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Original
Gravity |
Final
Gravity |
Alcohol
By Volume |
Mash
Efficiency |
Primary |
Secondary |
Keg |
| 1.052 |
1.012 |
5.2 % |
66 % |
16 days |
0 days |
14 days |
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 rewed on Saturday, January 28th, 2006
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A yeast starter was made on Monday, January 16, 2005 for the Wyeast Scottish Ale yeast with 550 mL of water, 3 oz of Light LME, and 1/2 tsp yeast nutrient. The starter was put in the fridge after a week when brewing was postponed to the next weekend. The sparge went fine and the heat exchanger and wort wizard worked well, although there was about 2 quarts of liquid left in the kettle with hops and break material. The ambient temperature for fermentation is 62 in the closet with the help of a 60 watt light bulb to keep it warm. After adding the extract before the boil I reserved 1 quarts of wort and added it at 30 minutes into the boil. I'm planning on not doing a secondary for this beer and racking it straight to the keg.
Partial Mash
5.00 gal Batch Size
3.53 gal Boil Size
| Amount |
Item |
Price |
| 3.00 lb |
Light Liquid Malt Extract (8 L) |
$4.50 |
| 4.00 lb |
Briess 2-row Pale Malt (2 L) |
$3.80 |
| 0.75 lb |
Briess Caramel Malt (60 L) |
$0.86 |
| 0.75 lb |
Briess Chocolate Malt (375 L) |
$1.01 |
| 0.75 lb |
Briess Flaked Barley (2 L) |
$0.94 |
| 0.50 lb |
Dingemans Biscuit Malt (19 L) |
$0.88 |
| 0.50 lb |
Dingemans Special B Malt (100 L) |
$0.78 |
| 0.80 oz |
Centennial Hops (8.50 %) at 60 min |
$0.72 |
| 1.00 oz |
Williamette Hops (3.40 %) at 60 min |
$0.90 |
| 1.00 tsp |
Irish Moss at 30.0 min |
$0.10 |
| 1 pkgs |
Wyeast Labs Scottish Ale (1728) |
$5.75 |
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$20.23 |
| Time |
Step |
| 3:00 PM |
Sanitized equipment |
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Heated 2.25 gal strike water to 172 F, preheated mash tun |
| 4:05 PM |
Doughed in at 167 F, mashed at 152 F for 60 min, 151 F for 30 min, 150 F for 0 min |
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Heated 2.25 gal sparge water to 185 F, preheated hot liquor tank |
| 5:10 PM |
Lautered 3.5 gal of wort, 1.033 @ 133 F = 1.047 SG, 66% Mash Efficiency |
| 6:10 PM |
Boiled, added hops on schedule |
| 7:15 PM |
Whirlpooled for 15 min, cooled to 62 F |
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Fermented for ? days, 1.052 @ 63 F = 1.052 OG (Estimate: 1.054 OG) |
| 8:00 PM |
Cleaned equipment |
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 acked to Secondary on Monday, February 13th, 2006
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| Secondary fermentation was skipped and the Robust Porter went straight into the keg. |
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 egged on Monday, February 13th, 2006
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After a little over two weeks in the primary fermenter the Robust Porter was racked into a 5-gallon keg. This is the first time I've skipped secondary and gone straight to the keg. We'll se how it works out.
Measurements:
1.012 @ 60 F = 1.012 FG
5.2% ABV |
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 asted on Monday, February 27th, 2006
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| This beer has a really great taste, not too heavy and hints of maple syrup and roasted coffee. I don't think skipping the secondary had any adverse effects and may become standard procedure for beers that don't need dry hopping or clearing. |
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