Herbal Joe’s Tropical Stout

Mash at 154°F (68°C) for 60 minutes. Recirculate for 10 minutes before collecting first runnings. Sparge until desired kettle volume is reached. Boil for a total of 120 minutes, adding first hop addition with 60 minutes remaining in the boil.

Chill to 66°F (19°C) before pitching yeast. Pitch equal amounts 1056 and 1968, ensuring the total pitch rate is appropriate for the high gravity. Oxygenate with pure O2 for 3.5 minutes O2 at 1.5 liters/minute.

Ferment at 66°F (19°C) and raise to 72°F (22°C) by end of fermentation, allowing beer to finish completely. Crash cool and keg when fermentation is complete. Carbonate to 2.4 vol. (4.8 g/L) CO2. Spicy chiles play well with this beer’s sweet finish and can be added after fermentation if desired.

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