Hey everybody first time posting! I’m still fairly new to All Grain and making my own recipes but quickly learning! Today while brainstorming I thought of making a Tropical Stout. I’ve read a few different recipes with various yeasts and malts. Was wondering if anyone has made one and what did they use? I was thinking of using Wyeast 3068 to bring out a bit of a banana flavor. Any suggestions would be appreciated! Thanks! [emoji3]
Lager yeast fermented warmish (cali common would be a decent choice) and lots of dark brown sugars and lactose.
BJCP guidelines say that local sugars (presumably dark sugars or molasses) and lager yeast fermented warm are typical.
Get some real pineapple in there for some ‘grilled’ pineapple action 8)
Yeah, don’t use a weissbier yeast. The clove is totally out of place there, and banana is not the right ester, either. I’d go with a British ale yeast, or (though I never heard of doing it that way), the lager yeast warm sounds pretty good, too.
Or, split the batch and try 2 yeasts to see what makes the better batch!
Good Luck!
I’ve never brewed one, but my current ‘to-brew’ recipe formulation is as follows:
75% Golden promise
10% turbinado sugar
5% roasted barley (550 SRM)
5% extra dark crystal (160 SRM)
3% Carafa special III
2% Chocolate (430 SRM)
Mash @ 153F
34 IBUs of EKG hops @ 60 min
Ferment with Cry Havoc (WLP862), which I believe is a lager strain, at 62F
Should give me something OG 1.073, FG 1.017, 7.5% abv
With those specs I’m expecting something on the sweet side but hopefully not cloying, with just enough roast so you know it’s a stout and hopefully a rum-raisiny impression from the crystal malt + turbinado sugar.
Just a shot in the dark though, basically I slightly tweaked Gordon’s recipe in BYO.
I won a club competition using S-23 and fermented it in the high 50’s early with a finish in the high 60’s.
Cool! I love hearing that dry yeast wins.