Fuzzy Wuzzy - Beer Recipe - Brewer's Friend

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Fuzzy Wuzzy

324 calories 27.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.64 gallons
Post Boil Size: 15.13 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 80% (brew house)
Source: John B Marsh
Calories: 324 calories (Per 12oz)
Carbs: 27.7 g (Per 12oz)
Created: Sunday January 12th 2025
1.098
1.017
10.6%
33.5
46.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Simpsons - Pale 2-Row18 lb Pale 2-Row 38 1.8 37.5%
12 lb American - White Wheat12 lb White Wheat 40 2.8 25%
7 lb American - Pilsner7 lb Pilsner 37 1.8 14.6%
3 lb Briess - Chocolate3 lb Chocolate 25 350 6.3%
3 lb United Kingdom - Crystal 45L3 lb Crystal 45L 34 45 6.3%
2 lb American - Black Malt2 lb Black Malt 28 500 4.2%
3 lb Cane Sugar3 lb Cane Sugar 46 0 6.3%
48 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Sabro1 oz Sabro Hops Pellet 14 Boil 90 min 14.02 14.3%
2 oz Amarillo2 oz Amarillo Hops Pellet 10.4 Boil 45 min 17.88 28.6%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 1 min 0.89 28.6%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Boil 1 min 0.69 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 15 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 464 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 464 B cells required
- Marsh Farmhouse Slurry
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 464 B cells required
Fermentis - SafBrew BR-8
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Medium
Optimum Temp:
77 - 84 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 464 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 gal Infusion 160 °F 152 °F 90 min
Starting Mash Thickness: 2.25 qt/lb
Starting Grain Temp: 160 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.51 gal (70.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.51 gal (22.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 28.91 gal (115.65 qt). Suggest reducing strike water volume to 8.4 gal (33.6 qt) and adding 16.91 gal (67.65 qt) sparge/top-off. 25.31 101.3  
WARNING: Based on your provided mash thickness (2.25 qt/lb), your strike volume will exceeds the total water needed for the recipe (23.29 g). Reduce mash thickness to 2.06 qt/lb or increase pre-boil volume to 19.66 g.    
Strike water volume at mash thickness of 2.25 qt/lb 25.31 101.3  
Mash volume with grains 28.91 115.7  
Grain absorption losses -5.63 -22.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 17.51 g | 70.1 qt) 17.64 70.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume (equipment estimates 15 g | 60 qt) 15.13 60.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.13 g | 60.5 qt) 15 60  
Total: 23.29 93.2
Equipment Profile Used: System Default
 
Notes

...was a bear. Fuzzy Wuzzy had no hair....He wasn't very fuzzy...was he!!!

Just a big gnarly backwoods porter with some zany hops for a cold winter's night in case you're not that fuzzy either!!!

Oh, by the way, I loaded the yeast in this recipe to make sure it could handle the brix.

And, I might add oak staves during the ferment....not sure yet....

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  • Last Updated: 2025-01-13 05:18 UTC