A Tropical Stout as rich and warm as the island of Maui – think a bigger version of a milk/cream stout as discussed on Episode 31 of the show!
Recipe Author: Chuck Macaluso
Beer Style: Tropical Stout
Batch Size: 5.5
Boil Time: 90 minutes
Original Gravity: 1.086
IBUs: 42
SRM: 54
Malt/Grain/Sugar/Extract:
| 12 lbs |
British Pale malt |
62.5% |
| 1.5 lbs |
Brown malt |
7.8% |
| 1.5 lbs |
Chocolate malt (350 SRM) |
7.8% |
| 1.0 lbs |
Crystal 120L malt |
5.2% |
| 1.0 lbs |
Roasted Barley |
5.2% |
| 0.5 lbs |
Flaked Oats |
2.6% |
| 3 oz |
Briess Carapils |
1.0% |
| 1.5 lbs |
Lactose |
5.2% |
Water Profile
Mashing
| Main Rest – 152°F for 75 minutes |
| Mash Out – 168°F for 10 minutes |
Hops:
| Nugget |
14.2% |
1.0 oz |
60 minutes |
Yeast:
| 2 packages Wyeast 1084 Irish Ale Yeast |
| 1 package Imperial A10 – Darkness |
Misc:
| 5 ml Lactic Acid (Mash) |
| 1.1 tbsp 5.2 pH Stablizer (Mash) |
| 1.1 tablet Whirlfloc |
Notes:
