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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 7967
Goat Scrotum Porter
5.5 gal 5.69% 33.18 1.061 1.018
BIAB 6123
2014 - 11/8 - Chai Spiced Porter - Holiday 2014
5.5 gal 5.06% 36.51 1.052 1.014
All Grain 4534
Shadowgang - Rye German Porter
2.5 gal 5.34% 29.84 1.060 1.020
BIAB 4231
Vanilla Java Porter
5 gal 4.97% 50.76 1.053 1.015
extract 4173
Denny's Vanilla Bourbon Porter
23 L 8.17% 38.22 1.081 1.019
All Grain 3875
Juodvarnis
13 L 5.82% 31.75 1.062 1.017
All Grain 3771
vanilla porter
6 gal 6.29% 27.87 1.060 1.012
All Grain 3389
Pumpkin porter
5.5 gal 5.51% 51.91 1.055 1.013
All Grain 3027
Vanilla Bourbon Porter
20.8 L 8.99% 31.93 1.078 1.013
BIAB 2641

Newest Robust Porter (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
porter
806 gal 6.9% 0 1.070 1.018
All Grain 8
Snowdrift AI Guess
5.5 gal 6.26% 0 1.064 1.016
Partial Mash 13
Bourbon Barrel Porter
6 gal 11.79% 95.67 1.125 1.035
All Grain 75
Nøgne Ø Robust Porter (under arbeid)
20 L 6.76% 30.79 1.068 1.016
All Grain 57
2
13.5 gal 5.7% 29.96 1.056 1.013
All Grain 17
Birch Porter
5 gal 5.32% 0 1.057 1.017
extract 25
Vanilla porter
2.5 gal 5.79% 35.48 1.059 1.015
BIAB 22
Porter
5.5 gal 5.75% 44.79 1.058 1.015
All Grain 103
Vanilla Chocolate Porter
5.5 gal 8.76% 22.68 1.083 1.016
All Grain 32
Christmas porter
5.5 gal 4.49% 36.36 1.046 1.011
BIAB 152

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 591 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 441 United Kingdom Grain base malt 3.75°L
38 66% 5% - 100%
United Kingdom - Black Patent 330 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 245 Adjunct raw 2.2°L
33 7% 1% - 29%
American - Black Malt 221 American Grain roasted malt 500°L
28 4% 0% - 16%
Munich - Light 10L 203 Grain specialty malt 10°L
33 13% 2% - 90%
American - Caramel / Crystal 40L 201 American Grain crystal malt 40°L
34 7% 0% - 31%
Caramel / Crystal 60L 201 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 377 5 38% 3% - 100%
Fuggles 372 4.5 39% 3% - 100%
Cascade 270 7 37% 4% - 100%
Willamette 265 4.5 34% 7% - 100%
Northern Brewer 228 7.8 46% 8% - 100%
Magnum 181 15 41% 6% - 100%
Chinook 124 13 38% 5% - 100%
Columbus 90 15 36% 7% - 100%
Nugget 85 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-04 268 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 244 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 114 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - American Ale 1056 77 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - California Ale Yeast WLP001 77 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - English Ale Yeast WLP002 71 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 35 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 151 Fining Other 57% 0% - 100%
Gypsum 127 Water Agt Mash 21% 0% - 100%
Whirlfloc 91 Water Agt Boil 58% 0% - 100%
Calcium Chloride (dihydrate) 63 Water Agt Mash 15% 0% - 86%
Baking Soda 57 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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