One part ?ber boozy, three parts ?ber geek, this one-of-a-kind imperial stout from masterminds Wil Wheaton, Greg Koch (Stone Brewing) and Drew Curtis (founder, Fark.com) has been likened to drinking the booze-soaked contents of an old-fashioned candy store. Deep and complex, w00tstout pours pitch black with a clingy cappuccino head erupting in an oaky, nutty bouquet of caramel and vanilla, roasty dark malt and a hint of bourbon.
The curious creation of liquor-laced goodness packs in a whopping 13% ABV, igniting a boozy dance of rich flavors; chocolate, roasted malts, vanilla, dark fruits, subdued molasses, oak and warming alcohol are followed by a tinge of rye bitterness at the finish. Velvety carbonation softens the creamy, lingering body to balance a brew as complex as it is high gravity. w00tstout is a diverse concoction nothing short of serendipitous, laced with tribute to the triumphant trio of techies. Its malt bill lends a wheaten nod to Wil’s surname in a beer style that rarely sees such an addition, while a base backed by rye and a king-sized dose of pecans salute the Kentucky roots of Drew Curtis. The underlying thread of oaken bourbon draws this flavorful collaboration together for what may be the highest ABV beer ever brewed by Stone; a single pint serves proof that, in their own way, these geeks now how to party.
Fermentables
6% - Flaked Rye - US
1
36
2
Steep
4% - Black Malt - UK
0.625
28
500
Steep
4% - Roasted Barley - UK
0.625
29
550
Steep
2% - Carastan 15 - UK
0.325
35
15
Steep
2% - Crystal Rye - UK
0.325
33
90
Steep
6% - Dry Malt Extract - Amber
1
42
10
Extract
18% - Liquid Malt Extract - Wheat - US
3.15
35
3
Extract
18% - Liquid Malt Extract - Amber - US
3.15
35
10
Extract
6% - Belgian Clear Candi Syrup - BE
1
32
1
Extract
35% - Liquid Malt Extract - Amber - US
6
35
10
Extract
Hops
Target
3
Pellet
Boil
90 min(s)
9.8
69.5
Yeast
Fermentis Safale US-05
81%
Other Stuff
Toasted Pecans (crushed), steeped with specialty grain, and also during cooling
8
oz
Boil
Cacao "liquor" (at the end of boil)
3
oz
Boil
Toasted oak cubes (American medium) soaked in bourbon
2
oz
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Starter (W:5L, DME:1Lbs)X2 yeast nutrients
2.Add the 6 Lbs of LME 15 min before the end
3.Primary 4 weeks, secondary 2 months (with oak cubes)
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https://brewgr.com/Media/img/r/4c/4c47e041-e788-4e29-a66d-abbabbce56d8_d.jpg
https://brewgr.com/Media/img/r/4c/4c47e041-e788-4e29-a66d-abbabbce56d8_t.jpg
