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 | 8051 | |
Goat Scrotum Porter |
5.5 gal | 5.69% | 33.18 | 1.061 | 1.018 | BIAB | 6195 | |
2014 - 11/8 - Chai Spiced Porter - Holiday 2014 |
5.5 gal | 5.06% | 36.51 | 1.052 | 1.014 | All Grain | 4633 | |
Vanilla Java Porter |
5 gal | 4.97% | 50.76 | 1.053 | 1.015 | extract | 4283 | |
Shadowgang - Rye German Porter |
2.5 gal | 5.34% | 29.84 | 1.060 | 1.020 | BIAB | 4274 | |
Denny's Vanilla Bourbon Porter |
23 L | 8.17% | 38.22 | 1.081 | 1.019 | All Grain | 3954 | |
Juodvarnis |
13 L | 5.82% | 31.75 | 1.062 | 1.017 | All Grain | 3802 | |
vanilla porter |
6 gal | 6.29% | 27.87 | 1.060 | 1.012 | All Grain | 3475 | |
Pumpkin porter |
5.5 gal | 5.51% | 51.91 | 1.055 | 1.013 | All Grain | 3100 | |
Vanilla Bourbon Porter |
20.8 L | 8.99% | 31.93 | 1.078 | 1.013 | BIAB | 2763 |
Newest Robust Porter (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Jaguar 27/03/2023 |
500 L | 5.61% | 27.2 | 1.052 | 1.009 | All Grain | 14 | |
ポーター 500 |
500 L | 5.17% | 24.9 | 1.056 | 1.017 | extract | 11 | |
Coffee & Choco Porter |
20 L | 6.36% | 32.63 | 1.060 | 1.011 | All Grain | 15 | |
Robust Porter # 2 |
5.5 gal | 7.42% | 46.49 | 1.069 | 1.012 | All Grain | 15 | |
Edmund Fitzgerald Porter clone |
5 gal | 5.78% | 36.93 | 1.059 | 1.015 | All Grain | 23 | |
Eugene Porter Clone |
6 gal | 5.9% | 31.95 | 1.063 | 1.018 | All Grain | 16 | |
Awesome Recipe |
7 gal | 5.46% | 42.72 | 1.056 | 1.014 | BIAB | 24 | |
Awesome Recipe |
7 gal | 5.2% | 0 | 1.053 | 1.013 | All Grain | 20 | |
First Porter |
21 L | 7.11% | 55.3 | 1.078 | 1.024 | All Grain | 40 | |
Awesome Recipe |
5.5 gal | 5.45% | 31.47 | 1.055 | 1.014 | All Grain | 18 |
Fermentables Used In Robust Porter (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
American - Chocolate | 592 | American | Grain | roasted malt |
350°L
|
29 | 6% | 1% - 15% |
US - Pale 2-Row | 491 | US | Grain | base malt |
1.8°L
|
37 | 68% | 4% - 100% |
United Kingdom - Maris Otter Pale | 447 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 66% | 5% - 100% |
United Kingdom - Black Patent | 333 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 3% | 1% - 37% |
United Kingdom - Chocolate | 316 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 6% | 0% - 27% |
Flaked Oats | 246 | Adjunct | raw |
2.2°L
|
33 | 7% | 1% - 29% | |
American - Black Malt | 223 | American | Grain | roasted malt |
500°L
|
28 | 4% | 0% - 16% |
Munich - Light 10L | 205 | Grain | specialty malt |
10°L
|
33 | 13% | 2% - 90% | |
American - Caramel / Crystal 40L | 203 | American | Grain | crystal malt |
40°L
|
34 | 7% | 0% - 31% |
Caramel / Crystal 60L | 200 | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 29% |
Hops Used In Robust Porter (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 384 | 5 | 38% | 3% - 100% |
Fuggles | 381 | 4.5 | 38% | 3% - 100% |
Cascade | 272 | 7 | 36% | 4% - 100% |
Willamette | 265 | 4.5 | 34% | 7% - 100% |
Northern Brewer | 228 | 7.8 | 46% | 8% - 100% |
Magnum | 183 | 15 | 41% | 6% - 100% |
Chinook | 124 | 13 | 38% | 5% - 100% |
Columbus | 90 | 15 | 36% | 7% - 100% |
Nugget | 89 | 14 | 36% | 10% - 100% |
Kent Goldings | 76 | 5 | 37% | 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 | 59 | American | Grain | roasted malt |
350°L
|
29 | 29% | 8% - 67% |
United Kingdom - Black Patent | 45 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 18% | 3% - 67% |
United Kingdom - Chocolate | 45 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 35% | 10% - 100% |
Caramel / Crystal 60L | 29 | Grain | crystal malt |
60°L
|
34 | 38% | 14% - 60% | |
American - Black Malt | 27 | American | Grain | roasted malt |
500°L
|
28 | 22% | 6% - 100% |
American - Caramel / Crystal 40L | 16 | American | Grain | crystal malt |
40°L
|
34 | 31% | 7% - 44% |
American - Caramel / Crystal 120L | 15 | American | Grain | crystal malt |
120°L
|
33 | 24% | 6% - 38% |
American - Roasted Barley | 13 | American | Grain | roasted malt |
300°L
|
33 | 21% | 10% - 33% |
American - Carapils (Dextrine Malt) | 13 | American | Grain | crystal malt |
1.8°L
|
33 | 22% | 5% - 50% |
United Kingdom - Roasted Barley | 10 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 30% | 11% - 100% |
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 | 273 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 246 | 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 |
White Labs - California Ale Yeast WLP001 | 78 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Wyeast - American Ale 1056 | 77 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
White Labs - English Ale Yeast WLP002 | 72 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Wyeast - London Ale 1028 | 60 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
Wyeast - London Ale III 1318 | 40 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
White Labs - Dry English Ale Yeast WLP007 | 39 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
Wyeast - British Ale 1098 | 36 | 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 | 153 | Fining | Boil | 57% | 0% - 100% |
Gypsum | 130 | Water Agt | Mash | 20% | 0% - 100% |
Whirlfloc | 93 | Water Agt | Boil | 57% | 0% - 100% |
Calcium Chloride (dihydrate) | 65 | Water Agt | Mash | 14% | 0% - 86% |
Baking Soda | 58 | Water Agt | Mash | 18% | 0% - 100% |
Epsom Salt | 39 | Water Agt | Mash | 11% | 0% - 100% |
Chalk | 31 | Water Agt | Mash | 10% | 0% - 60% |
Lactic acid | 26 | Water Agt | Mash | 74% | 0% - 100% |
Calcium Chloride (dihydrate) | 23 | Water Agt | Mash | 21% | 0% - 100% |
Table Salt | 22 | Water Agt | Mash | 15% | 0% - 100% |