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	9585
Goat Scrotum Porter	5.5 gal	5.69%	33.18	1.061	1.018		BIAB	7939
2014 - 11/8 - Chai Spiced Porter - Holiday 2014	5.5 gal	5.06%	36.51	1.052	1.014		All Grain	5887
Vanilla Java Porter	5 gal	4.97%	50.76	1.053	1.015		extract	5834
Shadowgang - Rye German Porter	2.5 gal	5.34%	29.84	1.060	1.020		BIAB	5294
Denny's Vanilla Bourbon Porter	23 L	8.17%	38.22	1.081	1.019		All Grain	5264
Pumpkin porter	5.5 gal	5.51%	51.91	1.055	1.013		All Grain	4600
vanilla porter	6 gal	6.29%	27.87	1.060	1.012		All Grain	4519
Juodvarnis	13 L	6.04%	31.63	1.064	1.018		All Grain	4411
Vanilla Bourbon Porter	20.8 L	8.99%	31.93	1.078	1.013		BIAB	4242

Newest Robust Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Old Man Winter Porter	5 gal	6.88%	54.11	1.069	1.017		BIAB	19
Christmas Porter 25	18 L	6.8%	32.69	1.068	1.016		All Grain	26
Tha Tank (Pilot)	20 gal	6.47%	15.14	1.066	1.016		All Grain	14
Edmund Fitzgerald Porter clone	5.5 gal	5.23%	29.64	1.053	1.013		BIAB	27
Cheryl's Smoked Christmas Porter	5 gal	7.11%	37.92	1.070	1.016		All Grain	41
Tha Tank	232 gal	5.69%	39.47	1.061	1.018		All Grain	29
Trickdickamos	5.5 gal	9.21%	34.47	1.086	1.016		All Grain	34
holiday porter	5.5 gal	5.61%	37.13	1.059	1.017		All Grain	48
Rana Dorada Porter Clone	5.2 gal	5.76%	23.91	1.055	1.011		All Grain	73
Hot Smoke 15 bbl	480 gal	5.39%	18.18	1.053	1.013		All Grain	48

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	635	American	Grain	roasted malt	350°L	29	6%	1% - 15%
US - Pale 2-Row	497	US	Grain	base malt	1.8°L	37	68%	4% - 100%
United Kingdom - Maris Otter Pale	472	United Kingdom	Grain	base malt	3.75°L	38	66%	5% - 100%
United Kingdom - Black Patent	348	United Kingdom	Grain	roasted malt	525°L	27	3%	1% - 37%
United Kingdom - Chocolate	328	United Kingdom	Grain	roasted malt	425°L	34	6%	0% - 27%
Flaked Oats	274		Adjunct	raw	2.2°L	33	7%	1% - 29%
American - Black Malt	243	American	Grain	roasted malt	500°L	28	4%	0% - 25%
Caramel / Crystal 60L	219		Grain	crystal malt	60°L	34	7%	1% - 29%
American - Caramel / Crystal 40L	210	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	427	5	38%	3% - 100%
Fuggles	420	4.5	39%	3% - 100%
Cascade	293	7	36%	4% - 100%
Willamette	283	4.5	34%	7% - 100%
Northern Brewer	247	7.8	46%	8% - 100%
Magnum	199	15	40%	6% - 100%
Chinook	140	13	38%	5% - 100%
Columbus	97	15	36%	7% - 100%
Nugget	91	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	62	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	18	American	Grain	crystal malt	40°L	34	33%	7% - 50%
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)	12	American	Grain	crystal malt	1.8°L	33	22%	5% - 50%
American - Dark Chocolate	9	American	Grain	roasted malt	420°L	29	40%	18% - 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	300	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	282	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	115	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - American Ale 1056	81	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	80	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - English Ale Yeast WLP002	78	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
White Labs - Dry English Ale Yeast WLP007	43	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - London Ale III 1318	42	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - British Ale 1098	40	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	167	Fining	Mash	57%	0% - 100%
Gypsum	164	Water Agt	Sparge	19%	0% - 100%
Whirlfloc	111	Water Agt	Mash	58%	0% - 100%
Calcium Chloride (dihydrate)	81	Water Agt	Mash	14%	0% - 86%
Baking Soda	75	Water Agt	Mash	16%	0% - 100%
Epsom Salt	55	Water Agt	Mash	9%	0% - 100%
Chalk	40	Water Agt	Mash	14%	0% - 63%
Lactic acid	37	Water Agt	Mash	71%	0% - 100%
Yeast Nutrient	34	Other	Boil	26%	0% - 100%
Calcium Chloride (anhydrous)	27	Water Agt	Mash	16%	0% - 100%

Photos