Primordial Corpulent Ale - Beer Recipe - Brewer's Friend

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Primordial Corpulent Ale

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.00003 gallons (fermentor volume)
Pre Boil Size: 4.07512 gallons
Efficiency: 75% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Wednesday April 20th 2011
1.050
1.011
5.0%
38.8
40.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Pale Malt, Maris Otter6.99999 lb Pale Malt, Maris Otter 0 3 75.7%
1 lb Barley, Flaked0.999999 lb Barley, Flaked 0 2 10.8%
1 lb Black Barley (Stout)0.999999 lb Black Barley (Stout) 0 500 10.8%
0.25 lb Chocolate Malt0.25 lb Chocolate Malt 34 350 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.60 oz Goldings, East Kent2.60002 oz Goldings, East Kent Hops Pellet 5 Boil 60 min 100%
2.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0 lb Salt Other Boil 1 hr.
0 lb Yeast Nutrient Other Boil 3 days
0 lb Baking Soda Other Boil 1 hr.
0 lb Gypsum (Calcium Sulfate) Other Boil 1 hr.
0 lb Epsom Salt (MgSO4) Other Boil 1 hr.
0.01 lb Chalk Other Boil 1 hr.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
White Labs California Ale
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.00305 gal Saccrification Infusion -- 150 °F 60 min
9.35002 gal Mash out Infusion -- 172 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.05 16.2  
Mash volume with grains 4.79 19.1  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 3.96 g | 15.8 qt) 1.43 5.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 4.08 16.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 5.48 21.9
Equipment Profile Used: System Default
 
Notes

BG 1.032 at 6.5 gal

liquor salts added to 4.5 gal Di water
Gyp .7g
NaCl .4g
Epsom .8g
Bake Soda .5g
Chalk 4.5g
Problems with mash temps. used 13.88 qts at 161 F added to 9.25 lbs of grain (71F) resulted in 147F (liquor may have cooled during mash in, add faster next time) added 4 more qts at <161 resulting in 149F. Added 2.3 qt boiling water to reach 151F (math said to add 1.3qt). pH 5.2
Sparged at 160 (15 min rest) by using 2 gal boiling water. Stuck sparge due to low sparge water temp. Possible hot-side oxidation during sparge by constantly blowing in output line of mash tun to unstick sparge. Sparge pH 5.7 (used tap water)
Used a 2-qt yeast starter with 6 oz DME and .25 Tsp yeast nutrient (71F). Pitched fresh yeast to starter 23 hrs before pitching starter to wort. Ferm started in 6 hrs.
Tastes Excellent. Nice body. Good balance. Sad its gone. I saved 3 bottles for competition.

Base beer for future Milk stout, Coffee Stout, and Cherry Stout. Hence the name Primordial. Still just a great simple dry stout by itself.

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  • Last Updated: 2011-04-20 20:41 UTC