Robust Porter
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Check Time Step
  4 days before Make Yeast Starter: Scottish Ale (Wyeast Labs #1728) [Starter 500 ml]
  Date: ________ Sanitize primary fermentor, airlock, wine thief, hydrometer jar, mix-stir aerator, heat exchanger, wort wizard, and stoppers. Clean boil ketlle, mash tun, tubing, paddle, hydrometer, thermometer, pyrex cup.
    Add Irish moss to 0.25 cup cold water in pyrex cup.
    Prepare 4.41 gal strike water. Temp:______ F
    Prepare Ingredients for Mash
Amount Item Type
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
0.75 lb Barley, Flaked (1.7 SRM) Grain
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.75 lb Chocolate Malt (350.0 SRM) Grain
0.50 lb Biscuit Malt (23.0 SRM) Grain
0.50 lb Special B Malt (180.0 SRM) Grain
  2 min Mash Ingredients
Step: Add 17.62 qt of water at 166.3 F
  60 min Hold mash at 152.0 F for 60 min. Preheat hot liquor tank. Temp:______ F
    Recirculate and sparge with 3.84 gal of 175.0 F water to achieve boil volume of 6.41 gal
Measure Gravity: ________ @ Temp:______ F
  Boil for 60 min Start to Boil
Amount Item Type
0.75 oz Centennial [10.50%] (60 min) Hops
1.25 oz Williamette [5.80%] (60 min) Hops
  30 min into boil Add 1.00 tsp Irish Moss (Boil 30.0 min)
    Cool wort to fermentation temperature with heat exchanger and transfer to primary fermentor with wort wizard. Aerate wort with mix-stir.
    Measure Original Gravity: ________ @ Temp:______ F (Estimate: 1.061 SG)
    Add Ingredients to Fermentor
Amount Item Type
1 Pkgs Scottish Ale (Wyeast Labs #1728) [Starter 500 ml] Yeast-Ale
    Clean boil kettle, paddle, thermometer, wine thief, mix-stir aerator, hydrometer, mash tun, tubing, heat exchanger, and wort wizard.
  7 days Ferment in primary for 7 days at 65.0 F
  Date: ________ Sanitize racking cane, tip, tubing, carboy cap, secondary fermentor, airlock, and stopper.
    Transfer to secondary fermentor.
    Clean primary fermentor, racking cane, tip, tubing, and carboy cap.
  14 days Ferment in secondary for 14 days at 65.0 F
  Date: ________ Measure Final Gravity: ________ @ Temp:______ F (Estimate: 1.017 SG)
    Sanitize keg, racking cane, tip, tubing, crimper, and carboy cap.
    Transfer to keg, force carbonate at 40.0 F at a pressure of 12.2 PSI.
    Clean fermentor, racking cane, tip, tubing, crimper, and carboy cap.
  7 days Age for 7 days at 40.0 F
  Date: ________ Taste and enjoy!