There are undoubtedly better versions of Tropical Stout out there, but this one carries very little risk of getting an overly-sweet, overly-off-flavored version and tastes great as well!
Between the end of the fall semester and the start of the Christmas holiday activities, Josh Weikert goes on a brewing marathon (usually 5−6 batches in 3−4 days), and this stout was the first of the marathon brews one year.
Batch size: 5 gallons (19 l)
Brewhouse efficiency: 72%
12 lb (5.4 kg) Maris Otter
8 oz (227 g) Chocolate malt
8 oz (227 g) Chocolate rye
8 oz (227 g) Crystal 10
8 oz (227 g) Crystal 80
8 oz (227 g) Crystal 120
8 oz (227 g) Special B
8 oz (227 g) Roasted barley
0.5 oz (14 g) Citra (or blend) [12% AA] at 60 minutes (6 AAU)
1 oz (28 g) Citra (or blend) [12% AA] at 10 minutes (12 AAU)
1 oz (28 g) Citra (or blend) [12% AA] at whirlpool or flame out (12 AAU)
Wyeast 1007 (German Ale)
Mill the grains and mix with 4.8 gal (18.3 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C) and hold this temperature for 60 minutes. Vorlauf until your runnings are clear, and then run off into the kettle. Sparge the grains with 3.1 gal (11.8 l) and top up as necessary to obtain 6 gal (23 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.
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). On the completion of primary fermentation, cold crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2 volumes.
TIPS FOR SUCCESS
For the standard “export” version of the foreign extra stout, use the same base and chocolate malts, but remove the Crystal 120 and Special B and replace with 1 pound (454 g) of Munich malt. Then swap out the Citra/tropical fruit hops for good British or German hops!
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