Tropical Night
Batch23.5 L
Boil60 min
IBU33.7 IBUs
SRM57.3
OG1.061
FG1.014
ABV6.2%
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% | 16.7°C - 22.2°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 68.9°C | 45 min |
Water Profile
| Ca | Mg | Na | Cl | SO4 | HCO3 | pH |
|---|---|---|---|---|---|---|
| 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 6.47 |
Notes
Based on: https://www.themadfermentationist.com/2017/08/tropical-stout-with-muscavado.html
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Brewer's Notes
This excellent beer was brewed for a 2024 challenge with the North East Homebrew Club.