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	9244
Goat Scrotum Porter	5.5 gal	5.69%	33.18	1.061	1.018		BIAB	7366
2014 - 11/8 - Chai Spiced Porter - Holiday 2014	5.5 gal	5.06%	36.51	1.052	1.014		All Grain	5567
Vanilla Java Porter	5 gal	4.97%	50.76	1.053	1.015		extract	5464
Shadowgang - Rye German Porter	2.5 gal	5.34%	29.84	1.060	1.020		BIAB	5049
Denny's Vanilla Bourbon Porter	23 L	8.17%	38.22	1.081	1.019		All Grain	4898
vanilla porter	6 gal	6.29%	27.87	1.060	1.012		All Grain	4305
Juodvarnis	13 L	5.42%	32.76	1.057	1.016		All Grain	4269
Pumpkin porter	5.5 gal	5.51%	51.91	1.055	1.013		All Grain	4025
Vanilla Bourbon Porter	20.8 L	8.99%	31.93	1.078	1.013		BIAB	3893

Newest Robust Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Robust Porter JOLA	19 L	6.47%	20.96	1.069	1.019		All Grain	20
Shallow Grave Robust Porter	2.5 gal	7.96%	70.5	1.081	1.020		extract	44
Grevlingvaktens Jule Porter	80 L	8.19%	67.8	1.075	1.013		BIAB	34
AG96	23 L	4.48%	52.8	1.044	1.010		All Grain	33
Porter Drumlin	335 L	4.36%	0	1.045	1.011		All Grain	35
Snow Moon	5.15 gal	6.59%	22.41	1.071	1.021		All Grain	104
RB018_Carbonara Porter	262 L	5.91%	33.7	1.057	1.012		All Grain	93
Squirrel Cage Robust English Porter	3.25 gal	5.01%	36.83	1.051	1.013		BIAB	80
Awesome Recipe	5 gal	9.44%	35.58	1.098	1.026		All Grain	33
Robust Porter Mocha 4 Gal V2.1	4 gal	5.69%	27.64	1.059	1.016		All Grain	102

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	625	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	467	United Kingdom	Grain	base malt	3.75°L	38	66%	5% - 100%
United Kingdom - Black Patent	347	United Kingdom	Grain	roasted malt	525°L	27	3%	1% - 37%
United Kingdom - Chocolate	326	United Kingdom	Grain	roasted malt	425°L	34	6%	0% - 27%
Flaked Oats	271		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	214		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	417	5	38%	3% - 100%
Fuggles	416	4.5	39%	3% - 100%
Cascade	290	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	93	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	298	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	276	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	42	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	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	161	Fining	Boil	57%	0% - 100%
Gypsum	155	Water Agt	Mash	20%	0% - 100%
Whirlfloc	107	Water Agt	Mash	58%	0% - 100%
Calcium Chloride (dihydrate)	77	Water Agt	Mash	15%	0% - 86%
Baking Soda	70	Water Agt	Mash	16%	0% - 100%
Epsom Salt	49	Water Agt	Mash	10%	0% - 100%
Chalk	39	Water Agt	Mash	14%	0% - 63%
Lactic acid	36	Water Agt	Mash	74%	0% - 100%
Yeast Nutrient	30	Other	Mash	28%	0% - 100%
Calcium Chloride (anhydrous)	25	Water Agt	Mash	17%	0% - 100%

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