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Tropical Stout - Dai Kide

219 calories 22.1 g 330 ml
Beer Stats
Method: BIAB
Style: Tropical Stout
Boil Time: 40 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 23.65 liters
Post Boil Size: 19.66 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dai Kide
Calories: 219 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)
Created Sunday August 15th 2021
1.071
1.017
7.0%
37.3
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Pale 2-Row3 kg Pale 2-Row 37 1.8 65.2%
0.30 kg German - Chocolate Wheat0.3 kg Chocolate Wheat - (late boil kettle addition) 31 413 6.5%
0.20 kg United Kingdom - Pale Chocolate0.2 kg Pale Chocolate - (late boil kettle addition) 33 207 4.3%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 6.5%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley - (late boil kettle addition) 29 550 4.3%
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 10.9%
0.10 kg Lactose (Milk Sugar)0.1 kg Lactose (Milk Sugar) 41 1 2.2%
4.60 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Yakima Valley Hops - Loral (10.5 AA)5 g Yakima Valley Hops - Loral (10.5 AA) Hops Pellet 10.5 Boil 40 min 9.63 7%
5 g Yakima Valley Hops - Loral (10.5 AA)5 g Yakima Valley Hops - Loral (10.5 AA) Hops Pellet 10.5 Boil 15 min 5.45 7%
5 g Yakima Valley Hops - Talus (9.2 AA)5 g Yakima Valley Hops - Talus (9.2 AA) Hops Pellet 9.2 Boil 15 min 4.77 7%
8 g Yakima Valley Hops - Talus8 g Talus Hops Pellet 9.2 Boil 5 min 3.07 11.3%
8 g Yakima Valley Hops - Loral (10.5 AA)8 g Yakima Valley Hops - Loral (10.5 AA) Hops Pellet 10.5 Boil 5 min 3.5 11.3%
20 g Yakima Valley Hops - Loral (10.5 AA)20 g Yakima Valley Hops - Loral (10.5 AA) Hops Pellet 10.5 Whirlpool at 85 °C 15 min 5.78 28.2%
20 g Yakima Valley Hops - Talus (9.2 AA)20 g Yakima Valley Hops - Talus (9.2 AA) Hops Pellet 9.2 Whirlpool at 85 °C 15 min 5.06 28.2%
71 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 L Single infusion Mash Infusion 68 °C 40 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 40 min.
1 each Campden Tablet Water Agt Mash 40 min.
2 g Epsom Salt Water Agt Mash 40 min.
1 g Gypsum (Calcium Sulfate) Water Agt Mash 40 min.
1 g Table Salt Water Agt Mash 40 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 tbsp Yeast Nutrient Other Boil 15 min.
1.50 ml Lactic acid Water Agt Mash 40 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 77.4 g       Temp: 21 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Tbilisi Saburtalo
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91.2 17 28.9 90.3 91.3 2
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash the roasted malts in at 30 mins to reduce astringency from roasted elements.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-24 15:36 UTC
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