W00t Stout Attempt - Looking for advice

[kcmobrewer]

Title says it all. Attempting a w00t stout since I was only to get 1 bottle of the stuff before I realized how much I, and my wife for that matter, liked it. Went with a basic imperial chocolate stout I did before, but added the wheat, rye and pecans as they openly stated was included in the recipe for the other participants in the brew. Took out the lactose, not really sure if it's needed.

From what I remember the moouthfeel was really thick. Seemed to coat your mouth and super smooth, like I was drinking silk. Wondering if the wheat and rye are enough or in the right proportions. Also, I believe part of it was bourbon barrel aged and blended which resulted in a higher ABV that I will probably be achieving due to mash tun limitations. Seemed slightly on the sweeter side, but not as sweet as an actual sweet stout.

Any advice would be greatly appreciated. I haven't made too many recipes of my own, and definitely not one this complicated. Thanks!


Type: All Grain
Batch Size: 6.50 gal
Boil Size: 7.76 gal
Boil Time: 60 min
End of Boil Vol: 6.76 gal
Final Bottling Vol: 5.50 gal
Fermentation: My Ale Profile
Date: TBD
Brewer: Squeak
Equipment: My AG w/ Cooler Setup
Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %

Ingredients
17 lbs Pale Malt (2 Row) US
1 lbs 8.0 oz Chocolate Malt (350.0 SRM)
1 lbs Wheat, Flaked (1.6 SRM)
12.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
12.0 oz Rye, Flaked (Briess) (4.6 SRM)
8.0 oz Black (Patent) Malt (500.0 SRM)
8.0 oz Roasted Barley (300.0 SRM)
1.50 lb Pecans (Mash 60.0 mins)
1.00 oz Chinook [13.00 %] - Boil 60.0 min
0.50 oz Select Spalt [4.75 %] - Boil 60.0 min
0.50 oz Select Spalt [4.75 %] - Boil 15.0 min
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml]

Gravity, Alcohol Content and Color
Est Original Gravity: 1.083 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.3 %
Bitterness: 40.5 IBUs
Est Color: 48.9 SRM

Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 22 lbs
Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 23.10 qt of water at 168.2 F 154.0 F 60 min

Notes
Gonna follow another post of toasting the pecans to remove the oil.

Either steep with coffee beans in primary after fermentation or add real strong coffee in secondary, blend to taste. Probabky gonna go for the latter. Gonna add oak chips after primary fermentation is complete and let em soak until desired flavor is achieved. When transferring to keg for aging blend bourbon to taste for bourbon barrel effect if it is lacking after the bourbon soaked chips.

 

[619Brewer]

You should try emailing Stone for advice on the recipe. They are usually pretty helpful if they have released the recipe to the public.

 

[kcmobrewer]

Good idea thanks. I didn't realize that was a possibility. Just emailed the only email address I could find for them that wasn't linked to some student program.

 

[619Brewer]

Good idea thanks. I didn't realize that was a possibility. Just emailed the only email address I could find for them that wasn't linked to some student program.

If you go on their website and email one of the "indoctrination specialists" they will get back to you. If they can give you any insight as to what the recipe contains, they will. Or they will tell you no, it's not public. Last time I did t his for their odd year Espresso RIS and they said no, but also provided a link to a clone recipe that was on the internet. Quite helpful all the way around.

 

[dovanrogars]

Assuming that this is the same w00tstout you were talking about: here is a link to the recipe from the Nothern Brewer all grain kit.

I just finished making the extract kit yesterday. I was supposed to get 1.108 OG, but only got 1.092. How did you figure out what your estimated FG would be?

Hope this helps.


Dovan

 

[scott1147]

+1 for the Northern Brewer recipe. It comes directly from the Wil Wheaton library as they worked directly with him.

One thing the OP was missing from the recipe was Cacao Liqueur. Much like baker's chocolate. I believe it is 5 oz. for a five gallon batch, but can't remember off hand.

 

[thyirishmen]

MASH INGREDIENTS
•
12.5 lbs Golden Promise
•
2.625 lb White Wheat Malt
•
2.0 lbs Rahr 2-row
•
1.5 lbs Flaked Rye
•
0.75 lb English black Malt
•
0.5 lb Crystal Rye
•
0.5 lb Baird’s Light Carastan
•
3 oz Toasted Pecans
•
0.75 lb English Roasted Barley
MASH SCHEDULE: SINGLE INFUSION
Protein Rest: 122ºF for 30 minutes
Sacch’ Rest: 148ºF for 120 minutes
Mashout: Raise to 165ºF before lautering
BOIL ADDITIONS & TIMES
2 oz Target (90 min)
1 lbs Simplicity Candi Syrup (90 min)
3 oz Cacao Liquor (added at flameout)
5 oz Toasted Pecans (added at flameout)
YEAST OPTIONS
DRY YEAST (DEFAULT):
Safale US-05 Ale Yeast. Optimum temp: 59–75° F
LIQUID YEAST OPTIONS:
Wyeast 1056 American Ale. Optimum temp: 60–72°F
White Labs WLP001 California Ale. Optimum temp: 68–73°F
SECONDARY FERMENTATION ADDITIONS
3 oz American Medium+ Toast Oak Cubes
Bourbon (not included in kit)
Soak oak cubes overnight in approx 6-8 oz of fine bourbon, then add to secondary fermenter. Allow the beer to condition in the secondary fermenter

O.G: 1.108 READY: 3–4 MONTHS
Suggested fermentation schedule:
2–4 weeks primary
2 months secondary
4 weeks bottle conditioning
BREWER’S NOTES:
•
Crush the pecans and add 3 oz to the mash, and the remaining 5 0z to boil at flameout

View attachment AG-w00tstout.pdf