Porter - Robust Porter (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 8569
Goat Scrotum Porter
5.5 gal 5.69% 33.18 1.061 1.018
BIAB 6670
2014 - 11/8 - Chai Spiced Porter - Holiday 2014
5.5 gal 5.06% 36.51 1.052 1.014
All Grain 5075
Vanilla Java Porter
5 gal 4.97% 50.76 1.053 1.015
extract 4806
Shadowgang - Rye German Porter
2.5 gal 5.34% 29.84 1.060 1.020
BIAB 4635
Denny's Vanilla Bourbon Porter
23 L 8.17% 38.22 1.081 1.019
All Grain 4282
Juodvarnis
13 L 5.82% 31.75 1.062 1.017
All Grain 4013
vanilla porter
6 gal 6.29% 27.87 1.060 1.012
All Grain 4002
Pumpkin porter
5.5 gal 5.51% 51.91 1.055 1.013
All Grain 3542
Vanilla Bourbon Porter
20.8 L 8.99% 31.93 1.078 1.013
BIAB 3261

Newest Robust Porter (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Coconut Porter
76 gal 5.86% 35.15 1.057 1.013
All Grain 17
Crna stina
112 L 5.44% 15.13 1.051 1.009
BIAB 37
Chocolate Porter
10 gal 6.57% 33.54 1.066 1.016
All Grain 54
Prometheus’ Porter
25 L 6.55% 33.94 1.064 1.015
All Grain 142
Robus Porter Crush beer Craft
30 L 6.23% 17.65 1.059 1.011
extract 74
Robust Porter
5.5 gal 5.25% 23.99 1.049 1.009
All Grain 50
Porter 2
50 L 5.25% 0 1.053 1.013
All Grain 60
cherry porter
5 gal 6.88% 36.71 1.067 1.015
extract 145
Vanilla Porter
6 gal 5.4% 23.86 1.056 1.015
All Grain 126
porter porter
31 gal 5.38% 0 1.056 1.015
All Grain 70

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 615 American Grain roasted malt 350°L
29 6% 1% - 15%
US - Pale 2-Row 495 US Grain base malt 1.8°L
37 68% 4% - 100%
United Kingdom - Maris Otter Pale 457 United Kingdom Grain base malt 3.75°L
38 66% 5% - 100%
United Kingdom - Black Patent 341 United Kingdom Grain roasted malt 525°L
27 3% 1% - 37%
United Kingdom - Chocolate 321 United Kingdom Grain roasted malt 425°L
34 6% 0% - 27%
Flaked Oats 263 Adjunct raw 2.2°L
33 7% 1% - 29%
American - Black Malt 230 American Grain roasted malt 500°L
28 4% 0% - 16%
Caramel / Crystal 60L 211 Grain crystal malt 60°L
34 7% 1% - 29%
American - Caramel / Crystal 40L 208 American Grain crystal malt 40°L
34 7% 0% - 31%
Munich - Light 10L 207 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 406 5 38% 3% - 100%
Fuggles 404 4.5 38% 3% - 100%
Cascade 285 7 36% 4% - 100%
Willamette 274 4.5 34% 7% - 100%
Northern Brewer 238 7.8 46% 8% - 100%
Magnum 191 15 40% 6% - 100%
Chinook 134 13 37% 5% - 100%
Columbus 91 15 36% 7% - 100%
Nugget 88 14 36% 10% - 100%
Kent Goldings 78 5 38% 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 61 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 28 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 16 American Grain crystal malt 120°L
33 24% 6% - 38%
American - Roasted Barley 14 American Grain roasted malt 300°L
33 23% 10% - 43%
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-04 283 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 262 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 113 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - American Ale 1056 80 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - California Ale Yeast WLP001 79 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - English Ale Yeast WLP002 75 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - London Ale 1028 63 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Dry English Ale Yeast WLP007 40 White Labs Ale Med-High Med-High 75% 65°F 70°F
Wyeast - London Ale III 1318 40 Wyeast Ale 0.1 High 73% 64°F 74°F
Wyeast - British Ale 1098 38 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 158 Fining Boil 57% 0% - 100%
Gypsum 145 Water Agt Mash 20% 0% - 100%
Whirlfloc 100 Water Agt Boil 57% 0% - 100%
Calcium Chloride (dihydrate) 74 Water Agt Mash 15% 0% - 86%
Baking Soda 67 Water Agt Mash 16% 0% - 100%
Epsom Salt 46 Water Agt Mash 11% 0% - 100%
Chalk 36 Water Agt Mash 13% 0% - 60%
Lactic acid 31 Water Agt Mash 72% 0% - 100%
Yeast Nutrient 27 Other Secondary 30% 0% - 100%
Calcium Chloride (dihydrate) 23 Water Agt Mash 21% 0% - 100%

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