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Porter - Robust Porter



Top 10 Robust Porter Recipes

Title Size ABV IBU OG FG Color Method Views
Oatmeal Porter
5 gal 5.04% 37.11 1.053 1.015
Partial Mash 5521
Goat Scrotum Porter
5.5 gal 5.69% 33.18 1.061 1.018
BIAB 4222
Black Widow Porter (with a few changes from original recipe)
22.7 L 7.26% 37.86 1.072 1.017
All Grain 3941
2014 - 11/8 - Chai Spiced Porter - Holiday 2014
5.5 gal 5.06% 36.51 1.052 1.014
All Grain 3581
Vanilla Caramel Porter
6 gal 5.75% 24.97 1.059 1.015
All Grain 3411
Shadowgang - Rye German Porter
2.5 gal 5.34% 29.84 1.060 1.020
BIAB 3166
Juodvarnis
13 L 5.82% 31.75 1.062 1.017
All Grain 2902
maple pecan porter
5.5 gal 5.53% 41.97 1.055 1.013
All Grain 2621
Vanilla Java Porter
5 gal 4.97% 50.76 1.053 1.015
extract 2620
ROBUST PORTER
20 L 4.96% 36.73 1.055 1.017
All Grain 2443

Newest Robust Porter Recipes

Title Size ABV IBU OG FG Color Method Views
Black widow Porter
20.8 L 6.78% 38.63 1.063 1.011
All Grain 4
PORTER CHOCOLATE
25 L 5.14% 34.9 1.052 1.013
extract 3
ROTTWEILER PORTER
11.37 L 4.66% 35.07 1.053 1.018
All Grain 3
GaryPorter
15 L 6.43% 42.13 1.065 1.016
All Grain 1
Chocolate Porter
20 L 8.08% 35.6 1.075 1.014
All Grain 5
Awesome Recipe
5 gal 6.75% 23.82 1.070 1.019
BIAB 14
Porter
5.5 gal 5.84% 37.81 1.067 1.022
All Grain 25
ROTTWEILER PORTER
11.37 L 4.66% 35.07 1.053 1.018
All Grain 48
Blackberry Porter
12 L 6.48% 42.47 1.066 1.016
BIAB 18
Robust porter
100 L 5.16% 33.76 1.051 1.011
All Grain 6

Fermentables Used In Robust Porter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 504 American Grain roasted malt 350°L
29 6% 1% - 16%
American - Pale 2-Row 442 American Grain base malt 1.8°L
37 68% 9% - 100%
United Kingdom - Maris Otter Pale 376 United Kingdom Grain base malt 3.75°L
38 66% 14% - 100%
United Kingdom - Chocolate 294 United Kingdom Grain roasted malt 425°L
34 6% 0% - 27%
United Kingdom - Black Patent 272 United Kingdom Grain roasted malt 525°L
27 3% 1% - 37%
Flaked Oats 199 Adjunct raw 2.2°L
33 7% 1% - 29%
American - Black Malt 199 American Grain roasted malt 500°L
28 4% 0% - 16%
American - Caramel / Crystal 40L 175 American Grain crystal malt 40°L
34 7% 0% - 31%
American - Caramel / Crystal 60L 174 American Grain crystal malt 60°L
34 7% 1% - 29%
United Kingdom - Brown 166 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 319 4.5 39% 8% - 100%
East Kent Goldings 310 5 38% 9% - 100%
Cascade 233 7 37% 4% - 100%
Willamette 226 4.5 35% 1% - 100%
Northern Brewer 204 7.8 46% 8% - 100%
Magnum 151 15 40% 6% - 100%
Chinook 108 13 36% 5% - 100%
Columbus 81 15 37% 7% - 100%
Nugget 67 14 36% 10% - 100%
Challenger 59 8.5 44% 6% - 100%

Steeping Grains Used In Robust Porter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 60 American Grain roasted malt 350°L
29 29% 8% - 67%
United Kingdom - Chocolate 44 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 25 American Grain roasted malt 500°L
28 20% 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 25% 6% - 38%
American - Carapils (Dextrine Malt) 13 American Grain crystal malt 1.8°L
33 21% 5% - 50%
American - Roasted Barley 12 American Grain roasted malt 300°L
33 21% 10% - 33%
United Kingdom - Roasted Barley 10 United Kingdom Grain roasted malt 550°L
29 30% 11% - 100%

Yeasts Used In Robust Porter Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - English Ale Yeast S-04 215 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 190 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 105 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - English Ale Yeast WLP002 72 White Labs Ale Medium Very High 66.5% 65°F 68°F
White Labs - California Ale Yeast WLP001 71 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 70 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - London Ale 1028 55 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Dry English Ale Yeast WLP007 38 White Labs Ale Med-High Med-High 75% 65°F 70°F
Wyeast - London Ale III 1318 33 Wyeast Ale 0.1 High 73% 64°F 74°F
Wyeast - British Ale 1098 32 Wyeast Ale 0.1 Med-High 74% 64°F 72°F

Other Ingredients Used In Robust Porter Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 134 Fining Boil 59% 0% - 100%
Whirlfloc 71 Fining Boil 56% 0% - 100%
Gypsum 69 Water Agt Mash 23% 0% - 100%
Baking Soda 33 Water Agt Mash 21% 0% - 100%
Calcium Chloride (dihydrate) 24 Water Agt Mash 10% 0% - 50%
Calcium Chloride (dihydrate) 22 Water Agt Mash 22% 0% - 100%
Epsom Salt 20 Water Agt Mash 13% 0% - 100%
Chalk 19 Water Agt Mash 12% 0% - 60%
Table Salt 18 Water Agt Mash 13% 0% - 100%
Lactic acid 10 Water Agt Mash 71% 0% - 100%

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