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Tropical Stout

161 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Tropical Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Monday November 10th 2025
1.048
1.018
4.0%
25.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Thomas Fawcett - Amber Malt8 lb Amber Malt 32.2 38 69.6%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 8.7%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 6.5%
0.50 lb Bairds - Chocolate Malt0.5 lb Chocolate Malt 31 500 4.3%
0.75 lb Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 6.5%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 2.2%
0.25 lb Brown Sugar0.25 lb Brown Sugar 45 15 2.2%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 19.71 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 4.4 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Whirlpool 0 min 1.7 25%
2 oz / $ 0.00
 
Yeast
Wyeast - California Lager 2112
Amount:
125 Milliliters
Cost:
Attenuation (custom):
61%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Long Pham
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Target Water Profile: Dublin (Dry Stout)
Starting with distilled water (blank source). Adjusted to match a classic Dublin stout profile for dark beers with high roast malt content.

Salt Additions for 7 gallons of strike water:

2.0 g Chalk (CaCO₃)

3.0 g Baking Soda (NaHCO₃)

4.0 g Gypsum (CaSO₄·2H₂O)

1.0 g Calcium Chloride (CaCl₂·2H₂O)

0.5 g Epsom Salt (MgSO₄·7H₂O)

0.5 g Canning Salt (NaCl)

Resulting adjusted water profile:

Ca²⁺ = 92 ppm

Mg²⁺ = 4 ppm

SO₄²⁻ = 40 ppm

Na⁺ = 128 ppm

Cl⁻ = 11 ppm

HCO₃⁻ = 452 ppm

Sulfate:Chloride Ratio: Highly bitter (balanced toward roast dryness)
Alkalinity and SRM: Suitable for dark beers (50–150 ppm range)

The high bicarbonate (HCO₃⁻) level buffers acidity from dark roasted malts, keeping mash pH near 5.4–5.5, ideal for a Tropical Stout. This water chemistry enhances smooth roasted flavors and malt richness without harsh bitterness.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.92 19.7  
Mash volume with grains 5.82 23.3  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 3.79 g | 15.2 qt) 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 5.5 22  
Total: 9.14 36.6
Equipment Profile Used: System Default
"Tropical Stout" Tropical Stout beer recipe by Brewer #469056. All Grain, ABV 3.96%, IBU 25.82, SRM 50, Fermentables: (Amber Malt, Flaked Barley, Roasted Barley, Chocolate Malt, Caramel / Crystal 60L, Black Malt, Brown Sugar) Hops: (East Kent Goldings, Fuggles)
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  • Last Updated: 2025-11-10 00:26 UTC