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Fluffer Nutter Stout

Method: BIAB
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.71 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.130 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Patrick
Calories: 440 calories (Per 12oz)
Carbs: 47.7 g (Per 12oz)

Created: Saturday December 15th 2018

Original Gravity:

1.130

Final Gravity:

1.037

ABV (standard):

12.2%

IBU (tinseth):

64.3

SRM (daniels):

39.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Simpsons - Maris Otter pale7 lb Maris Otter pale	38	2.4	59.6%
1 lb	Crisp Malting - Pale Chocolate1 lb Pale Chocolate	32.7	220	8.5%
1 lb	American - Caramel / Crystal 150L1 lb Caramel / Crystal 150L	33	150	8.5%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	8.5%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	8.5%
0.25 lb	American - Light Roasted Millet Malt - Gluten Free	25	7	2.1%
0.50 lb	Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	4.3%
11.75 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Magnum0.6 oz Magnum Hops		Pellet	15	Boil	90 min	64.25	100%
0.60 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.60 oz	Magnum (Pellet)		64.25	100%
0.60 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			154 °F	154 °F	90 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 lb	PB Powder		Flavor	Whirlpool	20 min.
12 oz	Marshmallow Fluff		Flavor	Primary	7 days

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 19.73 psi Temp: 54 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
153	20	41	179	96	0
Salts added to get proper levels: - Gypsum = - Calcium Chloride = 7g - Epsom = 3g - Baking Soda = 2g - Slaked Lime = 1g - Lactic Acid (88%) = 4ml Cl/SO4 ratio = 1.8 pH 5.4
Mash Chemistry and Brewing Water Calculator

Notes

TOTAL WATER NEEDED = 5.15 Gallons
STRIKE WATER TEMP = 164 F
TOTAL MASH VOLUME = 6.09 Gallons
PREBOIL WORT = 4.63 Gallons
POSTBOIL WORT = 2.75 Gallons
INTO FERMENTER = 2.50 Gallons

_______________________

Mash according to schedule, boil for 90min, add hops at beginning of boil. Rack wort onto ton of marshmallow fluff prior to fermentation. Ferment for 2 weeks at 68F or below to avoid significant ester production. Let condition in keg for 2 weeks.

At end of fermentation, Add in another 12oz of each (marshmallow + PB powder).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-04-11 12:56 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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