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Home Brew Forums > Home Brew Market > Sampling and Critiquing and Beer Swapping > Lion Stout
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Old 06-17-2010, 08:56 PM   #1
z987k
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Default Lion Stout

So I had never really had a tropical style foreign extra stout so I picked up a 6 pack of Lion Stout (Sri Lanka) yesterday. It's quite good. Low on the roast and a touch fruity, just like the style guidelines say.

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Old 06-18-2010, 12:22 AM   #2
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anyone have a clone recipie? I have had this too and it was really good. Don't let the Can deceive you.

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Old 06-18-2010, 06:18 AM   #3
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Hm, I've only seen bottles.
I'm thinking take a normal stout, dial down the roast and hops, up the caramel a bit, and a slightly fruity yeast. Nothing clean, but no phenolics at all. Maybe a semi-clean yeast fermented just a touch warm.

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Old 06-18-2010, 06:41 AM   #4
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Man, this is the single worst part of the BJCP classifications, since Foreign Export and Tropical are both lumped into "Foreign Export Stout". Tropical Stouts are basically sweet stouts with a little more gravity. Probably not necessary to add unfermentables like lactose since you will be bumping the gravity up a bit from a typical sweet stout.

Here is what Jamil suggests in Brewing Classic Styles:

7 gallons
OG:1.071
FG:1.017
boil 60 min

14 lbs British Pale malt (or 10 lbs pale LME if extract)
3/4 lb roasted barley
10oz crystal 40
10oz crystal 80
1/2 lb chocolate malt

2.5 oz EKG 5%AA @60 min

WLP 013 or Wyeast 1028 (using an English yeast is important because of the slightly lower attenuation. For an export version, sub an American ale yeast like 1056. )

Ferment around 67F, raising to 70 at the end of fermentation for a diacetyl rest.

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