Sailing Away Tropical Stout
Sailing Away Tropical Stout
(5 gallons/19 L, all-grain)
SG = 1.072 FG = 1.020
IBU = 54 SRM = 35 ABV = 6.8%
Ingredients
10 lbs. (4.5 kg) English pale ale malt
8 oz. (0.23 kg) wheat malt
8 oz. (0.23 kg) Carapils® malt
8 oz. (0.23 kg) caramel malt (40 °L)
4 oz. (113 g) black patent malt
12 oz. (0.34 kg) British chocolate malt
1 lb. (0.45 kg) dried rice extract
4 oz. (113 g) lactose powder
7.2 AAU Willamette hops (60 min.) (1.5 oz./ 43 g at 4.8% alpha acids)
5 AAU Fuggle hops (60 min.) (1 oz./28 g at 5% alpha acids)
2.5 AAU Fuggle hops (30 min.) (0.5 oz/14 g at 5% alpha acids)
0.5 oz. (14 g) Willamette hops (dry hop)
3 Whirlfloc tablets (15 min.)
Wyeast 1968 (London ESB) or Wyeast 1084 (Irish Ale) or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Be sure to make an appropriate-sized yeast starter a day or two prior to brew day if using liquid yeast. If using dried yeast, you may opt to pitch two sachets of yeast.
Mash grains in 4 gallons (15 L) of water at 155 °F (68 °C) for 60 minutes. Mash out and sparge at 170 °F (77 °C) to collect 6 gallons (23 L) of wort in the kettle. Boil for 60 minutes, adding hops as indicated. Add rice extract, whirlfloc, and lactose directly to the boil with 15 minutes left.
After the boil is complete, cool to 70 °F (21 °C) to pitch yeast, then ferment at 68 °F (20 °C) for two weeks. Rack the beer into a secondary vessel with the dry hops. Allow 3–7 days contact then bottle or keg as usual.
Sailing Away Tropical Stout
(5 gallons/19 L, extract with grains)
SG = 1.072 FG = 1.020
IBU = 54 SRM = 35 ABV = 6.8%
Ingredients
6 lbs. (2.7 kg) extra light dried malt extract
8 oz. (0.23 kg) Carapils® malt
8 oz. (0.23 kg) caramel malt (40 °L)
4 oz. (113 g) black patent malt
12 oz. (0.34 kg) British chocolate malt
1 lb. (0.45 kg) dried rice extract
4 oz. (113 g) lactose powder
7.2 AAU Willamette hops (60 min.) (1.5 oz./ 43 g at 4.8% alpha acids)
5 AAU Fuggle hops (60 min.) (1 oz./28 g at 5% alpha acids)
2.5 AAU Fuggle hops (30 min.) (0.5 oz/14 g at 5% alpha acids)
0.5 oz. (14 g) Willamette hops (dry hop)
3 Whirlfloc tablets (15 min.)
Wyeast 1968 (London ESB) or Wyeast 1084 (Irish Ale) or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Be sure to make an appropriate-sized yeast starter a day or two prior to brew day if using liquid yeast. If using dried yeast, you may opt to pitch two sachets of yeast.
Place the crushed grains in a large mesh bag and submerge in 6 gallons
(23 L) of water. Heat the water and when the temperature hits 170 °F (77 °C), remove the grains allowing the liquid from the bag to drip back into the kettle. Remove from heat and stir in the dried malt extract. When all the extract has dissolved, bring wort up to a boil for 60 minutes, adding hops as indicated. Add rice extract, whirlfloc, and lactose directly to the boil with 15 minutes left.
After the boil is complete, cool to 70 °F (21 °C) to pitch yeast, then ferment at 68 °F (20 °C) for two weeks. Rack the beer into a secondary vessel with the dry hops. Allow 3–7 days contact then bottle or keg as usual.
