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Big Fudge

Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.33 gallons
Post Boil Size: 5.08 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BAF
Calories: 336 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)

Created: Saturday October 16th 2021

Original Gravity:

1.101

Final Gravity:

1.021

ABV (standard):

10.6%

IBU (tinseth):

41.8

SRM (morey):

50.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13.30 lb	US - Pale 2-Row13.3 lb Pale 2-Row	37	1.8	57.3%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	6.5%
0.70 lb	American - Roasted Barley0.7 lb Roasted Barley	33	300	3%
0.70 lb	American - Chocolate0.7 lb Chocolate	29	350	3%
0.50 lb	United Kingdom - Black Patent0.5 lb Black Patent	27	525	2.2%
0.50 lb	American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L	33	120	2.2%
5 lb	Maple Syrup5 lb Maple Syrup - (late fermenter addition)	30	35	21.6%
1 lb	Briess - DME Pale Ale1 lb DME Pale Ale	45	6	4.3%
23.20 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Nugget20 g Nugget Hops	Pellet	14	Boil	60 min	31.32	32.3%
17 g	Willamette17 g Willamette Hops	Pellet	4.5	Boil	25 min	5.95	27.4%
25 g	Willamette25 g Willamette Hops	Pellet	4.5	Boil	10 min	4.56	40.3%
62 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Nugget (Pellet) 20 g Nugget (Pellet) Hops	31.32	32.3%
42 g	Willamette (Pellet) 42 g Willamette (Pellet) Hops	10.51	67.7%
62 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.75 gal		Infusion	--	154 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
2 oz	Coffee	Flavor	Boil	0 min.
2 oz	Coffee	Flavor	Secondary	0 min.
1 oz	Cacao Nibs	Flavor	Boil	15 min.
3 oz	Cacao Nibs	Flavor	Secondary	0 min.

Yeast

Wyeast - Scottish Ale 1728

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	High
Optimum Temp:	55 - 75 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.25 (M cells / ml / ° P) 568 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.96 psi Temp: 45 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Dobby's RO April 2020

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Trying Wyeast 1728 (Scottish Ale) -- it should hold up to the alcohol content and ferment relatively clean. Will start it out on the lower side and then ramp up the temperature. 2-3 weeks in primary.

Will rack to glass carboy with maple syrup, bourbon soaked French Oak cubes, bourbon soaked cacao nibs, and cold-brewed coffee (see below). Planning to hold here for ~8 weeks, then transfer to keg and carbonate/condition for 9-10 months.

Coffee: using Mackinac Fudge coffee. Add 2 oz ground beans at flameout and steep briefly. Add 2 oz cold-brewed for secondary.

Maple syrup is added at secondary.

Last Updated and Sharing

526

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Brews

Public: Yup, Shared
Last Updated: 2021-10-17 14:34 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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