Batch 41: Robust Porter
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By Volume
Primary Secondary Keg
1.056 1.010 6.0 % 68 % 22 days 0 days 8 days


rewed on Saturday, December 1st, 2007
A yeast starter was made on Tuesday, November 27, 2007 for the Wyeast Scottish Ale yeast with 550 mL of water, 3 oz of Light DME, and 1/2 tsp yeast nutrient. All pellet hops were used each in their own muslin bag. I bought a new hydrometer and found that it measured about 4 points highter than my old one. The VWR Thermometer started working again and measured the mash temp as little lower than the target probably because the grain was cold. The ambient temperature for the plastic bucket fermenter in the basement is 60 F. It's a great temperature to get a nice smokey flavor profile from this yeast strain.

All Grain
5.00 gal Batch Size
6.41 gal Boil Size


Amount Item Price
10.00 lb Briess Pale Malt (2 Row) (2 L) $12.50
0.75 lb Briess Chocolate Malt (350 L) $1.42
0.75 lb Briess Crystal Malt - 60L (60 L) $1.23
0.75 lb Briess Flaked Barley (2 L) $1.12
0.50 lb Dingemans Biscuit Malt (23 L) $1.05
0.50 lb Dingemans Special B Malt (180 L) $1.05
0.75 oz Centennial Hops (8.50 %) at 60 min $1.31
1.25 oz Williamette Hops (4.70 %) at 60 min $1.86
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs Wyeast Labs Scottish Ale (1728) $5.99


Time Step
1:00 PM Sanitized equipment
  Heated 4.4 gal strike water to 190 F, preheated mash tun
2:10 PM Doughed in at 166 F, mashed at 150 F for 60 min, 149 F for 30 min, 148 F for 0 min
  Heated 3.84 gal sparge water to 190 F, preheated hot liquor tank
3:15 PM Lautered 6.5 gal of wort, 1.035 @ 133 F = 1.049 SG, 68% Mash Efficiency
4:10 PM Boiled, added hops on schedule
5:10 PM Heat exchanger and wort wizard, cooled to 65 F
5:45 PM Pitched yeast, 1.055 @ 66 F = 1.056 OG (Estimate: 1.061 OG)
6:00 PM Cleaned equipment


acked to Secondary on Sunday, December 23rd, 2007
Secondary fermentation was skipped and the Robust Porter went straight into the keg.


egged on Sunday, December 23rd, 2007
After three weeks in the primary fermenter the Robust Porter was racked into a 5-gallon keg. The keg went into the fridge at 40 F to carbonate at 20 PSI on December 28th and before that it was under 25 PSI at 60 F. I'm hoping it will be cabonated and ready to drink by New Years Eve so I've increased the pressure.

1.010 @ 63 F = 1.010 FG
6.0% ABV


asted on Monday, December 31st, 2007
This batch of Robust Porter is just ready enough to serve for New Years Eve although it could probably use a little more carbonation and aging time. 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.