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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