I judged stouts at the MCAB this year, and had my first good version of a tropical version of the Foreign Export stout. BCS lists London Ale as its yeast choice for this style, but the one I judged had a much nicer fruity ester profile than I remember the London strain having.
Any imput on yeast choice for this “sub” sub-style?
So now I know who to blame for not medaling this year.
Here is a recipe for a FES I used in the 2008 GABF Pro AM , I used 1968 which is "more fruity " than the London Ale yeast which I feel finishes too dry for the style :
The Fall of 1964
Brew Type: All Grain Date: 5/22/2008
Style: Foreign Extra Stout Brewer: Christopher Bowen
Batch Size: 10.00 gal Assistant Brewer:
Boil Volume: 12.27 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: THE SAVANT SYSYTEM 1400
Actual Efficiency: 66.14 %
2008 GABF Pro Am entry
19 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 76.61 %
1 lbs 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.05 %
1 lbs 4.0 oz Chocolate Malt (450.0 SRM) Grain 5.04 %
1 lbs 4.0 oz Victory Malt (25.0 SRM) Grain 5.04 %
1 lbs Black Barley (Stout) (500.0 SRM) Grain 4.03 %
12.8 oz Brown Malt (65.0 SRM) Grain 3.23 %
2.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 19.7 IBU
0.75 oz Goldings, East Kent [5.00 %] (45 min) Hops 5.4 IBU
1.00 oz Williamette [5.50 %] (10 min) Hops 3.1 IBU
1.00 oz Williamette [5.50 %] (3 min) Hops 1.1 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
20.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 125 ml] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.068 SG (1.056-1.075 S Measured Original Gravity: 1.060 SG
Estimated Final Gravity: 1.020 SG (1.010-1.018 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 42.6 SRM (30.0-40.0 SRM) Color
Bitterness: 29.4 IBU (30.0-70.0 IBU) Alpha Acid Units: 16.3 AAU
Estimated Alcohol by Volume: 6.26 % (5.50-8.00 %) Actual Alcohol by Volume: 6.52 %
Actual Calories: 266 cal/pint
Mash Profile Name: Single Infusion, Full Body, Batch Sparge Mash Tun Weight: 0.00 lb
Mash Grain Weight: 24.80 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 7.56 gal Adjust Temp for Equipment: FALSE
Name Description Step Temp Step Time
Mash In Add 7.69 gal of water at 170.6 F 158.0 F 90 min
Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.0-2.6 vols)
Estimated Priming Weight: 7.6 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F
Notes
Most excellent FES… 2nd in AHA Regional , 1st Place MM , Entry to 2008 GABF - Brewed 18 BBLs 10/2008 ABW
My recent BOS FES at the 2010KCBM RHC used Pacman! :o
I only judged 1/2 of them, there was 2 sets of judges :o
Best tropical are definitely Dragon stout, Lion stout and Jamaica stout. The others are very very hard to get. I know for a fact that the Dragon and Lion have VERY little actual dark roast grains. Mostly colorant and caramel malt. Additionally they use lager yeast in most cases. Jamaican stout is pretty much a cross between Dragon and actual Guinness FES. The dragon is 1% higher in ABV and also about 15pts higher in FG than the Guinness. The difference is very striking not in just numbers but flavor also. However, sitting on a beach in Jamaica, they go down just as fast. 
I’ve always loved Dragon & Lion Stouts, but I got to try Stallion Stout from Barbados once and admit it was probably the most “tropical” version I’ve ever had. Of course anything other than more dark rum & fruity drinks was welcomed by then. 