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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 6098
Goat Scrotum Porter
5.5 gal 5.69% 33.18 1.061 1.018
BIAB 4756
Black Widow Porter (with a few changes from original recipe)
22.7 L 7.26% 37.86 1.072 1.017
All Grain 4570
Vanilla Caramel Porter
6 gal 5.75% 24.97 1.059 1.015
All Grain 4086
2014 - 11/8 - Chai Spiced Porter - Holiday 2014
5.5 gal 5.06% 36.51 1.052 1.014
All Grain 3837
Shadowgang - Rye German Porter
2.5 gal 5.34% 29.84 1.060 1.020
BIAB 3354
Juodvarnis
13 L 5.82% 31.75 1.062 1.017
All Grain 3065
Vanilla Java Porter
5 gal 4.97% 50.76 1.053 1.015
extract 3043
Jeff Jones's Cherry Porter Recipe
5.5 gal 5.94% 0 1.060 1.015
All Grain 2615
Denny's Vanilla Bourbon Porter
23 L 8.17% 38.22 1.081 1.019
All Grain 2538

Newest Robust Porter Recipes

Title Size ABV IBU OG FG Color Method Views
Coo Coo for Cocoa Porter
5.5 gal 6% 47.26 1.065 1.019
All Grain 0
GB Porter
95 L 5.59% 30.35 1.057 1.014
All Grain 11
Polish Porter
6 gal 10.06% 60.38 1.092 1.016
All Grain 2
Shallow Grave
5.5 gal 6.81% 42.12 1.069 1.018
BIAB 8
Crackling Fire v3
5.5 gal 4.98% 38.55 1.052 1.015
All Grain 3
Hairy Porter
10 L 5.61% 29.3 1.054 1.011
All Grain 6
Bayra - Porter
50 L 6.22% 31.08 1.062 1.015
All Grain 14
Porter 1904
40 L 5.7% 30.85 1.056 1.013
All Grain 8
Smoked Porter
5.5 gal 5.73% 35.79 1.059 1.016
extract 10
Smoked Porter with Mushrooms
10 gal 7.12% 51.34 1.071 1.017
All Grain 23

Fermentables Used In Robust Porter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 420 American Grain roasted malt 350°L
29 6% 1% - 15%
Pale 2-Row 362 Grain base malt 1.8°L
37 68% 12% - 92%
United Kingdom - Maris Otter Pale 302 United Kingdom Grain base malt 3.75°L
38 66% 14% - 100%
United Kingdom - Chocolate 238 United Kingdom Grain roasted malt 425°L
34 6% 0% - 24%
United Kingdom - Black Patent 235 United Kingdom Grain roasted malt 525°L
27 3% 1% - 37%
American - Black Malt 165 American Grain roasted malt 500°L
28 3% 0% - 16%
Munich - Light 10L 159 Grain specialty malt 10°L
33 13% 2% - 85%
Flaked Oats 155 Adjunct raw 2.2°L
33 7% 1% - 29%
American - Caramel / Crystal 40L 146 American Grain crystal malt 40°L
34 7% 0% - 31%
American - Caramel / Crystal 60L 140 American Grain crystal malt 60°L
34 7% 1% - 29%

Hops Used In Robust Porter Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Fuggles 259 4.5 38% 8% - 100%
East Kent Goldings 255 5 38% 9% - 100%
Cascade 199 7 37% 8% - 100%
Willamette 193 4.5 34% 7% - 100%
Northern Brewer 172 7.8 47% 8% - 100%
Magnum 128 15 39% 6% - 100%
Chinook 94 13 35% 5% - 100%
Columbus 71 15 35% 7% - 100%
Nugget 59 14 35% 10% - 100%
Centennial 45 10 36% 13% - 100%

Steeping Grains Used In Robust Porter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 54 American Grain roasted malt 350°L
29 30% 8% - 67%
United Kingdom - Chocolate 40 United Kingdom Grain roasted malt 425°L
34 35% 10% - 100%
United Kingdom - Black Patent 39 United Kingdom Grain roasted malt 525°L
27 18% 3% - 67%
American - Caramel / Crystal 60L 26 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 40L 13 American Grain crystal malt 40°L
34 28% 7% - 44%
American - Caramel / Crystal 120L 13 American Grain crystal malt 120°L
33 24% 6% - 38%
American - Carapils (Dextrine Malt) 11 American Grain crystal malt 1.8°L
33 21% 5% - 50%
United Kingdom - Roasted Barley 10 United Kingdom Grain roasted malt 550°L
29 30% 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 - English Ale Yeast S-04 163 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 157 Fermentis / Safale Ales Low 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 61 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 54 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - London Ale 1028 47 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Dry English Ale Yeast WLP007 31 White Labs Ale Med-High Med-High 75% 65°F 70°F
Wyeast - London Ale III 1318 30 Wyeast Ale 0.1 High 73% 64°F 74°F
White Labs - British Ale Yeast WLP005 27 White Labs Ale Medium High 70.5% 65°F 70°F

Other Ingredients Used In Robust Porter Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 124 Fining Boil 56% 0% - 100%
Whirlfloc 49 Fining Boil 56% 0% - 100%
Gypsum 43 Water Agt Mash 28% 0% - 100%
Baking Soda 17 Water Agt Mash 22% 0% - 100%
Calcium Chloride (dihydrate) 17 Water Agt Mash 12% 0% - 50%
Epsom Salt 15 Water Agt Mash 17% 0% - 100%
Chalk 14 Water Agt Mash 15% 0% - 60%
Table Salt 13 Water Agt Mash 9% 0% - 38%
Calcium Chloride (dihydrate) 12 Water Agt Mash 12% 0% - 50%
Lactic acid 9 Water Agt Mash 69% 0% - 100%

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