Batch 22: Robust Porter
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By Volume
Primary Secondary Keg
1.051 1.014 4.8 % 65 % 7 days 32 days 9 days


rewed on Saturday, August 13th, 2005
A yeast starter was made on Monday, August 8, 2005 for the White Labs Edinburgh Ale yeast with 550 mL of water, 2.75 oz of Light LME, and 1/2 tsp yeast nutrient. Instead of using the evaporative cooling technique with a fan I used a cold water bath with frozen bottles of ice. There is a floating thermometer in the cold water bath and I am surprised how well the ice works to keep the temp down. The air temp in my fermentation closet is reaching 80 F but the water the fermenter sits in ranges from 65-70.

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 (10.00 %) at 60 min $0.76
1.00 oz Williamette Hops (4.20 %) at 60 min $0.90
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs White Labs Edinburgh Ale (WLP028) $4.95


Time Step
4:00 PM Sanitized equipment
  Heated 2.4 gal strike water to 172 F, preheated mash tun
4:50 PM Doughed in at 165 F, mashed at 153 F for 60 min, 152 F for 30 min, 151 F for 0 min
  Heated 2.25 gal sparge water to 183 F, preheated hot liquor tank
5:50 PM Lautered 3.5 gal of wort, 1.032 @ 132 F = 1.046 SG, 65% Mash Efficiency
6:50 PM Boiled, added hops on schedule
7:50 PM Cooled to 68 F
  Fermented for 7 days, 1.049 @ 77 F = 1.051 OG (Estimate: 1.054 OG)
9:00 PM Cleaned equipment


acked to Secondary on Saturday, August 20th, 2005
After 7 days in the primary fermenter the Robust Porter was racked to secondary. This yeast cake will be used on the next batch of Chocolate Porter.


egged on Wednesday, September 21st, 2005
After a long period of 32 days in the secondary fermenter at 75 F the Robust Porter was racked to a 5-gallon Cornelius keg. It's now in the kegerator being force carbonated at 40 F with 11 PSI. In order to make space for this keg in the fridge I bottled the rest of the Oatmeal Stout with the counter pressure bottle filler.

1.012 @ 74 F = 1.014 FG
4.8% ABV


asted on Friday, September 30th, 2005
Carbonation is finally where I want although the beer still tastes a little green and could probably benefit from more conditioning. My first impression of this beer is that it's a fairly light porter, slightly sweet with hints of maple syrup and coffee. Should be very enjoyable in the upcoming weeks as the fall weather arrives.