Cool off with a Steelpan Stout! Tropical stouts share a similar history to the IPA in that they were extra-strength versions of local beers intended for export markets. Over time they've evolved into their own style that incorporates locally grown ingredients like date syrup, or muscovado sugar.
For our version we use dark belgian candi sugar to bump up the ABV while still maintaining a lighter body. The dark sugar brings a tiny bit of molasses flavor that complements the roasted malts. Note that we're recommending a lager yeast for this recipe (and warm-fermented lager at that!) as we're looking for a dry finish, paired with a fruitier ester profile.
Additional Info
Recipe | Steelpan Stout Recipe & Instructions |
Suggested Yeast | NovaLager Dry Lager Yeast- Lallemand |
Color (SRM) |
38 |
Bitterness (IBU) | 33 |
Original Gravity (OG) |
1.056 |
Final Gravity (FG) |
1.010 |
Estimated ABV | 6.3% |
Style | Tropical Stout |