Tropical Night

This excellent beer was brewed for a 2024 challenge with the North East Homebrew Club.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
23.5 L 60 min 33.7 IBUs 57.3 1.061 1.014 6.2 %
Actuals 1.06 1.012 6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Tropical Stout 16 C 1.056 - 1.075 1.01 - 1.018 30 - 50 59.1 - 78.8 2.4 - 2.9 5.5 - 8 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 4.68 kg 78
Carafa III (Weyermann) 240 g 4
Roast Barley (Crisp) 240 g 4
Chocolate Malt (Crisp) 120 g 2
Crystal Malt - 150 EBC 120 g 2
Special B Malt 120 g 2
Dark Muscovado sugar 480 g 8

Hops

Name Amount Time Use Form Alpha %
El Dorado 26 g 60 min Boil Pellet 11.4
El Dorado 3 g 10 min Boil Pellet 11.4

Miscs

Name Amount Time Use Type
My Lactic Acid (80%) 3.00 ml 60 min Mash Water Agent
Epsom Salt (MgSO4) 2.36 g 60 min Mash Water Agent
Baking Soda 2.28 g 60 min Mash Water Agent
Calcium Chloride 1.47 g 60 min Mash Water Agent
Chalk 1.17 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 2.48 g 60 min Water Agent
Baking Soda 2.39 g 60 min Water Agent
Calcium Chloride 1.55 g 60 min Water Agent
Chalk 1.23 g 60 min Water Agent
Irish Moss 4.00 g 10 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Nottingham Yeast (-) Lallemand 75% 16.67°C - 22.22°C

Mash

Step Temperature Time
Mash In 68.89°C 45 min

Fermentation

Step Time Temperature
Primary 14 days 19.5°C
Secondary 14 days 20°C
Aging 28 days 15°C

Notes

Based on: https://www.themadfermentationist.com/2017/08/tropical-stout-with-muscavado.html

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