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	8822
Goat Scrotum Porter	5.5 gal	5.69%	33.18	1.061	1.018		BIAB	6983
2014 - 11/8 - Chai Spiced Porter - Holiday 2014	5.5 gal	5.06%	36.51	1.052	1.014		All Grain	5303
Vanilla Java Porter	5 gal	4.97%	50.76	1.053	1.015		extract	5100
Shadowgang - Rye German Porter	2.5 gal	5.34%	29.84	1.060	1.020		BIAB	4791
Denny's Vanilla Bourbon Porter	23 L	8.17%	38.22	1.081	1.019		All Grain	4515
vanilla porter	6 gal	6.29%	27.87	1.060	1.012		All Grain	4145
Juodvarnis	13 L	5.82%	31.75	1.062	1.017		All Grain	4119
Pumpkin porter	5.5 gal	5.51%	51.91	1.055	1.013		All Grain	3698
Vanilla Bourbon Porter	20.8 L	8.99%	31.93	1.078	1.013		BIAB	3528

Newest Robust Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Emperor Peep	11 gal	9.22%	30.42	1.094	1.024		All Grain	30
Awesome Recipe	33 L	5.27%	36.32	1.054	1.013		All Grain	33
Busted Flush	25 L	6.05%	36.95	1.058	1.012		All Grain	32
Caledonian Porter	15 L	4.07%	31.41	1.041	1.010		All Grain	47
Smoked porter	2200.1 L	5.42%	28.88	1.054	1.014		All Grain	35
Dark Swift and Bright Swallow	23 L	4.97%	30.5	1.050	1.012		All Grain	55
Five o’clock somewhere	25 L	5.81%	39.98	1.057	1.013		All Grain	58
Porter	50 L	5.25%	37.04	1.053	1.013		All Grain	72
Bourbon Barrel Baltic Porter	13 gal	9.06%	39.02	1.082	1.013		All Grain	66
Vermont Smoked Porter Clone	5.5 gal	5.74%	40.91	1.058	1.014		All Grain	65

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	622	American	Grain	roasted malt	350°L	29	6%	1% - 15%
US - Pale 2-Row	496	US	Grain	base malt	1.8°L	37	68%	4% - 100%
United Kingdom - Maris Otter Pale	462	United Kingdom	Grain	base malt	3.75°L	38	66%	5% - 100%
United Kingdom - Black Patent	343	United Kingdom	Grain	roasted malt	525°L	27	3%	1% - 37%
United Kingdom - Chocolate	323	United Kingdom	Grain	roasted malt	425°L	34	6%	0% - 27%
Flaked Oats	268		Adjunct	raw	2.2°L	33	7%	1% - 29%
American - Black Malt	237	American	Grain	roasted malt	500°L	28	4%	0% - 25%
Caramel / Crystal 60L	212		Grain	crystal malt	60°L	34	7%	1% - 29%
American - Caramel / Crystal 40L	209	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
Fuggles	412	4.5	39%	3% - 100%
East Kent Goldings	409	5	38%	3% - 100%
Cascade	289	7	37%	4% - 100%
Willamette	279	4.5	34%	7% - 100%
Northern Brewer	239	7.8	46%	8% - 100%
Magnum	194	15	40%	6% - 100%
Chinook	135	13	38%	5% - 100%
Columbus	92	15	35%	7% - 100%
Nugget	91	14	37%	10% - 100%
Kent Goldings	81	5	39%	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	29	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	15	American	Grain	roasted malt	300°L	33	22%	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	290	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	269	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	76	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
Wyeast - London Ale III 1318	41	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - Dry English Ale Yeast WLP007	41	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - British Ale 1098	37	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	159	Water Agt	Boil	56%	0% - 100%
Gypsum	148	Water Agt	Mash	20%	0% - 100%
Whirlfloc	102	Fining	Boil	56%	0% - 100%
Calcium Chloride (dihydrate)	75	Water Agt	Mash	15%	0% - 86%
Baking Soda	67	Water Agt	Mash	16%	0% - 100%
Epsom Salt	47	Water Agt	Mash	11%	0% - 100%
Chalk	37	Water Agt	Mash	13%	0% - 60%
Lactic acid	33	Water Agt	Mash	73%	0% - 100%
Yeast Nutrient	28	Other	Boil	30%	0% - 100%
Calcium Chloride (anhydrous)	23	Water Agt	Mash	18%	0% - 100%

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