Tropic Thunder Stout

All Grain Recipe

Submitted By: hokiebrew (Shared)
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Brewer: George
Batch Size: 8.65 galStyle: Tropical Stout (16C)
Boil Size: 10.43 galStyle Guide: BJCP 2015
Color: 45.6 SRMEquipment: George's Equipment
Bitterness: 46.0 IBUsBoil 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). -

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