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	8051
Goat Scrotum Porter	5.5 gal	5.69%	33.18	1.061	1.018		BIAB	6195
2014 - 11/8 - Chai Spiced Porter - Holiday 2014	5.5 gal	5.06%	36.51	1.052	1.014		All Grain	4633
Vanilla Java Porter	5 gal	4.97%	50.76	1.053	1.015		extract	4283
Shadowgang - Rye German Porter	2.5 gal	5.34%	29.84	1.060	1.020		BIAB	4274
Denny's Vanilla Bourbon Porter	23 L	8.17%	38.22	1.081	1.019		All Grain	3954
Juodvarnis	13 L	5.82%	31.75	1.062	1.017		All Grain	3802
vanilla porter	6 gal	6.29%	27.87	1.060	1.012		All Grain	3475
Pumpkin porter	5.5 gal	5.51%	51.91	1.055	1.013		All Grain	3100
Vanilla Bourbon Porter	20.8 L	8.99%	31.93	1.078	1.013		BIAB	2763

Newest Robust Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Jaguar 27/03/2023	500 L	5.61%	27.2	1.052	1.009		All Grain	14
ポーター　500	500 L	5.17%	24.9	1.056	1.017		extract	11
Coffee & Choco Porter	20 L	6.36%	32.63	1.060	1.011		All Grain	15
Robust Porter # 2	5.5 gal	7.42%	46.49	1.069	1.012		All Grain	15
Edmund Fitzgerald Porter clone	5 gal	5.78%	36.93	1.059	1.015		All Grain	23
Eugene Porter Clone	6 gal	5.9%	31.95	1.063	1.018		All Grain	16
Awesome Recipe	7 gal	5.46%	42.72	1.056	1.014		BIAB	24
Awesome Recipe	7 gal	5.2%	0	1.053	1.013		All Grain	20
First Porter	21 L	7.11%	55.3	1.078	1.024		All Grain	40
Awesome Recipe	5.5 gal	5.45%	31.47	1.055	1.014		All Grain	18

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	592	American	Grain	roasted malt	350°L	29	6%	1% - 15%
US - Pale 2-Row	491	US	Grain	base malt	1.8°L	37	68%	4% - 100%
United Kingdom - Maris Otter Pale	447	United Kingdom	Grain	base malt	3.75°L	38	66%	5% - 100%
United Kingdom - Black Patent	333	United Kingdom	Grain	roasted malt	525°L	27	3%	1% - 37%
United Kingdom - Chocolate	316	United Kingdom	Grain	roasted malt	425°L	34	6%	0% - 27%
Flaked Oats	246		Adjunct	raw	2.2°L	33	7%	1% - 29%
American - Black Malt	223	American	Grain	roasted malt	500°L	28	4%	0% - 16%
Munich - Light 10L	205		Grain	specialty malt	10°L	33	13%	2% - 90%
American - Caramel / Crystal 40L	203	American	Grain	crystal malt	40°L	34	7%	0% - 31%
Caramel / Crystal 60L	200		Grain	crystal malt	60°L	34	7%	1% - 29%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	384	5	38%	3% - 100%
Fuggles	381	4.5	38%	3% - 100%
Cascade	272	7	36%	4% - 100%
Willamette	265	4.5	34%	7% - 100%
Northern Brewer	228	7.8	46%	8% - 100%
Magnum	183	15	41%	6% - 100%
Chinook	124	13	38%	5% - 100%
Columbus	90	15	36%	7% - 100%
Nugget	89	14	36%	10% - 100%
Kent Goldings	76	5	37%	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	59	American	Grain	roasted malt	350°L	29	29%	8% - 67%
United Kingdom - Black Patent	45	United Kingdom	Grain	roasted malt	525°L	27	18%	3% - 67%
United Kingdom - Chocolate	45	United Kingdom	Grain	roasted malt	425°L	34	35%	10% - 100%
Caramel / Crystal 60L	29		Grain	crystal malt	60°L	34	38%	14% - 60%
American - Black Malt	27	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	15	American	Grain	crystal malt	120°L	33	24%	6% - 38%
American - Roasted Barley	13	American	Grain	roasted malt	300°L	33	21%	10% - 33%
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	273	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	246	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	115	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - California Ale Yeast WLP001	78	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	77	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	72	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale 1028	60	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale III 1318	40	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - Dry English Ale Yeast WLP007	39	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - British Ale 1098	36	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	153	Fining	Boil	57%	0% - 100%
Gypsum	130	Water Agt	Mash	20%	0% - 100%
Whirlfloc	93	Water Agt	Boil	57%	0% - 100%
Calcium Chloride (dihydrate)	65	Water Agt	Mash	14%	0% - 86%
Baking Soda	58	Water Agt	Mash	18%	0% - 100%
Epsom Salt	39	Water Agt	Mash	11%	0% - 100%
Chalk	31	Water Agt	Mash	10%	0% - 60%
Lactic acid	26	Water Agt	Mash	74%	0% - 100%
Calcium Chloride (dihydrate)	23	Water Agt	Mash	21%	0% - 100%
Table Salt	22	Water Agt	Mash	15%	0% - 100%

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