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	5521
Goat Scrotum Porter	5.5 gal	5.69%	33.18	1.061	1.018		BIAB	4222
Black Widow Porter (with a few changes from original recipe)	22.7 L	7.26%	37.86	1.072	1.017		All Grain	3941
2014 - 11/8 - Chai Spiced Porter - Holiday 2014	5.5 gal	5.06%	36.51	1.052	1.014		All Grain	3581
Vanilla Caramel Porter	6 gal	5.75%	24.97	1.059	1.015		All Grain	3411
Shadowgang - Rye German Porter	2.5 gal	5.34%	29.84	1.060	1.020		BIAB	3166
Juodvarnis	13 L	5.82%	31.75	1.062	1.017		All Grain	2902
maple pecan porter	5.5 gal	5.53%	41.97	1.055	1.013		All Grain	2621
Vanilla Java Porter	5 gal	4.97%	50.76	1.053	1.015		extract	2620
ROBUST PORTER	20 L	4.96%	36.73	1.055	1.017		All Grain	2443

Newest Robust Porter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Black widow Porter	20.8 L	6.78%	38.63	1.063	1.011		All Grain	4
PORTER CHOCOLATE	25 L	5.14%	34.9	1.052	1.013		extract	3
ROTTWEILER PORTER	11.37 L	4.66%	35.07	1.053	1.018		All Grain	3
GaryPorter	15 L	6.43%	42.13	1.065	1.016		All Grain	1
Chocolate Porter	20 L	8.08%	35.6	1.075	1.014		All Grain	5
Awesome Recipe	5 gal	6.75%	23.82	1.070	1.019		BIAB	14
Porter	5.5 gal	5.84%	37.81	1.067	1.022		All Grain	25
ROTTWEILER PORTER	11.37 L	4.66%	35.07	1.053	1.018		All Grain	48
Blackberry Porter	12 L	6.48%	42.47	1.066	1.016		BIAB	18
Robust porter	100 L	5.16%	33.76	1.051	1.011		All Grain	6

Fermentables Used In Robust Porter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	504	American	Grain	roasted malt	350°L	29	6%	1% - 16%
American - Pale 2-Row	442	American	Grain	base malt	1.8°L	37	68%	9% - 100%
United Kingdom - Maris Otter Pale	376	United Kingdom	Grain	base malt	3.75°L	38	66%	14% - 100%
United Kingdom - Chocolate	294	United Kingdom	Grain	roasted malt	425°L	34	6%	0% - 27%
United Kingdom - Black Patent	272	United Kingdom	Grain	roasted malt	525°L	27	3%	1% - 37%
Flaked Oats	199		Adjunct	raw	2.2°L	33	7%	1% - 29%
American - Black Malt	199	American	Grain	roasted malt	500°L	28	4%	0% - 16%
American - Caramel / Crystal 40L	175	American	Grain	crystal malt	40°L	34	7%	0% - 31%
American - Caramel / Crystal 60L	174	American	Grain	crystal malt	60°L	34	7%	1% - 29%
United Kingdom - Brown	166	United Kingdom	Grain	roasted malt	65°L	32	11%	2% - 60%

Hops Used In Robust Porter Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Fuggles	319	4.5	39%	8% - 100%
East Kent Goldings	310	5	38%	9% - 100%
Cascade	233	7	37%	4% - 100%
Willamette	226	4.5	35%	1% - 100%
Northern Brewer	204	7.8	46%	8% - 100%
Magnum	151	15	40%	6% - 100%
Chinook	108	13	36%	5% - 100%
Columbus	81	15	37%	7% - 100%
Nugget	67	14	36%	10% - 100%
Challenger	59	8.5	44%	6% - 100%

Steeping Grains Used In Robust Porter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	60	American	Grain	roasted malt	350°L	29	29%	8% - 67%
United Kingdom - Chocolate	44	United Kingdom	Grain	roasted malt	425°L	34	34%	10% - 100%
United Kingdom - Black Patent	42	United Kingdom	Grain	roasted malt	525°L	27	18%	3% - 67%
American - Caramel / Crystal 60L	28	American	Grain	crystal malt	60°L	34	39%	14% - 60%
American - Black Malt	25	American	Grain	roasted malt	500°L	28	20%	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	25%	6% - 38%
American - Carapils (Dextrine Malt)	13	American	Grain	crystal malt	1.8°L	33	21%	5% - 50%
American - Roasted Barley	12	American	Grain	roasted malt	300°L	33	21%	10% - 33%
United Kingdom - Roasted Barley	10	United Kingdom	Grain	roasted malt	550°L	29	30%	11% - 100%

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	215	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	190	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	105	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	72	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
White Labs - California Ale Yeast WLP001	71	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	70	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale 1028	55	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - Dry English Ale Yeast WLP007	38	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - London Ale III 1318	33	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - British Ale 1098	32	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F

Other Ingredients Used In Robust Porter Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	134	Fining	Boil	59%	0% - 100%
Whirlfloc	71	Fining	Boil	56%	0% - 100%
Gypsum	69	Water Agt	Mash	23%	0% - 100%
Baking Soda	33	Water Agt	Mash	21%	0% - 100%
Calcium Chloride (dihydrate)	24	Water Agt	Mash	10%	0% - 50%
Calcium Chloride (dihydrate)	22	Water Agt	Mash	22%	0% - 100%
Epsom Salt	20	Water Agt	Mash	13%	0% - 100%
Chalk	19	Water Agt	Mash	12%	0% - 60%
Table Salt	18	Water Agt	Mash	13%	0% - 100%
Lactic acid	10	Water Agt	Mash	71%	0% - 100%

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