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Tropical Stout

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

Original Gravity:

1.048

Final Gravity:

1.018

ABV (standard):

4.0%

IBU (tinseth):

25.8

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	East Kent Goldings (Pellet)	21.41	75%
0.50 oz	Fuggles (Pellet)	4.4	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

Recipe Photos

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Public: Yup, Shared
Last Updated: 2025-11-10 00:26 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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