Fuzzy Knuckles Imperial Stout - Beer Recipe - Brewer's Friend

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Fuzzy Knuckles Imperial Stout

352 calories 36.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Brew Magazine 20th Anniversary issue pg. 77
Calories: 352 calories (Per 12oz)
Carbs: 36.4 g (Per 12oz)
Created: Saturday August 29th 2015
1.105
1.027
10.2%
48.9
45.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 2-Row16 lb Pale 2-Row 37 1.8 76.7%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 7.2%
1.30 lb Flaked Oats1.3 lb Flaked Oats 33 2.2 6.2%
15 oz American - Chocolate15 oz Chocolate 29 350 4.5%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 3.6%
3 oz American - Caramel / Crystal 120L3 oz Caramel / Crystal 120L 33 120 0.9%
3 oz German - Carafa III3 oz Carafa III 32 535 0.9%
333.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.82 oz Columbus0.82 oz Columbus Hops Pellet 15 Boil 90 min 41.83 27.6%
0.82 oz Willamette0.82 oz Willamette Hops Pellet 4.5 Boil 20 min 7.11 27.6%
1.33 oz Willamette1.33 oz Willamette Hops Pellet 4.5 Boil 0 min 44.8%
2.97 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Yeast Nutrient Other Boil 15 min.
1 each Whirflock Fining Boil 15 min.
1.10 oz Sumatra Coffee Ground Flavor Boil --
1.20 oz Caco Nibs Flavor Boil --
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 588 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3.5 oz      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.82 31.3  
Mash volume with grains 9.49 38  
Grain absorption losses -2.61 -10.4  
Remaining sparge water volume 2.53 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.36 g | 29.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume (equipment estimates 5.14 g | 20.6 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 10.36 41.4
Equipment Profile Used: System Default
 
Notes

Yeast could also be White Labs WPL007 Dry English Ale or Nottingham Yeast.
Sparge with 3.5 gallons of water at 170 degrees.
At 0 minutes add the hops, coffee and caco nibs and stir for 2 minutes and let it rest for 28 minutes and then chill down to 64 degrees.
Add Oxygen for 90 seconds.
Add yeast and let the fermentation rise up to 68 degrees till attenuation hits 1.035 sg and then ramp up the temperature to 72 degrees and hold it there for 14 days. Slowly crash cool the fermenter down 5 degrees each day for 8 days until it reaches 32 degrees and then bottle or keg.
2.2 to 2.3 volumes of CO2.

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  • Last Updated: 2015-08-29 20:27 UTC