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16C1. Tropical Stout

212 calories 21.1 g 12 oz
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
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created Saturday August 26th 2017
Amount Fermentable Cost PPG °L Bill %
11.50 lb United Kingdom - Pale 2-Row11.5 lb Pale 2-Row 38 2.5 75.9%
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley - (late boil kettle addition) 29 550 3.3%
8 oz United Kingdom - Chocolate8 oz Chocolate - (late boil kettle addition) 34 425 3.3%
2 oz United Kingdom - Black Patent2 oz Black Patent - (late boil kettle addition) 27 525 0.8%
2.53 lb Rice Hulls2.53 lb Rice Hulls 0 0 16.7%
242.48 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 36.57 88.9%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 45 min 4.2 11.1%
2.25 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
4.73 gal Single Infusion Infusion 152 °F 60 min
4.63 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
9.57 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9.66 g Gypsum Water Agt Mash 1 hr.
1.20 g Magnesium Chloride Water Agt Mash 1 hr.
6.96 ml Phosphoric acid Water Agt Sparge 1 hr.
White Labs - German Ale/ Kölsch Yeast WLP029
1 Each
Attenuation (avg):
Optimum Temp:
65 - 69 °F
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Roasted Barley:
Hot steep and cold steep with short boil.
Milled separately and finely ground.
1lb grain to 2qts water.
Mix with cold water and leave at room temperature for a full day.
Add to last 10 min of boil.

Chocolate Malt:
Add after mash-out, during vorlauf.

Black Patent:
Add after mash-out, during vorlauf.

Great on nitro.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A very dark, sweet, fruity, moderately strong ale with smooth roasty flavors without a burnt harshness.

Sweetness evident, moderate to high intensity. Roasted grain aromas moderate to high, and can have coffee or chocolate notes. Fruitiness medium to high. May have a molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have a subtle clean aroma of alcohol. Hop aroma low to none. Diacetyl low to none.

Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention.

Quite sweet with a smooth dark grain flavors, and restrained bitterness. Roasted grain and malt character can be moderate to high with a smooth coffee or chocolate flavor, although the roast character is moderated in the balance by the sweet finish. Moderate to high fruity esters. Can have a sweet, dark rum-like quality. Little to no hop flavor. Medium-low to no diacetyl.

Medium-full to full body, often with a smooth, creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.

Sweetness levels can vary significantly. Surprisingly refreshing in a hot climate.

Originally high-gravity stouts brewed for tropical markets, became popular and imitated by local brewers often using local sugars and ingredients.

Characteristic Ingredients:
Like a sweet stout, but with more gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Typically made with warm-fermented lager yeast.

Style Comparison:
Tastes like a scaled-up sweet stout with higher fruitiness. Like some Imperial Stouts without the high bitterness, strong/burnt roastiness, and late hops, and with lower alcohol. Much more sweet and less hoppy than American Stouts. Much sweeter and less bitter than the similar-gravity Export Stouts.

Vital Statistics:
OG: 1.056 – 1.075
FG: 1.010 – 1.018
IBUs: 30 – 50
SRM: 30 – 40
ABV: 5.5 – 8.0%

Commercial Examples:
ABC Extra Stout, Dragon Stout, Jamaica Stout, Lion Stout, Royal Extra Stout

high-strength, dark-color, top-fermented, British-isles, traditional-style, stout-family, malty, roasty, sweet

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-29 20:59 UTC
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