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20A1. American/Robust Porter

203 calories 23 g 12 oz
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 203 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Wednesday August 30th 2017
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 73.7%
1 lb American - Chocolate1 lb Chocolate - (late boil kettle addition) 29 350 6.7%
2 oz American - Black Malt2 oz Black Malt - (late boil kettle addition) 28 500 0.8%
5 oz American - Carapils (Dextrine Malt)5 oz Carapils (Dextrine Malt) 33 1.8 2.1%
2.49 lb Rice Hulls2.49 lb Rice Hulls 0 0 16.7%
14.93 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 60 min 24.19 25%
1 oz B. C. Goldings1 oz B. C. Goldings Hops Pellet 5 Boil 15 min 9.23 25%
1 oz B. C. Goldings1 oz B. C. Goldings Hops Pellet 5 Boil 10 min 6.75 25%
1 oz B. C. Goldings1 oz B. C. Goldings Hops Pellet 5 Boil 1 min 0.8 25%
4 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
4.66 gal Single Infusion Infusion 152 °F 90 min
4.73 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
9.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9.69 g Gypsum Water Agt Mash 1 hr.
1.21 g Magnesium Chloride Water Agt Mash 1 hr.
7.11 g Phosphoric acid Water Agt Sparge 1 hr.
Wyeast - London ESB Ale 1968
1 Each
Attenuation (avg):
Very High
Optimum Temp:
64 - 72 °F
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 312 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Chocolate Malt:
Add after mash-out, during vorlauf.

Black Malt:
Mill separately and finely
1lb grain to 2qts water
Cold steep with no boil
Mix with cold water and leave at room temperature for full day.
Add to wort in fermenter

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A substantial, malty dark beer with a complex and flavorful dark malt character.

Medium-light to medium-strong dark malt aroma, often with a lightly burnt character. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high, often with a resiny, earthy, or floral character. May be dry-hopped. Fruity esters are moderate to none.

Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.

Moderately strong malt flavor usually features a lightly burnt malt character (and sometimes chocolate and/or coffee flavors) with a bit of grainy, dark malt dryness in the finish. Overall flavor may finish from dry to medium-sweet. May have a sharp character from dark roasted grains, but should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the dark malt. Hop flavor can vary from low to high with a resiny, earthy, or floral character, and balances the dark malt flavors. The dark malt and hops should not clash. Dry-hopped versions may have a resiny flavor. Fruity esters moderate to none.

Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from dark malts, although this character should not be strong.

Although a rather broad style open to brewer interpretation. Dark malt intensity and flavor can vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus, may seem to have an “American” or “British” character.

A stronger, more aggressive version of pre-prohibition porters and/or English porters developed in the modern craft beer era. Historical versions existed, particularly on the US East Coast, some of which are still being produced (see the Historical Beer, Pre-Prohibition Porter). This style describes the modern craft version.

Characteristic Ingredients:
May contain several malts, prominently dark malts, which often include black malt (chocolate malt is also often used). American hops typically used for bittering, but US or UK finishing hops can be used; a clashing citrus quality is generally undesirable. Ale yeast can either be clean US versions or characterful English varieties.

Style Comparison:
Bitterer and often stronger with more dark malt qualities and dryness than English Porters or Pre-Prohibition Porters. Less strong and assertive than American Stouts.

Vital Statistics:
OG: 1.050 – 1.070
FG: 1.012 – 1.018
IBUs: 25 – 50
SRM: 22 – 40
ABV: 4.8 – 6.5%

Commercial Examples:
Anchor Porter, Boulevard Bully! Porter, Deschutes Black Butte Porter, Founders Porter, Great Lakes Edmund Fitzgerald Porter, Smuttynose Robust Porter, Sierra Nevada Porter

standard-strength, dark-color, top-fermented, north-America, craft-style, porter-family, bitter, roasty, hoppy

Last Updated and Sharing
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  • Last Updated: 2019-10-29 21:15 UTC
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