Skip to main content

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?

Comments

Post a Comment

Popular posts from this blog

Out of the Bottle: Insert clever use of the word Wit here

My latest Wit was a hit at my friend's birthday party. He especially liked the beer's citrus components. Others found it to be light and refreshing. I heard no Blue Moon comparisons, which actually made me quite happy. Compared to My Wit's End , this beer is much closer to style. Unmalted Wheat is part of the reason, as there's much less grainy sweetness at work. Instead, the beer is crisp and dry. The bitter orange peel really does its thing. The peel's sharp flavor melds nicely with the sweet orange peel I also used. Coriander pushes the beer's spicy character along. If I were to change anything, it would be to dial it back a notch or two. Some light sourdough aromas round out the flavor and aroma. Despite the relatively low ABV of right around 5.0%, the beer sports a fairly hefty body. Overall, I'm quite happy with this Wit. Next time, I'll hold back on the coriander. Maybe I will even take a shot at a Turbid Mash, which sounds like a great sub...
Post a Comment
Read more

In the Fermentor: Wood Aged Quadrupel-Imperial-Doppel-Barley-Weizen-Wee-Sour

Who says you can't have everything? Well, I'm doing just that by creating a beer that combines the best aspects of eight big beer styles: Quadrupel, Imperial Stout, Doppelbock, Barleywine, Weizenbock and Wee Heavy. But wait, there's more! The beer will be aged for year with everyone's favorite bacterias to make a Sour. On top of that, Sherry infused oak cubes will provide that little extra something. A massive grain-bill, plus a healthy dollop of Candi Sugar should push the alcohol content up over 11%. Compensating for the strength is a biting combination of Noble, English and American hops. A Decoction Mash gives the beer an extra bit of German character. Heavily caramelizing the First Runnings provides more depth of flavor than a standard boil. For that extra push over the cliff, 11 malts are working to make the beer one louder. I'm giving this one at least a year of fermentation before I even touch it. Here's the five gallon recipe: Grains: 4 ...
Post a Comment
Read more

Birthday Brewing: Dark Session Saison

I've been asked to brew all of the beer for my friend's Birthday. It's in mid-August, so I have to get everything going right now . There will be five beers in all: Dunkelweiss, Wit, Saison, Dark Saison and Kölsch. Rather than post all of the recipes at once, I'm going to spread them out into separate posts. My Session Saison and SMaSH Kölsch were already underway before I was asked to brew the other beers. The Dark Saison below is an extension of the Session Saison. I've expanded the original recipe to make a darker beer. CaraMunich Malt adds a little caramel sweetness, while Carafa II brings a light dark chocolate edge to the brew. The rest of the beer is as it was before, with the same hops and yeast. Adding extra grains does push the alcohol content up a bit, but the beer still shouldn't break the 5% ABV mark. I'm anxious to try my two Saisons out side by side and taste the difference that two extra grains can make. For five gallons: Grai...
Post a Comment
Read more