Categories:

One of the things I love about brewing my own beer is that once I got the basic techniques down I was able to brew styles that appeal to me but aren’t readily available at the liquor store (or even a really good beer store). There are dozens of IPA’s out there that are as good or better than any IPA I can brew, so it doesn’t feel like a good investment of time and effort to brew one of those. Harder to find are the British best bitters, the Belgian patersbiers, the Finnish sahtis. Its how I ended up competing with a style called roggenbier, a German rye ale. I couldn’t find a single commercial example of roggenbier in America, but when I brewed my first batch of it I fell in love with the style. I entered it in competition to see if I was getting it right, and the rest is history trivia.

So why did I decide to brew a Tropical Stout? Cuz it sounded delicious, and there aren’t a lot of commercial examples. Turns out my amazing local beer store carries one: Dragon Stout from the same Jamaican brewery that makes Red Stripe. I got a six-pack of it to calibrate what the style should be and to see if I like enough to make five gallons of it. Its amazingly delicious. So if you’re curious about whether Tropical Stout is “your jimmy-jam” (as Mrs. Piehole would say) go to your beer store and ask for Dragon Stout from Desnoes and Geddes Limited (D&G), Kingston, Jamaica.

Dragon Stout. And a brownie.
Dragon Stout. And a brownie. Just cuz.

The Beer Judge Certification Program Style Guidelines that defines competition beer criteria describes “Style 16B: Tropical Stout” as “a very dark, sweet, fruity, moderately strong ale with smooth roasty flavors without a burnt harshness”. In practice that means smooth roastiness from dehusked dark malts. A little coffee and chocolate flavor from those same dehusked malts (no actual chocolate or coffee added to this one). A dark sweetness reminiscent of dark rum from a grain bill of 10-12% caramel malts. And a fruit forward hoppiness that you’d expect more in an American IPA than you would in a stout. To achieve this hop profile I opted for Amarillo for bittering hop, and a combo of Mosaic and Motueka hops for late addition aroma hops.

Not a lot of narrative to share on this recipe. Its COVID lockdown, it feels like “Groudhog Day”, and I got an itch to create an original beer. Wanted to brew a style I’ve never brewed before, and it being winter and all I like a good stout in the colder months. So for no other rational reason than that I chose Tropical Stout.

Here’s the recipe. If you brew it let me know how what you think of it. If you have your own Tropical Stout recipe I’d love to hear from you about how you developed it.

“No Woman, No Cry” Tropical Stout

5 gal OG: 1.071 FG: 1.016 ABV: 7.5% SRM: 41 IBU: 44

Ingredients

  • 11 lbs Maris Otter Pale Malt (80%)
  • 12 oz Caramel Malt 60L (5.5%)
  • 12 oz Caramel Malt 80L (5.5%)
  • 8 oz Carafa III Malt (3.6%)
  • 8 oz Midnight Wheat Malt (3.6%)
  • 4 oz Special B Malt (1.8%)
  • 1 oz Amarillo Gold Hops (60 min)
  • .5 oz Motueka Hops (10 min)
  • .5 oz Mosaic Hops (10 min)
  • .5 oz Motueka Hops (5 min)
  • .5 oz Mosaic Hops (5 min)
  • 1 tsp Wyeast Yeast Nutrient (15 min)
  • 1 pkg Danstar Nottingham Yeast

Method

Mash at 150° for 75 minutes. Sparge to collect 6.8 gallons. 90 minute boil. Hop additions to schedule above. Chill to 65°, oxygenate, and pitch yeast. Ferment at 65° for three days then raise temp 1° per day to finish clean at 70°. Keg or bottle to a carbonation level of 2.3 vols.

Like this article? Share it to:

Tags:

No responses yet

Leave a Reply

Like this? Follow us:
RSS96
Follow by Email1
Facebook213
Twitter37
Follow Me