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
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2.60 oz |
Goldings, East Kent (Pellet) 2.6000199940526 oz Goldings, East Kent (Pellet) Hops |
|
|
100% |
|
2.60 oz
/ $ 0.00
|
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 |
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
|
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.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2011-04-20 20:41 UTC
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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 $ |
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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