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	9134
Goat Scrotum Porter	5.5 gal	5.69%	33.18	1.061	1.018		BIAB	7259
2014 - 11/8 - Chai Spiced Porter - Holiday 2014	5.5 gal	5.06%	36.51	1.052	1.014		All Grain	5506
Vanilla Java Porter	5 gal	4.97%	50.76	1.053	1.015		extract	5376
Shadowgang - Rye German Porter	2.5 gal	5.34%	29.84	1.060	1.020		BIAB	4990
Denny's Vanilla Bourbon Porter	23 L	8.17%	38.22	1.081	1.019		All Grain	4801
vanilla porter	6 gal	6.29%	27.87	1.060	1.012		All Grain	4269
Juodvarnis	13 L	5.42%	32.76	1.057	1.016		All Grain	4240
Pumpkin porter	5.5 gal	5.51%	51.91	1.055	1.013		All Grain	3988
Vanilla Bourbon Porter	20.8 L	8.99%	31.93	1.078	1.013		BIAB	3794

Newest Robust Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Robust Porter Mocha 4 Gal V2.1	4 gal	5.59%	27.64	1.058	1.015		All Grain	34
Awesome Recipe	20.8 L	4.56%	0	1.046	1.012		All Grain	10
Christmas Porter	20 L	5.6%	27.14	1.057	1.014		All Grain	30
porter	5.5 gal	6.23%	32.31	1.062	1.015		All Grain	36
Cherry smoked porter	5 gal	9.32%	39.69	1.093	1.022		All Grain	41
robust porter	145 L	6.93%	14.5	1.070	1.018		All Grain	34
imperial porter	310 gal	8.08%	0	1.075	1.013		All Grain	42
robust porter	5 gal	6.3%	33.97	1.064	1.016		Partial Mash	48
Latte Stout追加分	110 L	8.39%	36.78	1.091	1.028		All Grain	62
Raspberry Chocolate Porter	5.5 gal	6.72%	36.9	1.064	1.013		All Grain	78

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	624	American	Grain	roasted malt	350°L	29	6%	1% - 15%
US - Pale 2-Row	498	US	Grain	base malt	1.8°L	37	68%	4% - 100%
United Kingdom - Maris Otter Pale	464	United Kingdom	Grain	base malt	3.75°L	38	66%	5% - 100%
United Kingdom - Black Patent	346	United Kingdom	Grain	roasted malt	525°L	27	3%	1% - 37%
United Kingdom - Chocolate	325	United Kingdom	Grain	roasted malt	425°L	34	6%	0% - 27%
Flaked Oats	269		Adjunct	raw	2.2°L	33	7%	1% - 29%
American - Black Malt	239	American	Grain	roasted malt	500°L	28	4%	0% - 25%
Caramel / Crystal 60L	213		Grain	crystal malt	60°L	34	7%	1% - 29%
American - Caramel / Crystal 40L	209	American	Grain	crystal malt	40°L	34	7%	0% - 31%
Munich - Light 10L	208		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
East Kent Goldings	414	5	38%	3% - 100%
Fuggles	413	4.5	39%	3% - 100%
Cascade	289	7	37%	4% - 100%
Willamette	282	4.5	34%	7% - 100%
Northern Brewer	243	7.8	46%	8% - 100%
Magnum	195	15	40%	6% - 100%
Chinook	138	13	38%	5% - 100%
Columbus	92	15	35%	7% - 100%
Nugget	92	14	37%	10% - 100%
Kent Goldings	81	5	39%	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 120L	16	American	Grain	crystal malt	120°L	33	24%	6% - 38%
American - Caramel / Crystal 40L	16	American	Grain	crystal malt	40°L	34	31%	7% - 44%
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	296	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	274	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	77	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale 1028	62	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale III 1318	41	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - Dry English Ale Yeast WLP007	41	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - British Ale 1098	39	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	160	Water Agt	Boil	56%	0% - 100%
Gypsum	153	Water Agt	Mash	20%	0% - 100%
Whirlfloc	103	Water Agt	Boil	56%	0% - 100%
Calcium Chloride (dihydrate)	76	Water Agt	Mash	15%	0% - 86%
Baking Soda	68	Water Agt	Mash	17%	0% - 100%
Epsom Salt	48	Water Agt	Mash	10%	0% - 100%
Chalk	37	Water Agt	Mash	15%	0% - 63%
Lactic acid	35	Water Agt	Mash	75%	0% - 100%
Yeast Nutrient	28	Other	Boil	30%	0% - 100%
Calcium Chloride (anhydrous)	25	Water Agt	Mash	17%	0% - 100%

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