11/2020
WATER ADJUSTMENTS
- Followed some of the tips from http://www.madalchemist.com/archives/mashing-the-perfect-sweet-stout/
- Targeted a mash pH of ~5.6
BREW DAY
- Decided to add all non-base malts 40 min into mash (i.e. only mash them 20 min) to minimize atringency and bitterness from dark malts
- Starting mash temp was 151.6. Temp had dropped to ~150 when I went to add dark malts 40 min into mash. Heated mash back up prior to adding, got up to 156 and drifted back down to 154 by end of mash.
- Accidentally skipped mashout (oops), which contributed to missing target OG. Probably should have mashed base malts another 15 min or so also.
- Accidentally left hops in during most of chilling (30+ min)
- Lost quite a bit of liquid when pulling the bag and from not letting bag drain long enough
- Wort was ~85 F going into fermenter, cooled to 65 F before pitching yeast around 9:45pm on 7/12/2020
FERMENTATION NOTES
- Would probably use a mix of Irish Ale yeast and another yeast that doesn't finish quite as dry (i.e. produces some esters) rather than going 100% Irish Ale yeast
PACKAGING
- Kegged on 8/2. Filled one keg up almost completely, 2nd keg has ~1.5-2 gal in it (storing it in closet for experimentation)
- M&J began soaking 1 oz. American oak cubes in Appleton Estate Signature Blend rum on 8/4/2020. Added them to keg on 8/22/2020 (18 day soak).
-This Recipe Has Not Been Rated