NoIguanaForZ
Well-Known Member
So, I'm looking ahead to brewing a Tropical Stout (2015 BJCP Style 16C, per the quoted style description below), sometimes in the next few months. In the mean time, my next brew is going to be a Baltic Porter recipe kit, which comes with three "default" yeast options, all lager strains. I'm not equipped to maintain lager temps, and was planning to pitch two packets of US-05 I have lying around for that beer instead. Tropical Stout A) is traditionally/typically brewed with a warm-fermented lager yeast and B) is *supposed* to have a fruity ester character. So, instead of asking for the Baltic Porter kit without yeast, which potentially complicates things, I was thinking I'd use the lager yeast from it to brew my tropical stout.
The web-order-form selection options are as follows:
-Fermentis SafLager 34/70
-WLP920 Old Bavarian Lager
-Wyeast 2124 Bohemian Lager
Any input on which of these, if any, is most likely to give me a good blend of esters if fermented warm, without any gross off flavors? Googling indicates that 2124 and 34/70 were found to maintain low-ester lager character by some homebrewers at least into the mid 60s (I'm thinking fermenting around 72 or so).
The web-order-form selection options are as follows:
-Fermentis SafLager 34/70
-WLP920 Old Bavarian Lager
-Wyeast 2124 Bohemian Lager
Any input on which of these, if any, is most likely to give me a good blend of esters if fermented warm, without any gross off flavors? Googling indicates that 2124 and 34/70 were found to maintain low-ester lager character by some homebrewers at least into the mid 60s (I'm thinking fermenting around 72 or so).
16C. Tropical Stout
Overall Impression: A very dark, sweet, fruity, moderately strong ale with smooth roasty flavors without a burnt harshness.
Aroma: Sweetness evident, moderate to high intensity. Roasted grain aromas moderate to high, and can have coffee or chocolate notes. Fruitiness medium to high. May have a molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have a subtle clean aroma of alcohol Hop aroma low to none. Diacetyl low to none.
Appearance: Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention.
Flavor: Quite sweet with a smooth dark grain flavors, and restrained bitterness. Roasted grain and malt character can be moderate to high with a smooth coffee or chocolate flavor, although the roast character is moderated in the balance by the sweet finish. Moderate to high fruity esters. Can have a sweet, dark rum-like quality. Little to no hop flavor. Medium-low to no diacetyl.
Mouthfeel: Medium-full to full body, often with a smooth, creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.
Comments: Sweetness levels can vary significantly. Surprisingly refreshing in a hot climate.
History: Originally high-gravity stouts brewed for tropical markets, became popular and imitated by local brewers often using local sugars and ingredients.
Characteristic Ingredients: Similar to a sweet stout, but with more gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Typically made with warm-fermented lager yeast.
Style Comparison: Tastes like a scaled-up sweet stout with higher fruitiness. Similar to some Imperial Stouts without the high bitterness, strong/burnt roastiness, and late hops, and with lower alcohol. Much more sweet and less hoppy than American Stouts. Much sweeter and less bitter than the similar-gravity Export Stouts.
Vital Statistics:
OG: 1.0561.075
IBUs:3050
FG: 1.0101.018
SRM:3040
ABV:5.58.0%