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Tropical Stout - Dai Kide

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: 1.055 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dai Kide
Calories: 204 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)

Created: Sunday August 15th 2021

Original Gravity:

1.066

Final Gravity:

1.017

ABV (standard):

6.4%

IBU (tinseth):

42.8

SRM (daniels):

40.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	US - Pale 2-Row3 kg Pale 2-Row	37	1.8	71.4%
0.40 kg	Rolled Oats0.4 kg Rolled Oats	33	2.2	9.5%
0.20 kg	German - Chocolate Wheat0.2 kg Chocolate Wheat - (late boil kettle addition)	31	413	4.8%
0.20 kg	Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	4.8%
0.20 kg	United Kingdom - Pale Chocolate0.2 kg Pale Chocolate - (late boil kettle addition)	33	207	4.8%
0.20 kg	United Kingdom - Roasted Barley0.2 kg Roasted Barley - (late boil kettle addition)	29	550	4.8%
4.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Yakima Valley Hops - BRU-15 g BRU-1 Hops	Pellet	14.4	Boil	5 min	2.9	4.5%
5 g	Yakima Valley Hops - Sabro5 g Sabro Hops	Pellet	15.1	Boil	5 min	3.04	4.5%
50 g	Yakima Valley Hops - BRU-150 g BRU-1 Hops	Pellet	14.4	Whirlpool at 80 °C	15 min	18	45.5%
50 g	Yakima Valley Hops - Sabro50 g Sabro Hops	Pellet	15.1	Whirlpool at 80 °C	15 min	18.88	45.5%
110 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
55 g	Yakima Valley Hops - BRU-1 (Pellet) 55 g BRU-1 (Pellet) Hops	20.9	50%
55 g	Yakima Valley Hops - Sabro (Pellet) 55 g Sabro (Pellet) Hops	21.92	50%
110 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L	Single infusion Mash	Infusion	67 °C	67 °C	40 min

Other Ingredients

Amount	Name	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:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 68 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 76.2 g Temp: 20 °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 with 20 mins to go reduce astringency from roasted elements.

Last Updated and Sharing

393

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Public: Yup, Shared
Last Updated: 2021-10-01 11:18 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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