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Alan's Black Butcherbird Tropical Stout #4

399 calories 31.5 g 750 ml
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Beer Stats
Method: All Grain
Style: Tropical Stout
Boil Time: 90 min
Batch Size: 16.5 liters (fermentor volume)
Pre Boil Size: 21.62 liters
Post Boil Size: 16.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Agile 10
Calories: 399 calories (Per 750ml)
Carbs: 31.5 g (Per 750ml)
Created: Monday June 15th 2026
1.058
1.008
6.5%
30.8
37.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg Simpsons - Finest Pale Ale Maris Otter3.1 kg Finest Pale Ale Maris Otter 37 2.6 71.8%
0.23 kg Joe White - Roasted Barley0.23 kg Roasted Barley - (late mash tun addition) 29.9 475 5.3%
0.08 kg Joe White - Chocolate Malt0.078 kg Chocolate Malt - (late mash tun addition) 33.1 244 1.8%
0.12 kg Weyermann - CaraAroma0.115 kg CaraAroma 36 140 2.7%
0.12 kg Simpsons - DRC0.115 kg DRC 34.7 115 2.7%
0.12 kg Joe White - Dark Crystal Malt0.115 kg Dark Crystal Malt 34.5 85 2.7%
0.12 kg Joe White - Light Crystal Malt0.115 kg Light Crystal Malt 34.5 45.53 2.7%
0.45 kg Molasses0.45 kg Molasses - (late boil kettle addition) 36 80 10.4%
4.32 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 30.83 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.98 ml Lactic acid Water Agt Sparge 15 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
0.24 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
Target Water Profile
Taylor's Beach
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84.4 17.3 39.5 120.7 90.9 62.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 69 °C 67 °C 60 min
Glycoprotein Rest Infusion 67 °C 70 °C 15 min
Add remaining Malts Vorlauf 70 °C 76 °C 15 min
8 L Sparge 74 °C -- --
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 10.4
Mash volume with grains 13
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 19.2 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 21.6
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16.5
Going into fermentor 16.5
Total: 26.4  
Equipment Profile Used: System Default
 
Notes

Decided to add Roast Barley and Chocolate Malt at Vorlauf for 15 m at end of mash. Process used to lessen the bitterness of Roast malts.

Swapped Brown Sugar for Mountain Valley Molasses 450g added almost at flameout to maintain flavour. Aroma of molasses in final product.

Used Morgans European Lager Yeast by 2 packets (15g). Similar to Fermentis 34/70. Weihenstephan Lager Yeast.

17/06/26 OG was 1060. No overboil.. Previous brew was OG 1.064

Using a blowoff tube.

At completion of fermentationcold crashed prior to bottling. Around 1 to 2C.

A brew very much to style - First class

The Black Butcherbird is a common bird at Taylors Beach.

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  • Last Updated: 2026-06-17 00:50 UTC