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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%

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