Author Topic: Tropical Stouts  (Read 1208 times)

Offline Amackert11

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Tropical Stouts
« on: April 27, 2017, 06:05:26 AM »
Hey everybody first time posting! I'm still fairly new to All Grain and making my own recipes but quickly learning! Today while brainstorming I thought of making a Tropical Stout. I've read a few different recipes with various yeasts and malts. Was wondering if anyone has made one and what did they use? I was thinking of using Wyeast 3068 to bring out a bit of a banana flavor. Any suggestions would be appreciated! Thanks!

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jrdatta

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Re: Tropical Stouts
« Reply #1 on: April 27, 2017, 01:33:26 PM »
Lager yeast fermented warmish (cali common would be a decent choice) and lots of dark brown sugars and lactose.

Offline kramerog

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Re: Tropical Stouts
« Reply #2 on: April 27, 2017, 03:28:40 PM »
BJCP guidelines say that local sugars (presumably dark sugars or molasses) and lager yeast fermented warm are typical. 

Offline NickersonC

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Re: Tropical Stouts
« Reply #3 on: April 30, 2017, 11:15:33 PM »
Get some real pineapple in there for some 'grilled' pineapple action 8)
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Offline santoch

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Re: Tropical Stouts
« Reply #4 on: May 01, 2017, 03:16:02 AM »
Yeah, don't use a weissbier yeast.  The clove is totally out of place there, and banana is not the right ester, either.  I'd go with a British ale yeast, or (though I never heard of doing it that way), the lager yeast warm sounds pretty good, too.

Or, split the batch and try 2 yeasts to see what makes the better batch!
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Offline Hella Hazy

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Re: Tropical Stouts
« Reply #5 on: May 15, 2017, 12:39:33 AM »
I've never brewed one, but my current 'to-brew' recipe formulation is as follows:

75% Golden promise
10% turbinado sugar
5% roasted barley (550 SRM)
5% extra dark crystal (160 SRM)
3% Carafa special III
2% Chocolate (430 SRM)
Mash @ 153F
34 IBUs of EKG hops @ 60 min
Ferment with Cry Havoc (WLP862), which I believe is a lager strain, at 62F

Should give me something OG 1.073, FG 1.017, 7.5% abv
With those specs I'm expecting something on the sweet side but hopefully not cloying, with just enough roast so you know it's a stout and hopefully a rum-raisiny impression from the crystal malt + turbinado sugar.

Just a shot in the dark though, basically I slightly tweaked Gordon's recipe in BYO.

Offline ynotbrusum

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Re: Tropical Stouts
« Reply #6 on: May 26, 2017, 07:52:56 PM »
I won a club competition using S-23 and fermented it in the high 50's early with a finish in the high 60's.
« Last Edit: May 26, 2017, 07:55:46 PM by ynotbrusum »
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Offline BrewBama

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Re: Tropical Stouts
« Reply #7 on: May 27, 2017, 12:23:28 AM »
I won a club competition using S-23 and fermented it in the high 50's early with a finish in the high 60's.

Cool!  I love hearing that dry yeast wins.


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