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Not yet in the Fermentor: The Stouckit


I don’t often brew on a dare, so I want input from the outside world before this one actually reaches my brew pot.

This recipe stems from a humorous back-and-forth on Twitter between fellow beer blogger Eye Beer Holder and me about what beer to drink one night. At the time, I had three of my homebrews in the fridge: Irish Stout, Prohibition Bock and Wit. He suggested I drink all three, which led to a discussion of what would happen if I poured all three into the same glass. Thus the Stouckit was born.

Ryan figures we could make a fortune by brewing this radical new style. I simply have a morbid curiosity about what this concoction will come out tasting like.

The recipe takes the classic elements of three very different styles and mashes them together. We have Maris Otter, Roasted Barley and Chocolate Malt from my Irish Stout. The Wit brings Coriander, Orange Peel, Pils Malt, Flaked Wheat and Belgian Yeast to the party. The Bock contributes Munich and CaraMunich Malts, Noble Finishing Hops, plus the all-important Decoction Mash.

My best guess is that I might get something akin to a sweet Belgian themed Stout when this thing is done. Or it might taste like some cracked-out Starbucks creation that the weird guy in front of you just ordered. Who knows?

To brew, or not to brew? That is the question. 

The five-gallon monster is below:

Grains:
3 lbs Crisp Maris Otter
3 lbs Castle Pilsen
2 lbs Gambrinus Munich Light
2 lbs Briess Flaked Wheat
8 oz Weyermann CaraMunich III
4 oz Crisp Chocolate Malt
4 oz Crisp Roasted Barley

Hops:
0.5 oz Galena (13.4% a.a.): 60 min
1 oz Hallertauer (3.9% a.a.): 10 min

Extras:
1 oz Crushed Coriander Seed: 10 min
1 oz Dried Sweet Orange Peel: 10 min

Total Boil Time:
90 min

Yeast:
Safbrew T-58

Mash Schedule:
Protein Rest: 122F for 20 min
Decoction: Heat and rest ~1/2 of mash at 155F for 20 min followed by a 15 min boil
Saccharification Rest: 152F for 60 min
Mashout: 168F for 15 minutes

Estimated Original Gravity:
1.059
Estimated Final Gravity:
1.015

IBU: 31
SRM Color: 25

Fermentation Schedule:
2 Weeks Primary
4 Weeks Secondary
2 Weeks Bottle Conditioning

Cost: $16 per case
Commercial Equivalent: I have no idea
Savings: Does it really matter?

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