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% |