JC's Smoky Robusto Porter - Beer Recipe - Brewer's Friend

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JC's Smoky Robusto Porter

Created: Tuesday April 1st 2025
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220 calories 24.5 g 12 oz
Beer Stats
Method: Partial Mash
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 96%
Calories: 220 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
1.066
1.019
6.2%
38.9
37.0
5.3
1.94
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Amber6.6 lb Liquid Malt Extract - Amber 35 10 57.5%
8 oz The Swaen - GoldSwaen Brown Supreme8 oz GoldSwaen Brown Supreme $ 1.37 / lb
$ 0.69 		34 350 4.4%
4 oz Briess - Organic Roasted Barley4 oz Organic Roasted Barley $ 1.54 / lb
$ 0.39 		33.1 300 2.2%
4 oz American - Black Barley4 oz Black Barley 27 530 2.2%
8 oz The Swaen - BlackSwaen Biscuit Malt8 oz BlackSwaen Biscuit Malt $ 1.74 / lb
$ 0.87 		36.8 27 4.4%
2 oz The Swaen - BlackSwaen Coffee Malt2 oz BlackSwaen Coffee Malt 36 225 1.1%
4 oz Crisp Malting - United Kingdom - Chocolate Malt4 oz United Kingdom - Chocolate Malt 32.66 380 2.2%
3 lb SMOKED Maris Otter - SMOKED Maris Otter - Maris Otter Finest Ale Malt 3 lb SMOKED Maris Otter - Maris Otter Finest Ale Malt 37.7 2.5 26.1%
183.60 oz / $ 1.94
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Columbus (CTZ)1 oz Columbus (CTZ) Hops Pellet 14.9 Boil 30 min 36.03 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 2.82 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
2 tsp BSG - Fermax Yeast Nutrient Fining Boil 15 min.
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 qt Infusion 160 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.12 g | 28.5 qt) 6.55 26.2  
Mash volume with grains (equipment estimates 7.12 g | 28.5 qt) 6.94 27.8  
Grain absorption losses (steeping) -0.61 -2.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.56 2.2  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.55 26.2
Equipment Profile Used: System Default
 
Notes

OK - I have a Brewer's Best Robust Porter kit - I like hacking these. So, this time, I took 3 pounds of Maris Otter malt and I smoked it for 3-4 hours in a blend of Apple, Pecan and Hickory wood that was soaked in Fireball to try for a hint of cinnamon. Why 3 pounds? Everything I read said go big or go home.

Maybe it'll be savory...or maybe it'll be an ashtray. I'm hoping for a big, bold, smoky apple pie like porter.

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  • Last Updated: 2025-04-02 15:07 UTC