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Original
Gravity |
Final
Gravity |
Alcohol
By Volume |
Mash
Efficiency |
Primary |
Secondary |
Keg |
| 1.051 |
1.014 |
4.8 % |
65 % |
7 days |
32 days |
9 days |
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 rewed on Saturday, August 13th, 2005
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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 |
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$19.48 |
| Time |
Step |
| 4:00 PM |
Sanitized equipment |
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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 |
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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 |
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Fermented for 7 days, 1.049 @ 77 F = 1.051 OG (Estimate: 1.054 OG) |
| 9:00 PM |
Cleaned equipment |
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 acked to Secondary on Saturday, August 20th, 2005
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| 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. |
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 egged on Wednesday, September 21st, 2005
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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.
Measurements:
1.012 @ 74 F = 1.014 FG
4.8% ABV |
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 asted on Friday, September 30th, 2005
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| 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. |
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