Fluffer Nutter Stout Beer Recipe | BIAB Russian Imperial Stout | Brewer's Friend
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Fluffer Nutter Stout

440 calories 47.7 g 12 oz
Beer Stats
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
1.130
1.037
12.2%
64.3
39.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Free0.25 lb 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
 
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).

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  • Last Updated: 2024-04-11 12:56 UTC
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