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Tropical Blackout (Stout)

234 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Tropical Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.79 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 234 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Friday January 10th 2025
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Broken Shoestring Stout

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OG: 1.071 FG: 1.018 ABV: 7.0% IBU: 30

1.071
1.015
7.3%
33.1
34.1
n/a
33.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Viking - Munich Dark Malt10 lb Munich Dark Malt $ 1.44 / lb
$ 14.40 		33 8.5 62.1%
0.75 lb Briess - Caramel Malt - 120L0.75 lb Caramel Malt - 120L $ 2.30 / lb
$ 1.73 		34.5 120 4.7%
0.75 lb Briess - Organic Chocolate Malt0.75 lb Organic Chocolate Malt $ 2.30 / lb
$ 1.73 		33.6 350 4.7%
0.75 lb Briess - Caramel Munich 60L0.75 lb Caramel Munich 60L $ 2.30 / lb
$ 1.73 		35.4 60 4.7%
3 lb Briess - Pilsen Malt 2-Row3 lb Pilsen Malt 2-Row $ 1.72 / lb
$ 5.16 		37 1.2 18.6%
0.50 lb Molasses0.5 lb Molasses - (late boil kettle addition) $ 2.50 / lb
$ 1.25 		36 80 3.1%
0.35 lb Rolled Oats0.35 lb Rolled Oats $ 1.50 / lb
$ 0.53 		33 2.2 2.2%
16.10 lbs / $ 26.51
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Hallertau Mittelfruh2.5 oz Hallertau Mittelfruh Hops $ 15.99 / lb
$ 2.50 		Pellet 3.75 Boil at 215 °F 60 min 33.09 100%
2.50 oz / $ 2.50
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Mash 10 min.
1 oz Yeast Nutrient Other Mash 0 min.
 
Yeast
CellarScience - German
Amount:
1 Each
Cost:
$ 3.99 / each
$ 3.99
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 3.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.27 gal Start higher as grain is cold Strike 154 °F 148 °F --
Beta rest Steeping 148 °F 148 °F 35 min
Alpha rest Steeping 148 °F 158 °F 35 min
Mash out Steeping 168 °F 168 °F 10 min
4 gal Sparge water in other pot Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 5.27 21.1  
Mash volume with grains 6.51 26.1  
Grain absorption losses -1.95 -7.8  
Remaining sparge water volume 4.73 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.79 31.2  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.99 40
Equipment Profile Used: System Default
 
Notes

When you crush grain crush to 0.030-0.028.

When you sparge split into 2 gal batches and perform the following process. Lift gain out let drain till top of grain bed is even with water line. pour 2 gal of sparge water on top and let drain most of the way. stir grain and then dunk back into wort. Keep siring with recirculation on for 2 mins. Let bed settle for 2 mins with recirculation off then lift back out and let drain till top of grain bed is even with water line. Pour last 2 gals of sparge water on top and let drain most of the way. Squeeze bag of the last sugars.

Add Molasses 10 mins before flame out.

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  • Last Updated: 2026-01-07 03:14 UTC