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 | 8611 | |
Goat Scrotum Porter |
5.5 gal | 5.69% | 33.18 | 1.061 | 1.018 | BIAB | 6715 | |
2014 - 11/8 - Chai Spiced Porter - Holiday 2014 |
5.5 gal | 5.06% | 36.51 | 1.052 | 1.014 | All Grain | 5106 | |
Vanilla Java Porter |
5 gal | 4.97% | 50.76 | 1.053 | 1.015 | extract | 4844 | |
Shadowgang - Rye German Porter |
2.5 gal | 5.34% | 29.84 | 1.060 | 1.020 | BIAB | 4660 | |
Denny's Vanilla Bourbon Porter |
23 L | 8.17% | 38.22 | 1.081 | 1.019 | All Grain | 4313 | |
vanilla porter |
6 gal | 6.29% | 27.87 | 1.060 | 1.012 | All Grain | 4031 | |
Juodvarnis |
13 L | 5.82% | 31.75 | 1.062 | 1.017 | All Grain | 4029 | |
Pumpkin porter |
5.5 gal | 5.51% | 51.91 | 1.055 | 1.013 | All Grain | 3558 | |
Vanilla Bourbon Porter |
20.8 L | 8.99% | 31.93 | 1.078 | 1.013 | BIAB | 3291 |
Newest Robust Porter (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Porter 2024 |
50 L | 5.04% | 27.17 | 1.051 | 1.012 | All Grain | 15 | |
Group 1, Beer 4 - Porter |
2 gal | 5.33% | 37.15 | 1.054 | 1.013 | BIAB | 20 | |
Coconut Porter |
76 gal | 5.86% | 35.15 | 1.057 | 1.013 | All Grain | 40 | |
Crna stina |
112 L | 5.44% | 15.13 | 1.051 | 1.009 | BIAB | 52 | |
Chocolate Porter |
10 gal | 6.57% | 33.54 | 1.066 | 1.016 | All Grain | 77 | |
Prometheus’ Porter |
25 L | 6.55% | 33.94 | 1.064 | 1.015 | All Grain | 167 | |
Robus Porter Crush beer Craft |
30 L | 6.23% | 17.65 | 1.059 | 1.011 | extract | 86 | |
Robust Porter |
5.5 gal | 5.25% | 23.99 | 1.049 | 1.009 | All Grain | 59 | |
Porter 2 |
50 L | 5.25% | 0 | 1.053 | 1.013 | All Grain | 74 | |
cherry porter |
5 gal | 6.88% | 36.71 | 1.067 | 1.015 | extract | 196 |
Fermentables Used In Robust Porter (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
American - Chocolate | 615 | American | Grain | roasted malt |
350°L
|
29 | 6% | 1% - 15% |
US - Pale 2-Row | 495 | US | Grain | base malt |
1.8°L
|
37 | 68% | 4% - 100% |
United Kingdom - Maris Otter Pale | 458 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 66% | 5% - 100% |
United Kingdom - Black Patent | 341 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 3% | 1% - 37% |
United Kingdom - Chocolate | 321 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 6% | 0% - 27% |
Flaked Oats | 265 | Adjunct | raw |
2.2°L
|
33 | 7% | 1% - 29% | |
American - Black Malt | 230 | American | Grain | roasted malt |
500°L
|
28 | 4% | 0% - 16% |
Caramel / Crystal 60L | 211 | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 29% | |
American - Caramel / Crystal 40L | 208 | 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 | 407 | 4.5 | 39% | 3% - 100% |
East Kent Goldings | 406 | 5 | 38% | 3% - 100% |
Cascade | 285 | 7 | 36% | 4% - 100% |
Willamette | 276 | 4.5 | 34% | 7% - 100% |
Northern Brewer | 238 | 7.8 | 46% | 8% - 100% |
Magnum | 191 | 15 | 40% | 6% - 100% |
Chinook | 134 | 13 | 37% | 5% - 100% |
Columbus | 92 | 15 | 35% | 7% - 100% |
Nugget | 89 | 14 | 36% | 10% - 100% |
Kent Goldings | 78 | 5 | 38% | 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 | 285 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 263 | 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 | 75 | 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 |
White Labs - Dry English Ale Yeast WLP007 | 40 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
Wyeast - London Ale III 1318 | 40 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Wyeast - British Ale 1098 | 38 | 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 | Fining | Mash | 56% | 0% - 100% |
Gypsum | 147 | Water Agt | Mash | 20% | 0% - 100% |
Whirlfloc | 101 | Fining | Boil | 57% | 0% - 100% |
Calcium Chloride (dihydrate) | 75 | Water Agt | Mash | 15% | 0% - 86% |
Baking Soda | 67 | Water Agt | Mash | 16% | 0% - 100% |
Epsom Salt | 46 | Water Agt | Mash | 11% | 0% - 100% |
Chalk | 36 | Water Agt | Mash | 13% | 0% - 60% |
Lactic acid | 32 | Water Agt | Mash | 70% | 0% - 100% |
Yeast Nutrient | 27 | Other | Boil | 30% | 0% - 100% |
Calcium Chloride (dihydrate) | 23 | Water Agt | Mash | 21% | 0% - 100% |