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Porter - Robust Porter



Top 10 Robust Porter Recipes

Title Size ABV IBU OG FG Color Method Views
Dark Days Porter
29 L 6.17% 29.71 1.061 1.014
All Grain 5850
Oatmeal Porter
5 gal 5.04% 37.11 1.053 1.015
Partial Mash 4344
coffee porter
5.5 gal 6.24% 111.72 1.065 1.017
All Grain 4219
Goat Scrotum Porter
5.5 gal 5.69% 33.18 1.061 1.018
BIAB 3022
Black Widow Porter (with a few changes from original recipe)
22.7 L 7.26% 37.86 1.072 1.017
All Grain 2889
2014 - 11/8 - Chai Spiced Porter - Holiday 2014
5.5 gal 5.06% 36.51 1.052 1.014
All Grain 2833
Shadowgang - Rye German Porter
2.5 gal 5.34% 29.84 1.060 1.020
BIAB 2767
Juodvarnis
13 L 5.87% 28.25 1.062 1.017
All Grain 2634
Denny's Bourbon Imperial Porter
6 gal 8.11% 56.6 1.082 1.020
All Grain 2595
Vanilla Caramel Porter
6 gal 5.75% 24.97 1.059 1.015
All Grain 2144

Newest Robust Porter Recipes

Title Size ABV IBU OG FG Color Method Views
Take Me Anywhere
30 L 6.21% 22.04 1.063 1.016
All Grain 5
Take Me Anywhere
30 L 5.91% 0 1.060 1.015
All Grain 11
Resting brain
15 L 6.33% 11.58 1.062 1.014
BIAB 45
Sweet dreams
15 L 5.96% 9.48 1.061 1.015
BIAB 45
David Heath Porter
14 L 6.36% 39.02 1.065 1.017
All Grain 16
Maverick Yowie Vanilla Porter
5 gal 5.48% 35.89 1.054 1.012
Partial Mash 13
Robust Porter
20 L 5.39% 37.68 1.057 1.016
All Grain 15
LB - Black Widow
65 L 6.57% 31.7 1.061 1.011
All Grain 8
German Chocolate Cake
505 gal 6.33% 34.08 1.068 1.020
All Grain 11
Piccadilly London Style Porter
19 L 5.36% 21.64 1.056 1.016
BIAB 15

Fermentables Used In Robust Porter Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
American - Chocolate 458 American Grain roasted malt 350°L
29 6% 1% - 16%
American - Pale 2-Row 393 American Grain base malt 1.8°L
37 68% 9% - 92%
United Kingdom - Maris Otter Pale 324 United Kingdom Grain base malt 3.75°L
38 66% 14% - 100%
United Kingdom - Chocolate 258 United Kingdom Grain roasted malt 425°L
34 5% 0% - 24%
United Kingdom - Black Patent 254 United Kingdom Grain roasted malt 525°L
27 3% 1% - 37%
Flaked Oats 178 Adjunct raw 2.2°L
33 7% 1% - 29%
American - Black Malt 178 American Grain roasted malt 500°L
28 4% 0% - 16%
American - Caramel / Crystal 40L 157 American Grain crystal malt 40°L
34 7% 0% - 31%
American - Caramel / Crystal 60L 150 American Grain crystal malt 60°L
34 7% 1% - 29%
United Kingdom - Brown 142 United Kingdom Grain roasted malt 65°L
32 11% 2% - 60%

Hops Used In Robust Porter Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Fuggles 279 4.5 39% 7% - 100%
East Kent Goldings 265 5 38% 9% - 100%
Cascade 212 7 37% 8% - 100%
Willamette 198 4.5 35% 8% - 100%
Northern Brewer 189 7.8 46% 8% - 100%
Magnum 130 15 41% 6% - 100%
Chinook 96 13 35% 5% - 100%
Columbus 76 15 36% 8% - 100%
Nugget 61 14 36% 10% - 100%
Kent Goldings 51 5 41% 11% - 100%

Steeping Grains Used In Robust Porter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 57 American Grain roasted malt 350°L
29 29% 8% - 67%
United Kingdom - Chocolate 42 United Kingdom Grain roasted malt 425°L
34 34% 10% - 100%
United Kingdom - Black Patent 42 United Kingdom Grain roasted malt 525°L
27 18% 3% - 67%
American - Caramel / Crystal 60L 28 American Grain crystal malt 60°L
34 39% 14% - 60%
American - Black Malt 23 American Grain roasted malt 500°L
28 20% 6% - 100%
American - Caramel / Crystal 120L 15 American Grain crystal malt 120°L
33 25% 6% - 38%
American - Caramel / Crystal 40L 13 American Grain crystal malt 40°L
34 28% 7% - 44%
American - Carapils (Dextrine Malt) 12 American Grain crystal malt 1.8°L
33 21% 5% - 50%
United Kingdom - Roasted Barley 11 United Kingdom Grain roasted malt 550°L
29 28% 11% - 100%
American - Roasted Barley 10 American Grain roasted malt 300°L
33 21% 10% - 33%

Yeasts Used In Robust Porter Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis / Safale - Safale - English Ale Yeast S-04 183 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis / Safale - Safale - American Ale Yeast US-05 164 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 89 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - California Ale Yeast WLP001 64 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 60 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - English Ale Yeast WLP002 60 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - London Ale 1028 45 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Dry English Ale Yeast WLP007 34 White Labs Ale Med-High Med-High 75% 65°F 70°F
Wyeast - British Ale 1098 30 Wyeast Ale 0.1 Med-High 74% 64°F 72°F
Wyeast - London Ale III 1318 30 Wyeast Ale 0.1 High 73% 64°F 74°F

Other Ingredients Used In Robust Porter Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 127 Water Agt Boil 57% 0% - 100%
Whirlfloc 52 Fining Boil 57% 2% - 100%
Gypsum 47 Water Agt Mash 30% 0% - 100%
Calcium Chloride (dihydrate) 30 Water Agt Mash 21% 0% - 100%
Baking Soda 19 Water Agt Mash 23% 0% - 100%
Chalk 14 Water Agt Mash 16% 0% - 60%
Epsom Salt 13 Water Agt Mash 18% 0% - 100%
Table Salt 7 Water Agt Mash 10% 0% - 50%
Lactic acid 7 Water Agt Mash 75% 34% - 99%
Calcium Chloride (dihydrate) 4 Water Agt Sparge 10% 0% - 20%

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