Porter - Robust Porter (BJCP 2008)

Top 10 Robust Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Oatmeal Porter	5 gal	5.04%	37.11	1.053	1.015		Partial Mash	9649
Goat Scrotum Porter	5.5 gal	5.69%	33.18	1.061	1.018		BIAB	8011
2014 - 11/8 - Chai Spiced Porter - Holiday 2014	5.5 gal	5.06%	36.51	1.052	1.014		All Grain	5928
Vanilla Java Porter	5 gal	4.97%	50.76	1.053	1.015		extract	5869
Shadowgang - Rye German Porter	2.5 gal	5.34%	29.84	1.060	1.020		BIAB	5356
Denny's Vanilla Bourbon Porter	23 L	8.17%	38.22	1.081	1.019		All Grain	5302
Pumpkin porter	5.5 gal	5.51%	51.91	1.055	1.013		All Grain	4666
vanilla porter	6 gal	6.29%	27.87	1.060	1.012		All Grain	4545
Juodvarnis	13 L	6.04%	31.63	1.064	1.018		All Grain	4426
Vanilla Bourbon Porter	20.8 L	8.99%	31.93	1.078	1.013		BIAB	4312

Newest Robust Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Ostron	20 L	6.08%	51.65	1.058	1.011		All Grain	23
John Palmer Porter	37 L	5.18%	0	1.051	1.012		All Grain	21
Muddy Boots Porter	190 gal	7.2%	12.51	1.072	1.017		All Grain	26
PORTER FORJADORA	15 L	6.42%	39.33	1.061	1.012		All Grain	27
Kevin's Bacon	5.5 gal	7.29%	19.15	1.073	1.017		All Grain	48
Smoked Porter Z	2.5 gal	6.71%	32.64	1.062	1.011		All Grain	72
Scott Bridge Vanilla-Hazelnut Porter	5 gal	6.4%	42.67	1.063	1.015		extract	116
Christmas Porter 25	18 L	6.68%	33	1.067	1.016		All Grain	79
Tha Tank (Pilot)	20 gal	6.47%	15.14	1.066	1.016		All Grain	34
vanilla porter	22.7 L	6.3%	33.27	1.060	1.012		All Grain	37

Fermentables Used In Robust Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	637	American	Grain	roasted malt	350°L	29	6%	1% - 15%
US - Pale 2-Row	499	US	Grain	base malt	1.8°L	37	68%	4% - 100%
United Kingdom - Maris Otter Pale	471	United Kingdom	Grain	base malt	3.75°L	38	66%	5% - 100%
United Kingdom - Black Patent	350	United Kingdom	Grain	roasted malt	525°L	27	3%	1% - 37%
United Kingdom - Chocolate	328	United Kingdom	Grain	roasted malt	425°L	34	6%	0% - 27%
Flaked Oats	273		Adjunct	raw	2.2°L	33	7%	1% - 29%
American - Black Malt	243	American	Grain	roasted malt	500°L	28	4%	0% - 25%
Caramel / Crystal 60L	219		Grain	crystal malt	60°L	34	7%	1% - 29%
American - Caramel / Crystal 40L	211	American	Grain	crystal malt	40°L	34	7%	0% - 31%
Munich - Light 10L	208		Grain	specialty malt	10°L	33	13%	2% - 90%

Hops Used In Robust Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	428	5	39%	3% - 100%
Fuggles	419	4.5	39%	3% - 100%
Cascade	293	7	36%	4% - 100%
Willamette	284	4.5	34%	7% - 100%
Northern Brewer	247	7.8	46%	8% - 100%
Magnum	199	15	41%	6% - 100%
Chinook	143	13	38%	5% - 100%
Columbus	97	15	36%	7% - 100%
Nugget	92	14	37%	10% - 100%
Kent Goldings	81	5	39%	4% - 100%

Steeping Grains Used In Robust Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	62	American	Grain	roasted malt	350°L	29	30%	8% - 67%
United Kingdom - Chocolate	46	United Kingdom	Grain	roasted malt	425°L	34	34%	10% - 100%
United Kingdom - Black Patent	45	United Kingdom	Grain	roasted malt	525°L	27	18%	3% - 67%
Caramel / Crystal 60L	30		Grain	crystal malt	60°L	34	38%	14% - 60%
American - Black Malt	29	American	Grain	roasted malt	500°L	28	22%	6% - 100%
American - Caramel / Crystal 40L	18	American	Grain	crystal malt	40°L	34	33%	7% - 50%
American - Caramel / Crystal 120L	16	American	Grain	crystal malt	120°L	33	24%	6% - 38%
American - Roasted Barley	15	American	Grain	roasted malt	300°L	33	22%	10% - 43%
American - Carapils (Dextrine Malt)	12	American	Grain	crystal malt	1.8°L	33	22%	5% - 50%
Special B	9		Grain	crystal malt	115°L	34	23%	10% - 50%

Yeasts Used In Robust Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	303	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	284	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	115	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - American Ale 1056	81	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	81	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - English Ale Yeast WLP002	78	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale 1028	62	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - Dry English Ale Yeast WLP007	43	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - London Ale III 1318	42	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - British Ale 1098	40	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F

Other Ingredients Used In Robust Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	168	Fining	Boil	56%	0% - 100%
Gypsum	165	Water Agt	Mash	19%	0% - 100%
Whirlfloc	112	Water Agt	Mash	58%	0% - 100%
Calcium Chloride (dihydrate)	81	Water Agt	Mash	13%	0% - 86%
Baking Soda	75	Water Agt	Mash	16%	0% - 100%
Epsom Salt	56	Water Agt	Mash	8%	0% - 100%
Chalk	41	Water Agt	Mash	14%	0% - 63%
Lactic acid	37	Water Agt	Mash	71%	0% - 100%
Yeast Nutrient	35	Other	Mash	26%	0% - 100%
Calcium Chloride (anhydrous)	27	Water Agt	Sparge	16%	0% - 100%

Photos